Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 3¼ quart | WATER; ICE |
| 20 pounds | SHRIMP PEELED FZ |
| 17 \N | 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, .