- Put the shrimp on the cutting board, belly side up. Make 5-6 slits along the length of the belly. Make sure not to slice all the way through the shrimp. Using your fingers, gently press down on the shrimp to straighten the shrimp (you will feel a little pop as the shrimp flattens) and get the desired shape. Pat dry and set aside.
- Add enough oil to deep-fry the shrimp into a skillet or wok and heat it over medium high heat to 350-375 F.
- In a medium bowl combine tempura batter mix with ice-cold water according to the package instructions. Put the panko breadcrumbs into a shallow plate.
- Dip the shrimp into the tempura batter and dredge in panko breadcrumbs. Quickly put into a hot oil, cook until golden in color.
- Using a slotted spoon, transfer to a plate lined with paper towels. Serve immediately with Dynasty Chinese Duck Sauce
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