Recipe - Tempura Fried Shrimp

3 One fourth qt WATER; ICE
20 pound SHRIMP PEELED FZ
17 EGGS SHELL
4 qt FLOUR GEN PURPOSE 10LB
17 teaspoon BAKING POWDER
4 One half tablespoon SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

1. WASH SHRIMP; DRAIN WELL.

2. PREPARE TEMPURA BATTER (RECIPE NO. D05200.).

3. DIP SHRIMP INTO BATTER; DROP INTO DEEP FAT. FRY 2 One half MINUTES OR UNTIL
GOLDEN BROWN.

4. DRAIN WELL IN BASKET OR ON ABSORBENT PAPER.

NOTE: IN STEP 1, OTHER TYPES OF SHRIMP MAY BE USED. SEE GUIDELINES FOR
USING SHRIMP, RECIPE NO. LG2.

Recipe Number: L13701

SERVING SIZE: 4 TO 8 SHR

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.