| 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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