Authentic home cooking from Japan, with US measurements. 
New Year's Eve Soba with Shrimp Tempura
Let's fry shrimp tempura like the ones from a deli! Whether thick or thin, transform them with a luxurious batter—no need to buy them anymore! This is what we make at home on New Year's Eve.
The origin of this recipe
Creating the perfect tempura batter requires skill. My sister, who worked at a deli, always made tempura with a beautiful batter. She taught me this method, and since then, we haven't bought shrimp tempura. I'm sharing this for my daughter, who is afraid of frying tempura.
New Year's Eve Soba with Shrimp Tempura
Let's fry shrimp tempura like the ones from a deli! Whether thick or thin, transform them with a luxurious batter—no need to buy them anymore! This is what we make at home on New Year's Eve.
The origin of this recipe
Creating the perfect tempura batter requires skill. My sister, who worked at a deli, always made tempura with a beautiful batter. She taught me this method, and since then, we haven't bought shrimp tempura. I'm sharing this for my daughter, who is afraid of frying tempura.
Open in Cookpad AppSteps
- 1
Remove the vein from the shrimp through the gaps in the shell. You can do this with the shell on or off.
- 2
Use a skewer to pull out the vein from the head end. Gently pull it out completely. If it breaks, use the skewer to pull it out from another spot.
- 3
To fry the shrimp straight, make four cuts on the belly side and press down gently from the back to straighten. If you hear a slight pop, it's good.
- 4
Once straightened, sprinkle a little salt and dust the shrimp with flour. Press with both fingers to keep it straight. The shrimp should now be straight!
- 5
The batter on top in the photo is Batter 1, and the one below is Batter 2. Add 1 tablespoon of beaten egg to Batter 1 and 2 tablespoons to Batter 2. Mix both well.
- 6
Drizzle Batter 2 thinly to create tempura bits. Scoop them with a strainer and place them on paper towels. Be careful with the heat; don't pour too much at once.
- 7
Place the tempura bits on a strainer, then coat the shrimp with Batter 1 and add the tempura bits on top. Pile them on generously.
- 8
This is how it should look when coated.
- 9
To spread the shrimp tail, hold it open while frying. Insert the shrimp head-first, keeping the tail out of the oil. Press the tail with chopsticks and dip it slightly in the oil to set.
- 10
Although the photo shows it flipped, insert the shrimp with the back up, keeping it straight as you release it from the strainer. Fry for about 2 minutes for a crispy finish.
- 11
Straight shrimp tempura with a beautiful batter is complete. Even when cooled, it remains crispy. Once you master this, you won't need to buy them anymore, saving a bit on the budget!
- 12
★ If you accidentally add the shrimp when the oil temperature is low, do not touch them until the temperature rises. Until you're used to it, fry one at a time slowly.
- 13
I've also shared easy-to-make New Year's dishes. Check them out if you like! Recipe ID: 19322268
- 14
Try other vegetable and mushroom tempura too if you like! Recipe ID: 18754752
Cooksnaps
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