Shrimp Tempura

We received a new countertop deep fryer for the holidays (actually one of us purchased it for the other so we could have it!), and tried it out yesterday. The device works great, and the results are excellent. No greasiness at all. We tried potato and sweet potato fries, then we made this shrimp tempura recipe. Everything turned out well. Our only concern is the used oil. Yes, you can reuse the oil when you fry vegetables or other foods without a high protein content, but the one batch of shrimp rendered the oil we ended up with ready for disposal. This may be a special-occasion only cooking device. We’ll let you know.

Nonetheless, the shrimp tempura was fabulous. Here, from Sheri_G at Allrecipes.com is the recipe we used. We substituted a dessert white wine on hand for the rice wine. You need shrimp of medium size; the small cocktail shrimp likely burn through in the fryer too quickly.

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