Simple Way to Make Homemade Japanese Shrimp & Fish Tempura
Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, How to Prepare Favorite Japanese Shrimp & Fish Tempura. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Shrimp & Fish Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Shrimp & Fish Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Shrimp & Fish Tempura is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Shrimp & Fish Tempura estimated approx 30 mins.
To begin with this particular recipe, we have to prepare a few components. You can cook Japanese Shrimp & Fish Tempura using 6 ingredients and 8 steps. Here is how you cook it.
This Japanese dish is a light crunch & tasty batter that is often served with vegetables fried in the same batter...very popular dish served in Japanese restaurants
Ingredients and spices that need to be Prepare to make Japanese Shrimp & Fish Tempura:
- 2 cup flour
- 2 eggs
- 1 cup ice cold water
- 1 tbsp salt
- 2 lb jumbo shrimp
- 4 fillets of white meat fish
Steps to make Japanese Shrimp & Fish Tempura
- add the salt to the flour & sift the flour so ir is soft & fluffy
- in a large bowl scramble the eggs & add the ice cold water
- slowly add in the flour while wisking ....if batter is to thin add more sifted flour...should be the consistency of pancake batter
- the shrimp should be deshelled & cleaned leaving the tail on
- the fish fillets should be cut into four squares
- in large pot or deep fryer....oil of your choice shoul be heated to 350ยบ
- dip shrimp & fish in batter ...let some excess batter drip off & gently drop in oil..shrimp should only take a minute or two....fish should take 4-6 minutes or more depending on thickness of fillet.....scoop out & strain
- plate & serve
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