Ebi (Shrimp) Tempura
As promised, here is the shrimp fry/ebi tempura recipe I I said I’ll be posting last weekend.
12 large shrimps, deveined
salt and pepper
1 cup of panko (Japanese breadcrumbs)
1/4 cup flour
1 egg, well beaten
*oil for deep frying
-Remove heads and shells of shrimps but leave tails.
-Make a few incision on the stomach of shrimps and lightly press the back to straighten them.
-Cut the edge of each shrimp tails and remove dirt (black thingy) using a knife.
-Dry shrimps on paper towels. Sprinkle with salt and pepper.
-Place flour, egg and panko in bowls and arrange them in that order.
-Lightly dust shrimps one by one in flour.
-Dip floured shrimps in egg.
– Coat them with panko.
-Heat oil for deep frying in a deep pan to about 340-350° F.
-Fry breaded shrimp until brown…drain and place on paper towels.
-Serve as is or with tartar sauce and shredded cabbage