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Tempura Shrimp
Source: U.S. Department of Defence | |
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MEAT, FISH, AND POULTRY No.L 137 01
TEMPURA SHRIMP
Yield 100
Portion 4 Shrimp
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
238 cal
16 g
18 g
11 g
173 mg
567 mg
81 mg
Ingredient
Weight
Measure
Issue
SHRIMP,FROZEN,RAW,PEELED,DEVEINED
20 lbs
TEMPURA BATTER
1 gal 2 qts
Method
1 Wash shrimp; drain well.
2 Prepare Tempura Batter, Recipe No. D 052 00. Dip shrimp into batter; deep fat fry at 350 F. for 2-1/2 minutes or until golden
brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Drain well in basket or an absorbent paper. CCP: Hold for service at 140 F. or higher.
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Yield: 100 | Portion: 4 Shrimp |
Calories: | 238 cal |
Carbohydrates: | 16 g |
Protein: | 18 g |
Fat: | 11 g |
Cholesterol: | 173 mg |
Sodium: | 567 mg |
Calcium: | 81 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
SHRIMP,FROZEN,RAW,PEELED,DEVEINED | 20 lbs | ||
TEMPURA BATTER | 1 gal 2 qts |
Method: | |
1 Wash shrimp; drain well. 2 Prepare Tempura Batter, Recipe No. D 052 00. Dip shrimp into batter; deep fat fry at 350 F. for 2-1/2 minutes or until golden brown. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 3 Drain well in basket or an absorbent paper. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence