Shrimp Tempura

Excellent prawn tails, fried in a fluffy batter, will bring the authentic Japanese cuisine to your home along with various sauces.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 20 pieces Fish, shrimp

  • pieces Oil, plant, sunflower

dough

  • 4 spoon Koruzni škrob

  • 1 pinch Salt, table

  • 3 pieces Egg, egg white, fresh

sauce

  • 100 ml Soup base, chicken, cube

  • 4 spoon Soy sauce, shoyu

  • 1 spoon chili sauce

  • 2 spoons Alcohol, Dessert wine

  • 1 spoon Spices, ginger, ground

Steps

  1. Wash the tiger prawns. Separate the tails from the body and peel the tails from the shell. Pour the broth base, soy sauce, chili sauce, sherry, and ginger into the prawns. Mix all the ingredients well and bring to a boil. Cook them over moderate heat for another five minutes, so the sauce thickens slightly. Then remove the sauce from the heat and pour it into a serving dish.

  2. In a bowl, place three egg whites and four tablespoons of cold water and beat them well into a light foam. In another bowl, mix cornstarch and salt together. First, coat the prawns in the starch mixture, then dip them into the light foam.

  3. Heat oil in a wok and fry the prawns for four minutes until golden brown. Drain them on paper towels. Serve the prawns warm with the sauce.

Nutrition Information (Per 100g)

  • Calories: 90.77 kcal
  • Fat: 0.61 g
    • Saturated Fat: 0 g
  • Carbohydrates: 7.51 g
    • Sugars: 0.31 g
  • Protein: 9.81 g
  • Fiber: 0.31 g

Advice

In tempura, you can also fry any vegetables or other types of shellfish. For a more pronounced flavor of the sauce, replace ground ginger with freshly grated. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut fat or good oil. The frying fat is hot enough if small bubbles form around a wooden spoon handle.