A Japanese-style meal. Deep-fried shrimp and a tangy sauce to dip them in. Try battering some vegetables such as onions, peppers, or broccoli in addition to the shrimp. Delicious!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl mix vanilla wafers, egg, and water until well blended. Refrigerate 1 to 2 hours.

    Advertisement
  • To make dipping sauce: In a small sauce pan blend nectar into cornstarch. Stir in brown sugar, vinegar and catsup. Heat mixture over a medium heat, stirring constantly until mixture thickens and comes to a boil. Set aside.

  • In a stockpot or deep fryer heat 2 cups oil to 375 degrees F (175 degrees C). Dip shrimp in vanilla wafer batter and fry 4 to 6 shrimp at a time until golden brown. Drain well. Serve hot with dipping sauce.

Nutrition Facts

920.4 calories; 14.1 g protein; 35.8 g carbohydrates; 117.3 mg cholesterol; 225.3 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2003
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi Read More
(20)

Most helpful critical review

Rating: 3 stars
07/23/2003
I wasn't real keen on the vanilla cookie part so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold as it will help the batter to poof while frying. Due to the high moisture content of the shrimp make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie! Read More
(30)
12 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
02/20/2003
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi Read More
(20)
Rating: 3 stars
07/23/2003
I wasn't real keen on the vanilla cookie part so I decided to scrap it. I used rice flour instead. The water that's used to make the batter must be VERY cold as it will help the batter to poof while frying. Due to the high moisture content of the shrimp make sure you dip the shrimp into flour before you coat with the batter. The batter will adhere much better. Thanks Jackie! Read More
(30)
Rating: 1 stars
12/15/2003
It should have been included in the recipe how shrimps can be "starightened" during cooking Read More
(21)
Advertisement
Rating: 5 stars
02/20/2003
I followed the recipe exactly as written and thought it was super. My husband loved it. marnodegi Read More
(20)
Rating: 5 stars
02/11/2003
I think it is easier to use a Tempura Mix in lieu of Vanilla Cracker. Read More
(17)
Rating: 1 stars
09/24/2004
Buy tempura mix from your local Asian grocery store- much easier and a lot better. Read More
(15)
Advertisement
Rating: 2 stars
12/13/2010
Very good but just a little too sweet. The vanilla over powers the shrimp taste and didn't stick too well on the shrimp. Read More
(12)
Rating: 4 stars
09/15/2013
Slice sweet potato very large carrots zucchini eggplant etc thinly and use batter recipe. Sprinkle with sesame seeds as soon as you take out of oil. Yummy!! Read More
(1)
Rating: 1 stars
03/26/2013
I did not care for this recipe. TOO Sweet is an understatement. Read More
Rating: 4 stars
09/13/2014
Loved it! I grew up in Asia and my tastebuds are still there:) I dipped the shrimp in flour before the paste as another person recommended. I didnt have apricot necter so I didnt make the sauce. I had duck sauce for dipping! Read More