Bravado spice shows you how to make Pineapple Shrimp Tempura

tempura batter mix

🥗Healthier: homemade batter (flour + water)

💰Cheaper: all-purpose flour

Homemade batter can be lighter and more cost-effective.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based option that's budget-friendly.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Regular breadcrumbs are often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is a gluten-free option that can be cheaper.

Peel and clean the shrimp if not already done. Make about 6-8 shallow cuts along the back and inside of each shrimp. This should allow it to lay relatively flat and uncurled. Set aside.

In a bowl, slowly, SLOWLY combine the flour, corn starch, egg, and fizzy water, and a pinch of salt until well mixed, but not over mixed.

Pour enough oil for frying into a pot or cast iron skillet and heat up to 350° F.

Dip each piece of shrimp or pineapple into the tempura batter and swirl it a bit before letting go so the pieces are less likely to stick. Fry for 3-5 minutes until cooked and remove from the oil. Place on paper towels to absorb excess oil and sprinkle with a pinch of salt.

Garnish with cilantro and dip into Bravado Spice Pineapple & Habanero Hot Sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens