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   Tuesday, October 20, 2020 

Vote for your Country in the Battle of the Islands! Shrimp Tempura



Preparation Time: 45 minutes
Cooking Time: 10-15 minutes
Serves: 4


  • 1 Large sweet pepper, diced
  • 2 Ounces liquidized ginger
  • 1 Small onion, chopped
  • 1 Stalk escallion, chopped
  • 1 Tablespoon salt
  • 2 Teaspoons white pepper
  • 2 Cups water
  • 3 1⁄2 Pounds shrimp, tails attached
  • 1 Pound breadcrumbs
  • 1 Pound flour
  • 3 Medium eggs
  • 2 Cups Grace Vegetable Oil


  1. Combine chopped sweet pepper, liquidized ginger, chopped onion, chopped garlic, 10 ml (2 tsps) salt and 5 ml (1 tsp) white pepper and mix well.

  2. Clean and de-vein* shrimp; place in marinate and allow to marinade for 30 minutes.

  3. Combine remaining salt and white pepper with breadcrumbs in a bowl; in another bowl place the flour; in a third bowl, whisk the eggs. Bread** the marinated shrimp.

  4. Heat GRACE VEGETABLE OIL in a small frying pan and fry breaded shrimp until golden brown.

  5. Drain on absorbent paper.


METHOD NOTE: *How to de-vein shrimp: Use a small paring knife (manicure scissors are quite handy) with a point to slit the back side of the shrimp. As you slit the shells you will cut into the meat a bit exposing the vein. Use the tip of the knife to lift the vein, then grasp it with your fingers and discard.

RECIPE NOTE: **BREADING: To coat food; dipping in flour, the egg wash then seasoned breadcrumbs, prior to frying. Breading helps to retain moisture and forms a crisp crust after frying.


Serve Hot!


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