Tempura Shrimp Recipe


32 vanilla wafers, crushed
1 egg, beaten
3/4 cup water
1/3 cup apricot nectar
2 teaspoons cornstarch
1/4 cup packed brown sugar
3 tablespoons red wine vinegar
1 tablespoon ketchup
2 cups vegetable oil
3/4 pound medium shrimp – peeled and deveined


In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.

To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.

In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.