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
- u.s.
- metric
ingredients:
- 6 shrimps or prawns
- 4 scallops
- 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 scallops in half.
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 scallops. Stir several times with chopsticks.
step 5:
Heat the oil to 340 °F. Put the shrimps and scallops 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. Remove from the pan.
Repeat steps 5 through 7 for the rest of the mixture. Sprinkle salt over the tempura.
comment:
The taste of shrimps and scallops matches very well, and is very delicious.
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