Shrimp Tempura

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Yields: 4 Servings

Tempura is a Japanese dish can be served next to fried rice. Here are three Tempura variations:

Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and
thin strips or small pieces of several ingredients together. Take a scoop of the ingredients
in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size.
(Scallop Kakiage Recipe)

Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura
lightly in tentsuyu sauce. Place the tempura on top of rice.

Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time
varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the
udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of
the noodle soup.

Ingredients

0/5 Ingredients
Adjust Servings

Instructions

0/7 Instructions
  • Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
  • Beat an egg in a bowl.
  • Add ice water in the bowl.
  • Add flour in the bowl and mix lightly.
  • Heat oil to 350 F degree in a deep pan.
  • Pick shrimp up by the tail and dip the body part in the batter.
  • Fry it until brown.

Notes

Be sure to use very cold water.
Do not overmix the batter.

Tags

#Shrimp  #Tempura  

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