Open in Cookpad AppCooking Instructions
- 1
Defrost desire shrimps. And peel off shrimp shells. Leave only tells.
- 2
Use paring knife to shallow cut along back of shrimp to expose vein.
- 3
Discard vein by wiping blade of knife or tooth pick.
- 4
Season the shrimp by salt.
Then put ♡water and ♡flour in the bowl. Wash the shrimp very well.
- 5
Put those shrimps on the cutting board. This time put shrimp back is down.
- 6
Cut 4~5 sections in shrimps belly by paring knife. This way shrimp will be straight when you fry shrimps.
- 7
Put those shrimps on the paper towl and take out all water.
- 8
Prepare bowl and put egg and cold water mix very well. Then put flour and baking soda. After put flour mix softly.
- 9
Prepare pan with oil and medium heat.
- 10
Put shrimp in the ⑧ then put it in oil.
- 11
Prepare plates with paper towl. After fry, put all shrimps on the plates.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Japanese Shrimp & Fish Tempura Japanese Shrimp & Fish Tempura
This Japanese dish is a light crunch & tasty batter that is often served with vegetables fried in the same batter...very popular dish served in Japanese restaurants
-
Shrimp, Edamame, and Corn Tempura Fritters Shrimp, Edamame, and Corn Tempura Fritters
I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy.It came out really light and crispy. Maybe it's because of the oil.You can use fava beans instead of edamame.Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430
-
-
Chicken Tender Tempura Chicken Tender Tempura
These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san -
Sakura Shrimp and Sweet Onion Tempura Sakura Shrimp and Sweet Onion Tempura
My mother taught me this recipe.Keep the maximum number of pieces in the pan at 4 (small). With this amount of ingredients, you can make 4 large-sized or 8-10 small tempura.If you have any leftover batter, you can use that to fry other vegetables or more onions to store in the freezer. Recipe by Yuuyuu0221 -
-
Crispy Tempura Crispy Tempura
By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.The origin of this recipeThis is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.
Translated from Cookpad Japan -
Crispy Tempura Crispy Tempura
Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu. -
Mushroom Tempura Mushroom Tempura
MY VERSIONSECRET IS CHILLED BATTERCRISPY AND CRUNCHYTEMPURA VEGANGREAT WITH SPICY SWEET DIPPINGLOVING IT
-
Comments