Ebi (Shrimp) Tempura

 

As promised, here is the shrimp fry/ebi tempura recipe I I said I’ll be posting last weekend.

Ingredients:

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

How to:

-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

 

 

 

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