Shrimp Tempura

Overview

Tempura is a fried food in Japanese cuisine. Flour, eggs and water are mixed into a slurry. Fresh fish, shrimp and seasonal vegetables are wrapped in the slurry and fried in a pan until golden brown. When eaten, dipped in the juice made from soy sauce and radish puree, it is tender and delicious, fragrant but not greasy. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.

Tags

• hot dishes
• japanese food
• lunch
• dinner
• cake flour
• celery leaves
• colorful pepper
• egg
• okra
• river shrimp
• seafood soy sauce
• ginger juice
• radish

Ingredients

Steps

1. 1 Prepare shrimps and vegetables

   

2. 2 Peel off the shells of the shrimps, leaving a section of shell on the head and tail, and remove the lines from the shrimps. Make 3 or 4 cuts in the abdomen without cutting it off, and straighten the body of the shrimp.

   

3. 3 Chop the vegetables, just leave the celery leaves.

   

4. 4 Mix eggs and low-gluten flour with appropriate amount of water to make a batter. Also prepare some dry low-gluten flour.

   

5. 5 Coat the shrimps in batter first.

   

6. 6 Then coat in dry powder.

   

7. 7 Put the oil in the pot at about 180 degrees and turn down the heat.

   

8. 8 The outer layer of flour is colored, the shrimp body is hardened and then removed, and the fresh shrimps are fried.

   

9. 9 Use the same method for vegetables, first coat them in batter and then dry powder, and fry them well.

   

10. 10 Arrange on the plate, shred the white radish, add soy sauce and ginger juice to make a dipping sauce, and eat the fried shrimp tempura as a dipping sauce.