Shrimp Tempura

2 Shrimp Tempura

Feb 19

Here is the secret to making them as long as you get in a good Japanese restaurant. You will see how I cut them then pound them long and that makes all the difference in appearance and texture to me. Lets go beat some shrimp up!

On 19/02/2011 (Saturday) at 7:17 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/2cjos2pt

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Details

Prep Time:
13 min
Cook Time:
15 min
Ready Time:
28 min

Servings

2 servings

Ingredients

12 Medium size shrimp
Panko bread crumbs

Tempura batter:

1 egg
1 cup ice water
1 cup all purpose flour
Pinch of Salt

Dipping sauce:

1 cup dashi soup stock
1/4 cup miram
1/4 cup soy sauce
1/4 cup soy sauce

Directions

Take your cleaned shrimp and on the inside cut little shallow slits every 1/8 inch or so, now stretch it out on cutting board and with the fat end of the knife carefully pound out the shrimp almost in a pulling action to stretch it and make it flat.

Now heat some canola oil to 350 degrees and prepare the tempura mix.
Dip each shrimp in the batter and shake off any excess and now roll it in the panko breadcrumbs now fry until golden brown take out and let drain.

Now just arrange on a plate (I used some pea shoots for garnish) and serve with the dipping sauce…ezzeee peezzeee kids!

Benny

NOTE: a 50/50 mixture of soy sauce and rice wine vinegar also works for dipping sauce.

Step by step in photos here >>

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About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald's is cheaper than eating homemade I will prove anyone wrong.