Shrimp Tempura
Every time I sink my teeth into a piece of Shrimp Tempura, I'm transported to a cozy eatery in Tokyo. It's an art, a craft, a taste sensation. Ready to embark on this culinary journey with me? Let's make the most sumptuous tempura together!
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Servings: 4 servings
Calories: 76kcal
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Ingredients
Ingredients
- Shrimp peeled and deveined
- Tempura batter
- Vegetable oil
For tempura batter (in case you can’t find any):
- 1 cup flour
- 1 cup sparkling water
- 1 egg beaten
- Baking soda optional
- Broccoli finely chopped (optional)
- Carrots finely chopped (optional)
Instructions
- shrimps tempura (battered fried shrimps) with vegetable – japanese food style
- For the tempura batter, simply incorporate first the wet ingredients in one bowl and put the flour at the other bowl. Mix the wet ingredients in one bowl and pour them in with the flour later. Add the vegetable in case you opt to have them in your batter. Whisk the ingredients—dry, wet and veggies—together and set aside.
- Heat up saucepan over medium heat and pour an inch of veggie oil. Wait until the oil reaches up the 350⁰F temperature
- While the oil heats up, dip the shrimps into the tempura batter.
- As the oil attains the ideal heat, drop the shrimps into the oil and fry them till golden brown.
- Remove shrimps from the oil using a slotted spoon and transfer into wire rack or plate lined with a paper towel.
- Serve with your choice of sauce like vinegar, lemon juice, soy sauce with wasabi…etc.
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Notes
Maintaining the right oil temperature is crucial. Too hot and the shrimp cooks too quickly, too cool and it absorbs excess oil. Invest in a good kitchen thermometer to nail this dish every time.
Nutrition
Serving: 3pieces | Calories: 76kcal | Carbohydrates: 4.5g | Protein: 4.8g | Fat: 4.2g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.