Rating: 3.1 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3

A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!

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Recipe Summary test

prep:
5 mins
cook:
10 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
6
Yield:
2 to 3 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

920 calories; protein 14.1g; carbohydrates 35.8g; fat 81.4g; cholesterol 117.3mg; sodium 225.3mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
02/20/2003
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi Read More
(20)

Most helpful critical review

Rating: 3 stars
07/23/2003
I wasn't real keen on the vanilla cookie part so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold as it will help the batter to poof while frying. Due to the high moisture content of the shrimp make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie! Read More
(30)
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 3
Rating: 3 stars
07/23/2003
I wasn't real keen on the vanilla cookie part so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold as it will help the batter to poof while frying. Due to the high moisture content of the shrimp make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie! Read More
(30)
Rating: 5 stars
02/20/2003
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi Read More
(20)
Rating: 5 stars
02/11/2003
I think it is easier to use a Tempura Mix in lieu of Vanilla Cracker. Read More
(17)
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Rating: 2 stars
12/13/2010
Very good but just a little too sweet. The vanilla over powers the shrimp taste and didn't stick too well on the shrimp. Read More
(12)
Rating: 4 stars
09/15/2013
Slice sweet potato very large carrots zucchini eggplant etc thinly and use batter recipe. Sprinkle with sesame seeds as soon as you take out of oil. Yummy!! Read More
(1)
Rating: 1 stars
03/26/2013
I did not care for this recipe. TOO Sweet is an understatement. Read More
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Rating: 4 stars
09/13/2014
Loved it! I grew up in Asia and my tastebuds are still there:) I dipped the shrimp in flour before the paste as another person recommended. I didnt have apricot necter so I didnt make the sauce. I had duck sauce for dipping! Read More
Rating: 5 stars
12/11/2015
Jackie Thanks so much for the great tempura recipe. We loved it. I followed your recipe to the tee. Some of the reviewers thought that it would be too sweet. I did not find it that at all just a nice batter. Next time I will try some veggies. Just did the prawns tonight... Very very good. Read More