One of the Japanese specialties I love... Shrimp Tempura!
Last weekend I went window shopping and ended up on a book store. I like to read novels... I wish I have more free time for that. I checked the recipe section and found two great recipe books for very affordable prices. It is best to invest in cookbooks (at least for me because I like to cook and experiment) rather than novels. So I bought those and went home.
I shared the excitement about my new cookbook with my friends in Facebook by writing something on my wall. And one of my dear friends commented and reminded me of my blog. She said “All the best Lerrie! Keep updating ur site.. I'm a huge fan! =)”. I felt so glad that finally (FINALLY!!!) someone acknowledges my blog and is really looking forward to my next recipe. I got inspired and prepared my next post right away.
Of course, she is not the first who has done that. I would like to take this opportunity to thank all of my friends that really appreciate and love my every post and recipe… for all your comments, private messages. I am not really fond of mentioning names but you know who you are. ^_^ (More hugs and thanks!) You all make my heart pounding!
Well, back to business, the recipe I am sharing right now is not on the cookbook I bought.. hehehe.. yeah!! Tricky, right?! I had the ingredients for this recipe weeks ago… I just didn’t have time to do it. Now, here is my chance to finally do it.
Tempura is made by deep-frying vegetables, seafood, meat or other foods in a light batter. What makes it unique is that it uses tempura batter and the Japanese bread crumbs. People usually serve it with soy sauce but I tried doing it with mayonnaise and catsup dip and it tasted great!
Let’s all enjoy Shrimp Tempura this weekend! Yum! Yum!
Ingredients:
Large raw shrimps, shelled, leaving tails on
Tempura batter mix, powdered
1 egg
Japanese bread crumbs
Dip
2 tbsp. Mayonnaise
1 tsp. Catsup
Instructions:
1. 1. Clean the shrimp by removing the head and the shell. Leave the tail on. Drain and dry using paper towel.
2. 2. Prepare the deep frying pan. Heat the oil to 340 F. (To check the temperature of the oil; drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.)
3. 3. Prepare the tempura batter mix (powdered), beaten egg and Japanese bread crumbs each in a separate bowl.
4. 4. Roll the shrimp in the tempura batter mix.
5. 5. Dip into the beaten egg.
6. 6. Roll generously in Japanese bread crumbs
7. 7. Deep fry in the heated oil until golden brown.
8. 8. Mix the mayonnaise and catsup and put on the saucer.
8. 9. Serve with mayonnaise and catsup dip on the side.
