Shrimp Tempura

I haven’t had much luck finding jumbo shrimp here in Evansville. For now, I scoured some small/medium ones from my local Asian market. I do my tempura’s differently due to the fact that they turn soggy after sitting at room temperature for a while. Instead of using batter, I use Panko Japanese bread crumbs. I simply dip the shrimp in egg, water and mixed seasoning batter then coat it with the Panko bread crumbs. They stay crunchy ’til the next day.




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