Shrimp Tempura

Name: Shrimp Tempura
Prep time: 40 min
Yield: 4
Cuisine: Japonesa
Ingredients: 500 grams large shrimp; 3/4 cups water; 1 cup flour; 1 tablespoon baking powder; 1/4 tablespoons salt; 1/4 cups chicken broth; 4 tablespoons soy sauce; 2 tablespoons water; 1 tablespoon rice vinegar; 2 tablespoons sugar; 1 tablespoon fresh ginger, chopped; 1/2 cups vegetable oil

Lorenza Ávila

Tempura is the Japanese quick frying technique. This delicious recipe is for shrimp tempura. Serve with a rich soy sauce.

Reviewed by Editorial Team of Kiwilimón

Published: 12-01-2010

Preparation

40 mins

Medium

First, prepare the shrimp. Remove the skin but leave the tails. With a knife, make a slight opening in the outer curve of the shrimp. Open the shrimp and remove the black vein. Rinse in cold water. In a pot, heat the vegetable oil. Meanwhile, in a small pot, combine the chicken broth, soy sauce, 2 tablespoons of water, vinegar, sugar, and ginger, and cook until it boils. Boil for 2 minutes. Strain the sauce and save it to use as a dipping sauce for the shrimp. In a deep bowl, mix the cold water with the flour, baking powder, and salt. Mix well with a fork. Dip each shrimp in the flour mixture and fry in the oil until lightly golden (about 2 minutes). With a spoon, remove the shrimp from the oil and dry with paper towels, repeating for all the shrimp.