mixture of shrimps & scallop tempura
- Serves: 2
- Calories: 299 kcal
- Total Time: 15 m
- Prep: 5 m
- Cook: 10 m
- Japanese: Ebi to hotate no kakiage
- 6 shrimps or prawns
- 4 scallops
- a little salt
- salad oil for deep frying
- 1 egg
- 30 ml cold water
- 25 g flour
Hull the shell and tail of the shrimps and devein them. Cut in half.
Cut the scallops in half.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss with chopsticks.
Add the shrimps and scallops. Stir several times with chopsticks.
Heat the oil to 170°C. Put the shrimps and scallops mixture on a wooden spatula.
With chopsticks, slide the mixture into the oil.
Deep-fry a couple of minutes. Turn over and deep-fry the same amount of time. Remove from the pan.
Repeat steps 5 through 7 for the rest of the mixture. Sprinkle salt over the tempura.
The taste of shrimps and scallops matches very well, and is very delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist