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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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Tempura Shrimp

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.

https://theodora.com/recipies/meat_fish_and_poultry/tempura_shrimp.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence