Saturday, 06 September 2008

• Recipe: Shrimp Tempura

  by Mama Whale

  I like to spend my time in the kitchen trying out new recipes.  This time I'm trying something new.  Rarely I would buy shrimp at our local supermarket, because Papa Whale doesn't like to eat shrimp. I recently had a craving for Shrimp Tempura, and whenever I order Shrimp Tempura at a Japanese Restaurant the most they give you is like 3 pieces. 
  
  
  
  This is my own version of Shrimp Tempura that I cooked at home.  I made a lot of mistakes on this.  I did not score my knife to make the shrimp flat, so that is why the shrimp is all curled up when it is cooked. 
  
  Here's the recipe for Shrimp Tempura:
  
  There are two options for the batter.  I brought my batter at a local Asian supermarket or the second way is to make it from scratch. 
  
  Ingredients:

  • 12 large shrimps
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup ice water
  • Vegetable oil for frying

  Preparation:

  Remove heads and shells from shrimps without removing tails. De-vein the shrimps. Make two or three incisions in the stomach sides of the shrimps to straighten them. Lightly press the back of shrimps to straighten. Remove the dirt from the tails of shrimps, using a knife. Dry shrimps on paper towels.
  
  Heat the oil to 340F degree. Flour shrimps before frying. Dip the shrimps in the tempura batter. Fry the shrimps until crisp.

  Ingredients and Preparation for the Tempura Batter:

  • 1 egg
  • 1 cup ice water
  • 1 cup all purpose flour

  Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

  Makes 4 servings.
  
  Happy eating and I hope you enjoy this little recipe.  Have a wonderful Mommy weekend as well!

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