- 4jumbo-size shrimp
- Tempura flour(refer to Nisshin tempura flour, Showa tempura flour golden, Showa tempura flour)
- Frying oil, as needed
- Tempura dipping sauce(refer to kikkoman tsuyu, mitsukan tsuyu, ninben tsuyu, yamasa tsuyu)
If you'll make it by yourself, check out below.
- Grated daikon radish, as needed
- grated ginger, as needed
1.Devein the shrimp and peel, but leave the shell near the tail and also the tail. Make several smallhorizontal slits on their undersides, and spread out the shrimp.
2.Mix tempura flour with water(not needed cold water) well. Tempura flour is different from ordinary flour. If you use ordinary flour, check out below.
3.Heat plenty of frying oil in a deep frying pan to between 170 and 180 degrees (Drop a bit of batter in. If it rises quickly, the oil is at the right temperature). Coat the shrimp with batter and deep-fry in batches of 2 to keep the tempereture of the oil from going down too much.
4.The shrimp cook through very guickly, so if the batter is crisp, they are done.
5.Drain excess oil from shrimps on paper towels. Serve with the grated daikon radish, grated ginger and ten-tsuyu sauce.
* When tempura flour is not used;
Tempura batter; 1cup egg-water(1 egg mixed with cold water. You can add a few ice cubus to cool it.), 1 cup ordinary flour.
For standard tempura batter, use equal parts egg-water and flour. Put the egg-water into a bowl and mix well, then add the flour and stir 5 to 6 times with large chopsticks. Don't overmix. It is OK if some flour remains on the surface.
Because tempura flour enables everyone to fry crispy, delicious tempura easily, we recommend you to use tempura flour.
* How to make tempura dipping sauce; The ratio of dashi to thick soy sauce(koikuchi) to mirin is 5 to 1 to 1. Just follow this proportion, boil them together.
* Firm seafood, such as shrimp, squid, and scallops, is easy to use for tempura.
* Various vegetables, such as eggplant, sweet potato, green asparagas, lotus root, pumpkin, and green pepper, various mushrooms, such as shiitake, shimeji, eringi, and maitake, work well in tempura. Enjoy coming up with your own ideas.
* Be careful not to over-fry the tempura. Seafood and vegetables cook through very quickly.
* Oil-hardening fomula
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