Japanese Shrimp Tempura Recipe
Ingredients:
- 20 large raw shrimps
- 1 sheet nori
- Flour, for coating
- 1 cup iced water
- 1 1/4 cups tempura flour or cake flour
- 2 egg yolks
- Oil, for deep-frying
How to cook Japanese Shrimp Tempura:
- Shell and devein shrimps, leaving tails intact. Cut 4 incisions in the undersection of each shrimp, then straighten out to open up the cuts. Cut the nori into strips and wrap a piece around base of tail of each shrimp. Seal with a touch of water.
- Coat the shrimps with flour, leaving the seaweed and tail uncoated. Combine the water, tempura flour and yolks; mix lightly and use at once (the batter will be lumpy).
- Heat the oil and dip each shrimp into the batter, leaving the tail and seaweed uncoated; fry quickly, until just golden. Drain on paper towels.
- Serve at once with Japanese soy sauce.
Note:
The Japanese Shrimp Tempura recipe very easy to prepare and so good!Tips on how to make tasty tempura.
This recipe for Japanese Shrimp Tempura serves/makes: 4
The Japanese Shrimp Tempura recipe is adopted from The Japanese Cooking for the American Table.
Main Ingredient: Shrimp
Preparation Method: Deep Fried
Cuisine: Japanese