Tempura shrimp

2 servings
20 min

How to make tempura prawns at home? Prepare all the products. Shrimp can be used for this dish, any, but more convenient, of course, large, for example, royal or tiger shrimp. Flour is used tempura. If such a product is difficult to purchase, you can make it yourself from a mixture of wheat, rice, corn flour, starch (1 parts of each component) and sea salt to taste. Rinse thoroughly and dry the shrimp.

If the shrimp is unpeeled, then it is necessary to remove the head, tail and remove the carapace. It is more convenient to do this if you hold frozen shrimp a little in warm water.

Drive a chicken egg into a bowl, add water, salt, black ground pepper to taste.

You can pour in a few drops of soy sauce for a special flavor. Whisk the ingredients together until combined uniformly. In small portions, pour the tempura flour into a bowl of liquid, simultaneously with the second hand using a whisk to mix the mixture so that no lumps form. The mixture should become in consistency like liquid sour cream. Flour may need a little more or a little less than the specified amount.

Pour the vegetable oil into a pan with a thick bottom and high walls and heat it well. Dip the shrimp in batter. If the shrimp is large, then they can be put on wooden skewers and dipped in batter one at a time. I have small shrimp, so I put them in batter in batches, and put them in boiling oil with a fork.

Leave the shrimp in the oil in the pan for just a few minutes until the crust is golden. The main thing is not to overexpose them on fire. With a slotted spoon, remove the prawns from the pan and place them first on a paper towel to soak the extra oil into the paper. Transfer the shrimp to a serving dish and serve with any sauce to taste. Enjoy your meal!