Perfectly cooked, lightly battered, succulent shrimp tempura is a sight to behold. The delicious taste of crispy batter with a clean finish and the subtle, sweet and delicate taste of shrimp, served with a mirin and soy sauce dip. Chef Denise Highfield shows you how in this video.
|Vegetable oil||1 Cup (16 tbs)|
|Sesame oil||3 Drop|
|Plain flour||14 Ounce|
|Cold water||23 1/2 Fluid Ounce|
|Peeled shrimps||12 Large|
In a wok or large saucepan, heat some vegetable oil. Heat and add a few drops of sesame seed oil.
To a bowl, add 400g plain flour, 2 egg yolks and 700mll very cold water. Mix together well. Add 12 large raw peeled prawns into the batter. Mix until each the prawns is well covered.
Take the prawns out of the batter using your fingers and carefully lay into the hot oil. After 1-2 minutes, check to see if the batter is crispy and the prawns are cooked. If they are, remove.
Serve with a mirin and soy sauce dip.
Serving size Complete recipe
Calories 3936Calories from Fat 2130
% Daily Value*
Total Fat 241 g370.8%
Saturated Fat 34 g170%
Trans Fat 0 g
Sodium 660 mg27.5%
Total Carbohydrates 323 g107.7%
Dietary Fiber 9 g36%
Protein 113 g226%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet