Ebi tempura shrimp

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Since tempura is a cooking method, the name “ebi” reflects the product that will be cooked in batter, in this case the prefix “ebi” means shrimp. You need to buy big shrimps, my choice fell on red Argentine ones. You can also use king or tiger prawns.

2. STEP 2

   

   Clean the pre-thawed shrimp: remove the head, remove the shell along with the legs, leaving only the tip of the tail, use sharp scissors or a knife to make an incision along the entire back and carefully remove the intestinal tract.

3. STEP 3

   

   Dry the peeled shrimp with paper towels to remove excess moisture, lightly salt and roll in flour on all sides except the tail. If you do not remove excess moisture, the batter will stick.

4. STEP 4

   

   Beat a chicken egg into a small container, pour in the milk and shake lightly with a fork.

5. STEP 5

   

   Holding the prepared shrimp by the tail, dip them first into the batter and then into the tempura flakes, pressing the shrimp tightly against the flakes so that it is completely covered with breading. Leave the shrimp aside for 3 minutes.

6. STEP 6

   

   At this time, pour vegetable oil into a ladle and heat it on the fire. The oil must be heated very well so that the dough sets well. When the oil is hot, add the first portion of tempura shrimp. Fry them on both sides until golden brown. Also fry the remaining shrimp in the batter. Then place them on paper towels to remove excess fat. Serve ebi tempura hot with Tom Yam sauce.

Comments on the recipe

Guest

22.10.2023

4.9

Yes. Yummy!!! I always use tiger shrimp for tempura.