- Serves: 2
- Calories: 485 kcal
- Japanese: Ebi no tempura
- 10 shrimps or prawns
- salad oil for deep frying
- a little flour
- 1 egg
- 40 ml cold water
- 20 g flour
or salt (optional)
Hull shell and devein the shrimp.
Make a cut in the stomach side. Cut off the tip of the tail diagonally.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the shrimps lightly with a little flour before applying the coating (see Step 5).
With chopsticks, dip the shrimps into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 3 to 5 shrimps about a few minutes until golden brown.
Remove and drain on a rack. Cook the remaining shrimps in the same manner.
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 shrimps into the dipping sauce.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the shrimps into the salt.
Shrimp tempura is the most popular among tempura dishes.
Japanese foods recipes
Int'l. recipes with a Japanese twist