Super Easy Shrimp Tempura

When I go to a Japanese restaurant, I am always fancied out on how their shrimp tempuras look like. It has a certain look that draws my palate to eat them right away. I super love it when they top it on my Udon.

Aaah, it doesn’t get any better than that.

Unfortunately, I can’t go to a Japanese restaurant every hour just to enjoy it. I woke up today craving badly for shrimp tempura. It’s just that my body does not want to cooperate to go outside because of the cold.

So the best option is to do it at home. I have all the ingredients anyway.

I promise you it is very, very fast.

Sorry I was not able to take pictures of the process but it’s pretty easy.

How???

First, peel all your shrimps and remove the veins. Remove the veins by slicing the back of your shrimp and you will see a string-like thing. Discard that.

Oh by the way, I like to leave the tails. It makes them look fancy.

Next, prepare your batter by combining one egg. Whisk your egg first then combine 150 mL ice cold water. Add a pinch of salt. Slowly pour in 1/4 cup of flour to finish your batter.

img_9083
Easy batter

Prepare also flour on a separate plate.img_9084

Notice that I’m using halloween paper plate, lol. I got them 20 cents each pack so perfect for this kind of work. Mmmm don’t judge.

Heat up your oil and put few drops of the batter. If they float, that means your batter is hot enough. The amount of oil should be enough for deep frying.

Okay, now the fun begins!

Too bad I wasn’t able to capture this because my hands are full of flour.

Roll your shrimp into the flour. Cover the entire body.

Dip it into the batter. Make sure to coat it entirely.

Carefully drop it in the hot oil. Flip after a minute and cook the other side for another minute.

Take it out of the heat and let it cool down on a rack or paper towel.

Repeat the process til you finish all your shrimps.

Take a picture of your creation!

And then…ATTACK!

Now tell me if this isn’t lovely?

img_9082
Ready to be devoured!

I’m so happy how they turned out.

TIP: When you are in a good mood, peel and de-vein as many shrimps as you can. Store them in the fridge so when you feel like eating tempura, all you need to prepare is the batter.

Yay, yay!

What a happy soul once more!

Here’s a printed version for you!

Easy Shrimp Tempura

  • Servings: 2
  • Difficulty: easy
  • Print

A very easy recipe for anyone craving for tempura.


walkingwithfavor.wordpress.com

Ingredients

  • 10 pieces of shrimp de-shelled and de-veined
  • 1 egg
  • 1/4 cup of flour (for batter)
  • 1/4 cup of flour for covering
  • 150 mL ice cold water
  • salt

Directions

  1. Peel all your shrimps and remove the veins
  2. Prepare your batter by combining one egg. Whisk your egg first then combine 150 mL ice cold water. Add a pinch of salt. Slowly pour in 1/4 cup of flour to finish your batter.
  3. Prepare also flour on a separate plate.
  4. Heat up your oil and put few drops of the batter. If they float, that means your batter is hot enough.
  5. Roll your shrimp into the flour. Cover the entire body.
  6. Dip the shrimp into the batter. Make sure to coat it entirely
  7. Carefully drop it in the hot oil. Flip after a minute and cook the other side for another minute.
  8. Take it out of the heat and let it cool down on a rack or paper towel.
  9. Repeat the process til you finish all your shrimps.
  10. Take a picture of your creation and enjoy!

TIP: When you are in a good mood, peel and de-vein as many shrimps as you can. Store them in the fridge so when you feel like eating tempura, all you need to prepare is the batter.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s