Shrimp Tempura

Shrimp Tempura

August 13th, 2014 Manny

Tempura or shrimp tempura is a Japanese dish consisting of shelled shrimps, dipped in batter and deep fried. This is, I think, one of the most favorite Japanese food of Filipinos. Aside from shrimps, you can also make vegetable tempura to decorate or to make it more appetizing. Just slice some eggplants and carrots into thick strips, get some whole string beans then dip it tempura batter then deep fry it.

Ingredients:

• 1/2 kilo large shrimps
• 1 Tbsp. calamansi juice
• 1 tsp. salt
• cooking oil for deep frying
• For the batter:
• 1 egg
• 1/2 cup water
• 1 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. MSG
• How to cook Shrimp Tempura:
• Remove the head and shell of shrimps but leave tail intact. Devein.
• Make crosswise slit on inner side of shrimp, so it would not curl when cooked.
• Season with salt and calamansi juice. Set aside.
• Beat the egg. Add water and beat again. Add all the flour, baking powder, salt and MSG.
• In a deep pan, heat about 2 inches deep cooking oil. Dip shrimps in batter and drop one by one in hot oil.
• Fry until golden brown. Serve hot with tempura sauce (see recipe below).
• Tempura sauce recipe:
• Ingredients:
• 1 cup fish or shrimp broth
• 1/2 cup soy sauce
• 1/4 cup rice wine
• 2 tsp. sugar
• 4 cloves minced garlic
• 1/2 cup grated radish or labanos

Mix all ingredients, cook for 5 minutes. Cool before serving.

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