One of my preferred cooking styles is Japanese food. I could eat Japanese sustenances throughout each and every day and not become weary of it. That is exactly how I adore that sort of sustenance.
My dad in-law was a culinary specialist for a 5-star inn in Dubai. He is resigned now, however his blade abilities stay unparalleled. In spite of the fact that he is resigned, despite everything he cooks, that is, he cooks for our family.
The Shrimp Tempura is crispy to the point that everything can be eaten fine and dandy. I'm cautioning you that you may finish up eating even the tail due to how crunchy each and every piece of the tempura is.
- 1/2 lb large shrimp, peeled and deveined
- 2 quarts vegetable oil for deep frying
- 2 1/4 cup all purpose flour
- 1/3 cup ice water
- 1/4 cup cornstarch
- 1 large egg
- 1/4 tsp salt
- 1/4 tsp white sugar
- 1/2 tsp baking powder
- 5 ice cubes
- Equipment/Tools:
- Frying Pan (for cooking)
- Bowl (for mixing ingredients)
Instructions:
- Heat oil in deep-fryer to 375 degrees F.
- In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
- In a separate bowl, pour the remaining all-purpose flour.
- Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.
- Remove tempura from oil and drain on paper towels. Serve as hot and crispy.
Read more our recipe Cocoa Almond Protein Smoothie #healthyfood #dietketo
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