mixture of shrimps & avocado tempura
- Serves: 2
- Calories: 530 kcal
- Total Time: 20 m
- Prep: 10 m
- Cook: 10 m
- Japanese: Ebi to abokado no kakiage
- u.s.
- metric
ingredients:
- 6 shrimps or prawns
- 1 ripe avocado
- a little salt
- salad oil for deep frying
coating:
- 1 egg
- 2 tablespoons cold water
- 3 tablespoons flour
step 1:
Hull the shell and tail of the shrimps and devein them. Cut in half.
step 2:
Cut the avocado in half lengthwise and remove the pit. Peel the two halves. Once more, cut each half in half lengthwise. Cut each piece into 1/2 in. wide slices.
step 3:
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss with chopsticks.
step 4:
Add the shrimps and avocado. Stir several times.
step 5:
Heat the oil to 340°F. Put the shrimps and avocado mixture on a wooden spatula.
step 6:
With chopsticks, slide the mixture into the oil.
step 7:
Deep-fry a couple of minutes. Turn over and deep-fry the same amount of time.
Sprinkle salt over the tempura.
comment:
The texture of this dish is an interesting combination because of the crunchy shrimps and smooth avocado. The salt, makes the shrimps and avocado taste even stronger.
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