In a bowl, combine 2 cups rice flour, seltzer water and Shrimp Base. Stir with wire whip to remove all lumps. Add egg yolks and pepper; blend well. The batter should be a heavy cream consistency.
Dry shrimp on a paper towel. Dredge shrimp in 1 cup of rice flour. Shake off excess flour. Holding shrimp by the tail, dip each one into tempura pepper batter and place directly into a 350°F deep fryer. Cook for 2-3 minutes until golden brown.
Serve each portion with 1/4 cup General Tso's RTU Sauce.
Ingredients
16 oz. rice flour, white
16 oz. seltzer water, ice cold
1 1/2 tsp Minor's® Shrimp Base, 6 x 1 lb.
1 1/2 oz. egg, yolk(s)
1 tbsp black pepper, cracked
8 oz. rice flour, white
2 lbs. shrimp, frozen, tail on, butterfly cut, 21/25 count
20 1/2 oz. Minor's® General Tso's RTU Sauce, 4 x 1/2 gal.
