shrimp & onion tempura mixture
- Serves: 4 (8 pieces)
- Calories: 388 kcal
- Total Time: 35 m
- Prep: 15 m
- Cook: 20 m
- Japanese: Ebi to tamanegi no kakiage
- 12 shrimps
- 170 g onion
- oil for deep-frying
- 1 egg
- 60 ml cold water
- 50 g flour
or salt (optional)
Hull shell and tail. Devein the shrimp.
Peel the onion and slice thinly.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss. Add the shrimps and sliced onion.
Stir several times.
Heat the oil to 170°C. Put 1 /8 of the shrimp and onion mixture on a wooden spatula. With chopsticks, slide the mixture into the oil.
Make 3 more servings of the mixture in the same way.
Deep-fry the 4 servings a couple of minutes. Turn over and deep-fry the same amount of time. Remove from the frying pan and drain the oil. Fry the rest of the mixture in the same way.
You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the fried shrimp and onion mixture into the dipping sauce. Or, if you prefer salt, pour a suitable amount onto a small plate and dip the fried mixture into the salt.
This dish is standard tempura mixture. The shrimps and vegetables have a good texture.
Japanese foods recipes
Int'l. recipes with a Japanese twist