Tips for tempura shrimp:
• When adding tempura flour, add a pinch of salt. Beat well until you get a creamy consistency.
• For frying, the oil must be heated to 180-200°C. If you don’t have a kitchen thermometer, pour a drop of tempura batter into the fryer: if it rises quickly to the surface, the fryer is hot enough to fry.
• If you add sparkling water or beer instead of cold water, you will give your tempura another original taste.
Classic Shrimp Tempura
Cuisine: Japanese, starter, calories: 145, cooking time: 25
Ingredients
20 large prawns
250g of flour
400 milliliters of water
Soya sauce
Olive oil
Recipe
How to cook classic shrimp tempura:
- Pour 400ml of water into a bowl, cover with cling film and leave in the freezer until the water is very cold but not frozen.
- Meanwhile, shell the shrimp without removing the ends.
- Remove the casing from the prawns with pliers, being careful not to tear them.
- Remove the bowl from the freezer and place it in another larger bowl, also with ice, to keep the water nice and cold.
- Add the flour little by little, stirring constantly with a wooden spoon, until you obtain a semi-liquid batter, as for pancakes.
- Heat a large amount of oil in a frying pan.
- Dip shrimp in tempura, then fry until golden brown.
- Take them out and let them drain on paper towels or just use a colander.
9. Serve with soy sauce.
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