umma’s celebration shrimp tempura

Ingredients

1. •1 Pound jumbo shrimp, peeled and deveined
   

2. •1 Tablespoon garlic powder
   

3. •1 Tablespoon onion powder
   

4. •1 Teaspoon black pepper
   

5. •1 Teaspoon paprika
   

6. •1 Cup rice flour
   

7. •1 Cup cold seltzer water
   

8. •1 Egg yolk
   

9. •1 Tablespoons garlic powder
   

10. •1 Teaspoon black pepper
    

Shrimp Directions

Butterfly the shrimp by cutting down the back, being careful not to cut

all the way through. Open the shrimp and rinse well with cold water.

Dry shrimp well. Combine all of the seasoning and toss in the shrimp.

Coat shrimp thoroughly.

Batter Directions

Combine rice flour and seltzer in a large bowl. Whisk the mixture until there are no lumps. Add the egg yolk and blend it in well. Add the garlic powder, salt and pepper and whisk until thoroughly combined. The batter should be the consistency of heavy cream.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

Dipping Sauce

1. •1 Cup soy sauce
   

2. •2 Teaspoons rice wine vinegar
   

3. •1 Tablespoon hot chili sauce (I prefer srirachi hot chili sauce)
   

4. •1 Stalk scallions, chopped
   

5. •1 Tablespoon sesame seeds
   

Last Minute Shrimp with Vermicelli Noodles

Ingredients

1. •2 Tablespoons olive oil
   

2. •1 Tofu block, cubed
   

3. •1/2 Onion, sliced
   

4. •2 Cloves garlic, minced
   

5. •1 Teaspoon red pepper flakes
   

6. •5-8 Shrimp (If using frozen shrimp, thaw before cooking.)
   

7. •5 Asparagus stalks, cut into thirds or halved depending on size
   

8. •2 Stalks scallions, cut into thirds
   

9. •1 Tablespoon oyster Sauce
   

10. •1 Tablespoon hoison Sauce
    

11. •1 Teaspoon soy sauce
    

12. •1 Teaspoon sugar
    

13. •Black pepper and salt to taste
    

14. •1 Bundle vermicelli noodles
    

15. •Sriracha sauce (Optional)
    

Directions

In a large bowl, soak noodles in cold water for about 10 minutes.

Boil hot water in a teapot. Line a plate with paper towel. Set aside.

In the meantime, heat a wok or large frying pan and drizzle with 1 tablespoon olive oil. Add tofu, salt and pepper.  Cook until golden. Remove from pan and set on top of plate lined with paper towel.

In the same pan or wok, add 1 tablespoon olive oil, garlic, onions and red pepper flakes Saute until onions are opaque. Add shrimp. Cook until shrimp is slightly opaque. Add asparagus. Cook until shrimp is pink. Add scallions, all sauces and sugar. Season with black pepper and salt.

Putting It All Together

Back to the noodles. Drain the water from the bowl. Add the boiling water and let it sit for about 2 minutes. Watch it carefully so that it’s not overdone. Once the noodles are al dente, drain the water. Add the noodles to the shrimp. Add tofu. Toss and serve.  Add sriracha if you’re the spicy the type.

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