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
- u.s.
- metric
ingredients:
- 12 shrimps
- 6 ounces onion
- oil for deep-frying
coating:
- 1 egg
- 1/4 cup cold water
- 1 3/4 ounces flour
dipping sauce (optional):
- 1/4 cup bonito soup stock
- 1 tablespoon soy sauce
- 2 1/2 teaspoons sugar
or salt (optional)
step 1:
Hull shell and tail. Devein the shrimp.
step 2:
Peel the onion and slice thinly.
step 3:
To make coating, mix the egg and cold water in a bowl. Add the flour and toss. Add the shrimps and sliced onion.
step 4:
Stir several times.
step 5:
Heat the oil to 340 °F. Put 1 /8 of the shrimp and onion mixture on a wooden spatula. With chopsticks, slide the mixture into the oil.
step 6:
Make 3 more servings of the mixture in the same way.
step 7:
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.
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 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.
comment:
This dish is standard tempura mixture. The shrimps and vegetables have a good texture.
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