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Recipe of Shrimp Tempura
Recipe

Shrimp Tempura

20 mins
20 mins
Half
141
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Typical food of the bars of Japan, this delight will make even more fun to watch a game with friends and family. Enjoy this delicious tempura of shrimp and vegetables.
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Ingredients

6 portions
  • 500 grams big shrimp, without head
  • 1 cup pumpkin, cut into slices
  • 1 cup sweet potato, cut into slices
  • 1 cup potato, cut into slices
  • 3 cups flour
  • 3 eggs
  • 1/2 cups Water, cool
  • 1/2 cans mineral water
  • 1/2 tablespoons ginger
  • soy
  • sakes
  • soybean oils, to fry
  • 2 chives, chopped

Preparation

Prepare the shrimp by washing them thoroughly, removing the skin and removing the intestines with a knife.
Place a half cup of flour in a deep bowl.
In another bowl beat 1 egg and add enough cold water to make 1 cup, add 3/4 cup of flour and mix a little with a fork. Add 2 tablespoons of mineral water and mix a little more.
Heat the oil in a deep pan and place a plate with some paper towels next to the pan.
Pass each shrimp or vegetable first through the flour and then through the egg mixture. Place in the oil to fry and fry until lightly browned, about 2-4 minutes. You can fry 4-6 pieces each time.
Remove from oil and place on paper towels to remove excess oil.
Go making more dough based on how you use it and fry all the vegetables and shrimp.
Mix in a deep bowl soy, sake, ginger and chopped chives.
Serve the tempura on a platter and accompany the sauce.

PRESENTATION

Accompany with soy sauce.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (3)
Francisco Lopez
10/04/2019 22:19:39
Falta la receta de la salsa de la temperatura
Anonymous
08/12/2014 16:27:19
Exacto Rebeca, son 500 gramos una disculpa ya realizamos la corrección. No es necesario que blanquees todas las verduras, excepto si no te gustan tan crocantes o quieres bajarle la intensidad al sabor como el brócoli o la cebolla. Saludos 
Anonymous
12/11/2014 15:45:32
HUMMMM Me imagino que no son 500 camarones sino 500 gramos... ahora las verdura van en crudo, ¿se tienen que blanquear primero o qué?

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