Ebi tempura shrimp

The most delicate Japanese snack in crispy breading! Tempura is not a specific Japanese dish, but a way of cooking products: vegetables, seafood, fish, fruits. The essence of cooking boils down to the fact that the product is lowered into the batter, then into special breadcrumbs and deep-fried.

Nick

The author of the recipe

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Composition / ingredients

Servings:

Shrimp (Argentine red)

Flour

Eggs

Milk

Flakes (tempura)

Salt

to taste

Vegetable oil (for deep-frying)

400

Sauce, pasta (Tom Yam)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 6 g

Fats 86 % 63 g

Carbohydrates 5 % 4 g

593 kcal

GI: 0 / 75 / 25

Step-by-step cooking

Cooking time: 45 min

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. Shrimp should be bought big, my choice fell on the red Argentine. You can also use king or tiger prawns.
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 length of the entire back and carefully remove the intestinal tract.
Step 3:
Peel the shrimps with paper towels to remove excess moisture, add a little salt and roll in flour on all sides except the tail. If you do not remove excess moisture, the batter will come off.
Step 4:
In a small container, beat in a chicken egg, pour in milk and shake lightly with a fork.
Step 5:
Hold the prepared shrimps by the tail, lower them first into the batter, and then into the tempura flakes, tightly pressing the shrimp to the flakes so that it is completely covered with breading. Leave the shrimp aside for 3 minutes.
Step 6:
At this time, pour vegetable oil into the ladle and put it on the fire to warm up. The oil needs to be warmed up very well so that the dough sets well. When the oil warms up, put the first portion of tempura shrimp into it. Fry them on both sides until golden brown. Also fry the remaining shrimp in batter. Then put them on paper towels to remove excess fat. Serve ebi tempura hot with Tom Yam sauce.

Thanks to this breading, the shrimp inside remains tender and juicy. Using this method, you can cook "syake tempura" - salmon in batter, "tori tempura" - chicken in batter, "yasai tempura" - vegetables in batter and so on. To make the tempura more fragrant, the products can be fried in a mixture of oil, for example, sesame and vegetable.
By the way, the name "tempura" came to Japan from Portuguese.