Tempura is a fried food in Japanese cuisine. It is mixed with flour, eggs and water to form a paste. Fresh fish, shrimp and seasonal vegetables are wrapped in sizing and fried in an oil pan until golden yellow. When eating, it is dipped in soy sauce and radish paste. The juice is tender and delicious, fragrant but not greasy. Tempura is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc.
I had never cooked it before, so I left six shrimps to make this tempura while making shrimp meat flat dish. It tasted very delicious, crispy on the outside and tender and sweet on the inside. Dip it in soy sauce and balsamic vinegar, or eat it with fruit is also a good choice. Because I don't cook it very much, I didn't crack another egg. I couldn't use it all up. If you cook more, you can add eggs!
Fried shrimp tempura
By JocelynCole
Recipe Recommendations
- shrimp six
- kiwifruit appropriate amount
- salt appropriate amount
- pepper appropriate amount
- flour appropriate amount
- chicken essence appropriate amount
- qingshui appropriate amount
Steps for Fried shrimp tempura
1
Six fresh shrimps, remove the shells from the head and body, leave a little tail, and remove the shrimp intestines and shrimp strings.
2
After washing, use a clean cloth to absorb excess water, so that cutting shrimps later will not be slippery.
3
Make an incision from the abdomen, but do not cut it.
4
Then use a knife to gently chop the back and belly of the shrimp a few times.
5
Add a little salt, chicken essence, pepper, flour, water, and grasp well.
6
Spread out the shrimp meat and evenly dip in breadcrumbs on both sides.
7
Cook appropriate amount of oil until it is heated in eight layers, add in the shrimp for five seconds, pick up, wait ten seconds, then add in and fry for five seconds, remove, drain the excess oil, and set on a plate.