Don’t forget to “like” our page! There are many ways to connect with us, you may choose your favorite, however if you are not on Facebook or Twitter, our RSS feed on our blog will always have the most up to date info. Click here to subscribe to updates. We appreciate your interest in our wine company.
Urban Vines; a creative commune with strong connections to the community. More information will follow shortly as we move forward!
Influence: Paula’s Best Dishes - Paula Does Takeout
Ok so I love Paula Deen, Food Network’s southern belle who can cook just about anything; just add love, a few laughs, and butter :) One day while at home I caught her show, Paula’s Best Dishes. That day she featured easy to make takeout dishes to make at home. One of her features was a favorite of mine: Shrimp Tempura. Now as much as I cook at home I have never ventured into the world of tempura. It’s always something I have eaten while being out. Intrigued and curious about her process, I sit down to tune in.
My Thoughts: Not as hard as I thought. Paula simply made her own tempura batter and hand dipped large succulent shrimp in her deep fryer and viola: Paula’s shrimp tempura served with her own soy sauce based tempura sauce.
The Good: Quick and easy.
The Bad: The dish overall seemed to be flavor-less. Not even salt and pepper were added to the shrimp or the tempura batter.
“Looks good but cannot believe there is no seasoning in either the batter or the shrimp!”
“DONT EVEN WASTE YOUR TIME WITH THIS ONE GUYS! I even added tons of seasoning to the “tempura” batter and it still came out terrible and didn’t even crisp up, I also tried it on chicken. I love Paula Deen but she should be ashamed of this one”
“This batter is the pits. It needs to be “lightened” up with some corn starch and club soda or beer. Like most of Paula’s dishes, it is just too heavy and greasy.”
“Simple and quick.”
Make: Rusans - Shrimp Tempura
With all that was said about Paula’s shrimp tempura, guess what? I still had a taste for it! So for dinner I decided to head out to Rusans off of Moreland Ave. in East Atlanta. Rusans has many locations here in the city with an extensive sushi and tempura menu. It can be a tad bit overwhelming so just take your time and let your tastes buds lead the way.
With tempura on the brain, I ordered a variety of items:
Shrimp Tempura - 2pcs @ $1.50
Crab Tempura -2 pcs @ $1.50
Sweet Potato Tempura – 2 pcs @ $1.00
To make myself feel better about the obviously fried delights I also ordered:
Ginger Salad - $2.25
Mini California Roll – 3pcs $1.00
My Thoughts: I was first served the salad, edamame, and California rolls with my custom tempura platter to follow. And yes I ate it all :)
The Good: Delicious! Light and crispy with a mild flavor that went well with Rusans tempura sauce. The added flavor Paula could have been missing is maybe the use of sesame oil which tempura is traditionally fried in.
The Bad: A little greasy but hey its fried food, what do you expect.
Share: At Home Recipes: Shrimp Tempura
- Fresh Large Shrimp
- 1 raw egg & ice-cold water (should measure 1-2 cups combined)
- 1 cup all-purpose flour
- Cooking oil – Sesame oil suggested (enough to fully immerse shrimp in oil)
- Tempura sauce ( can be purchased at your local Pulix or Kroger)
1. Remove the outer shell of shrimp. Leave tail and base of shell intact.
2. If not already done, devein the shrimp.
3. Mix egg and ice-cold water into a mixing bowl.
4. Sift flour into the mixing bowl.
5. Add salt and pepper to taste.
6. Mix the batter quickly, and store in refrigerator until ready to use.
7. Dip the shrimp into the batter.
8. Heat oil to 170°C (338°F).
9. Cook in oil for roughly 2½ minutes.
10. Lay cooked Tempura over paper towel to drain oil, and serve!