Shrimp Tempura

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Shrimp Tempura

Post by Wowiz™ on Sat Oct 23, 2010 3:50 pm

Shrimp Tempura

Ingredients:

Shrimps
Sotanghon
Cake flour
Tempura batter
Oil for deep frying

Procedure:

Peel shrimps but leave the tails. Trim the tails. Devein the shrimps, make slight cut along one side of the body to stretch the shrimps, so it won’t curl when cooked. Cut the sotanghon into 2 cm. long pieces. Heat oil for deep frying. Dredge the shrimps in flour then coat with tempura batter. Roll battered shrimps in sotanghon pieces then deep fry until golden brown and very crisp. Serve at once with tempura sauce.

Tempura Batter

Ingredients:

1 cup cake flour
1 egg yolk
Dash of baking powder
2/3 cup ice cold water

Procedure:

Sift flour 3 times to make it very light. Beat egg yolk with water in a bowl. Add in sifted flour and dash of baking powder. Mix tightly. Batter should be lumpy so don’t overbeat.
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