Shrimp Tempura

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Shrimp Tempura

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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!




Shrimp Tempura

On 19/02/2011 (Saturday) at 7:17 am by Benny.
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  • Prep Time:
    13 min
  • Cook Time:
    15 min
  • Ready Time:
    28 min


2 servings


  • 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


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 and serve with the dipping sauce…ezzeee peezzeee kids!


Step by step in photos here >>

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.

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