Tempura fried shrimp

Yield: 100 Servings

Measure Ingredient
3¼ quart WATER; ICE
20 pounds SHRIMP PEELED FZ
17 EGGS SHELL
4 quarts FLOUR GEN PURPOSE 10LB
17 teaspoons BAKING POWDER
4½ tablespoon SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. WASH SHRIMP; DRAIN WELL.

2. PREPARE TEMPURA BATTER (RECIPE NO. D05200.).

3. DIP SHRIMP INTO BATTER; DROP INTO DEEP FAT. FRY 2½ MINUTES OR UNTIL GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR USING SHRIMP, RECIPE NO. L-G-2. Recipe Number: L13701

SERVING SIZE: 4 TO 8 SHR

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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