shrimp tempura

• metric
• u.s.

ingredients:

• 10 shrimps or prawns
• salad oil for deep frying
• a little flour

coating:

• 1 egg
• 40 ml cold water
• 20 g flour

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

or salt (optional)

step 1:

Hull shell and devein the shrimp.

step 2:

Make a cut in the stomach side. Cut off the tip of the tail diagonally.

step 3:

To make coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 4:

Dust the shrimps lightly with a little flour before applying the coating (see Step 5).

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.

step 6:

Heat the oil to 170 °C and deep-fry 3 to 5 shrimps about a few minutes until golden brown.

step 7:

Remove and drain on a rack. Cook the remaining shrimps in the same manner.

step 8:

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.