| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 3 1/4 | qt | WATER; ICE |
| 20 | lb | SHRIMP PEELED FZ |
| 17 | EGGS SHELL | |
| 4 | qt | FLOUR GEN PURPOSE 10LB |
| 17 | ts | BAKING POWDER |
| 4 1/2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
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 2 1/2 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, http://www.erols.com/hosey.
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