shrimp tempura
- Serves: 2
- Calories: 485 kcal
- Total Time: 30 m
- Prep: 15 m
- Cook: 15 m
- Japanese: Ebi no tempura
- u.s.
- metric
ingredients:
- 10 shrimps or prawns
- salad oil for deep frying
- a little flour
coating:
- 1 egg
- 1/6 cup cold water
- 2/3 ounce 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 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 340 °F 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.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the shrimps into the salt.
comment:
Shrimp tempura is the most popular among tempura dishes.
other fish recipes
Japanese foods recipes
Int'l. recipes with a Japanese twist
Japanese Food Lovers' Comments