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Shrimp tempura

Big prawns 6 to 8
Plain flour 250g
Egg One
Cold water 500ml
Use 250 ml cold water after mixing with one egg.
*The ratio of egg and water mixture to flour should be 1:1.

This recipe detail page you can print.

How to make tempura

  1. Take the heads off the prawns and de-shell them. Cut and remove the tips of tails (Leave the tails themselves.). Cut the backs shallowly and de-vein them. Cut the prawns at an angle on the belly a few times to make them straight on the cutting board.
  2. Break the cold egg into iced water 500 ml and whip it. Take 250 ml of egg and water mixture and add the sifted cold flour and stir lightly. If you beat the mixture too much the batter will become sticky, so stir it lightly even when it starts to clump.
    *For the best results the ingredients should be kept cold.
  3. Sprinkle the prawns lightly with flour.
  4. Dip the prawns in the batter and slowly put them in the oil and fry them.
    Try not to damage the batter with the chopsticks to keep the batter crispy.
  5. When the batter becomes crispy and the prawns are cooked through, take them out of the oil.

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