Shrimp Tempura is a Japanese dish consisting of shrimp that is breaded and deep-fried to a crispy, golden-brown perfection. Shrimp Tempura is a variation of tempura, a popular Japanese cooking technique where ingredients are coated in a light batter and fried until they are crisp and tender. Large shrimp, such as tiger shrimp or prawns, are cleaned and slashed to create a straight shape, and also marinated in special seasonings. Then, the shrimp are coated in a mixture of dry and wet batter to create a crisp skin layer. The breaded shrimp are deep-fried in hot oil until they become crispy and turn a golden color. The frying process is relatively quick to ensure that the shrimp remain tender and juicy inside. Shrimp Tempura is a popular dish in Japanese cuisine and is enjoyed as an appetizer or a main course in many Japanese restaurants. Its delicious combination of crispy outer coating and succulent shrimp inside makes it a favorite among seafood lovers and fans of fried dishes.
Begin by cleaning the shrimp. Make a shallow cut along the back to remove any black residue. Slice the underside of the shrimp's belly to straighten its body, as shown in the photo. Marinate the shrimp in a mixture of lemon juice, salt, pepper, and garlic powder, and leave it for 15 minutes.
DRY BATTER: Combine all the Dry Batter ingredients (see the recipe). WET BATTER: Take 200 grams of the Dry Batter and add 200 ml of water, stir until it thickens. Also, have some breadcrumbs ready.
Start by placing the shrimp into the Dry Batter. Ensure that the tail part does not touch with either the dry or wet batter to maintain its shape when served.
Next, dip the shrimp into the Wet Batter, ensuring it's fully coated. Then, coat it evenly with breadcrumbs.
Heat oil over medium heat and fry the shrimp until they are cooked and turn golden brown.
Serve Ebi Furai as either a snack or a main dish. You can top it with mayonnaise or chili sauce for added flavor.
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