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Saturday, December 15, 2012,1:32 AM by
V.Chitralekha

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SHRIMP TEMPURA

Serves :
6

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Break eggs into a mixing bowl and extract only the yolk. Lightly beat and pour in very cold water.
  • Continue bearing light until mixture is well blended. Add wheat flour and stir the contents together until thickened. Set aside in refrigerator.
  • Remove the shell from the shrimp and pull out the head while leaving the tail attached then remove the black vein running through the outer curve of the shrimp's body.
  • Use thumbs to gently press along the entire length of the body (to stretch and prevent it from curling when fried).
  • Set pan over high heat and pour enough oil to cover the food content. Reduce heat once oil is sizzling hot.
  • Coat shrimp with wheat flour and lightly pat over the length of the body so the flour sticks evenly on the shrimp.
  • Dip into flour mixture prepared in the previous step and drop into frying pan and use fingers to sprinkle additional flour mixture over the body of the shrimp to increase the fluffiness.
  • Fry until golden yellow and crispy and remove onto paper napkin to absorb the oil.
  • Mix dried bonito fish stock, shoyu sauce, and mirin and stir to blend the contents together.
  • Pour into a serving cup and add finely grated ginger and daikon as desired.
  • Serve the tempura with the dip.

INGREDIENTS

  • 20 shrimps
  • 4 egg yolk (from medium-sized chicken eggs)
  • 300 grams very cold water
  • 300 grams wheat flour (for mixing)
  • 250 grams wheat flour (for coating shrimp)
  • Sesame oil for frying
  • Ingredients for Tempura Dip
  • 200 grams dried bonito fish stock
  • 250 grams shoyu sauce
  • 250 grams mirin
  • Finely grated ginger and daikon as desired

123 comments for “Shrimp Tempura”

  • Posted Saturday, February 11, 2023 at 7:38:28 PM

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