Shrimp Tempura is one of the most popular appetizers in any Japanese restaurant. This recipe uses panko breadcrumbs instead of the traditional wet batter to stay crispy longer. Please note that this specific recipe is only for shrimp and not for vegetables.
Provided by: EasyRecipesCooking.com
Categories: Pescatarian,Date Night,Weeknight Dinners,Kid-Friendly,Easy,Quick,Dairy-Free,Entertaining,Peanut-Free,Tree Nut-Free,Tomato-Free,Stove
Total time: 2100S
|1 cup All-Purpose Flour|
|1 1/2 cup Panko Breadcrumbs|
|as needed Cooking Oil|
|3/4 cup Water|
|1/2 tablespoon Dashi Stock Granules|
|3 tablespoon Soy Sauce|
|2 tablespoon Mirin|
|1/2 teaspoon Granulated Sugar|
|1/2 tablespoon Daikon|
|1 tablespoon Scallion|
- Tempura Sauce: combine Water (3/4 cup), Dashi Stock Granules (1/2 tablespoon), Soy Sauce (3 tablespoon), Mirin (2 tablespoon), Granulated Sugar (1/2 teaspoon) in a small saucepan.
- Prepare the Shrimp (10). Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.
- Heat up enough Cooking Oil (as needed) for deep-frying in a pot.
- Dredge the peeled shrimps in All-Purpose Flour (1 cup) then dip it in Egg (2) then cover it in Panko Breadcrumbs (1 1/2 cup). Do so to all the peeled shrimps.
- Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce, Scallion (1 tablespoon), and Daikon (1/2 tablespoon) on the side.
Calories 73 calories, ProteinContent 5.4 g, FatContent 0.9 g, SodiumContent 216.6 mg, SaturatedFatContent 0.3 g, TransFatContent 0.0 g, CholesterolContent 46.0 mg, CarbohydrateContent 10.3 g, FiberContent 0.4 g, SugarContent 1.2 g, UnsaturatedFatContent 0.4 g
Delicious as an appetizer or alongside a meal. Serve with cocktail sauce, lemon wedges, and tartar sauce.
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 2-3 serving(s)
|1 1/2 lbs shrimp|
|2 tablespoons water|
|1 cup panko breadcrumbs|
|1 cup flour|
|salt and pepper, to taste|
|seasoning salt, to taste|
|oil, for cooking|
- Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
- Season shrimp with salt, pepper, and seasoning salt.
- Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
- Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish.
- Beat the eggs and water together.
- Dip the shrimp in the egg-water mixture.
- Add the shrimp to the flour. Toss to coat.
- Dip again in egg-water mixture.
- Toss shrimp in panko crumbs.
- Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them.
- Drain the fried shrimp cooling racks over paper towels.
- Keep shrimp warm while frying batches of shrimp.
- Serve with lemon wedges, cocktail sauce or tartar sauce.
Calories 916.6, FatContent 14, SaturatedFatContent 3, CholesterolContent 903, SodiumContent 3685.8, CarbohydrateContent 92.1, FiberContent 4.1, SugarContent 3.7, ProteinContent 97.3
Why is it called ebi furai and and not ebi katsu? Because katsu dishes have cutlets. Whether it's pork, chicken, beef or vegetables, katsu requires cutting the main ingredient into a piece with uniform thickness. In cooking ebi furai, the shrimps are shelled and deveined (the tails are left on) but cooked whole. No cutlets. So, it's not katsu.For prepping the shrimps so they don't curl during cooking, see the detailed instructions.
Provided by: EasyRecipesCooking.com
Categories: Appetizer,Main Course
Total time: 15 minutes
Prep time: 10 minutes
Cook time: 5 minutes
|24 whole shrimps ((large ones are best) shelled and deveined)|
|½ cup all-purpose flour|
|1 large egg|
|¾ cup panko (Japanese breadcrumbs) (you may need more)|
|cooking oil (for deep frying)|
- Shell and devein the shrimps. Pat dry with paper towels. Sprinkle lightly with salt and a bit of pepper.
- Place the flour, egg and panko in three separate shallow bowls. Beat the egg.
- Holding the shrimp by the tail, dredge each in flour; shake off the excess. Repeat with the rest of the shrimps.
- Dip the floured shrimps one by one in beaten egg.
- Roll the shrimps one by one in panko to coat every inch of the surface.
- Heat enough cooking oil to reach a depth of at least three inches.
- Cooking in batches of four to six, drop the breaded shrimps in the hot oil and cook until the coating is golden and crisp, about a minute per batch. Scoop out and rest the fried shrimps on a rack.
- Serve the ebi furai with tartar sauce (traditional), sweet chili sauce (not traditional but excellent) or tempura sauce (great choice as well).
How do you make fried shrimp with panko?
Butterfly your shrimp carefully and set aside. Combine the flour, salt, pepper, and panko in a shallow bowl and set aside. Crack the eggs into a bowl and whisk vigorously with a fork or whisk. Set aside. Place the oil into a heavy-bottomed pot or high-sided frying pan, and heat over medium to medium-high heat.
How to cook shrimp tempura in oven?
A healthier alternative to cooking Shrimp Tempura is to bake them in the oven. Preheat the oven to 475 degrees Fahrenheit. After coating the shrimp in the flour, egg and Panko breadcrumbs, place the shrimp on a baking sheet lined with parchment paper. Bake for 10 – 12 minutes or until the crumbs are golden.
Can you cook tempura like a Japanese chef?
Now you can cook Shrimp Tempura like a Japanese chef. Although the shrimp is always the star on the plate, itʻs not the shrimp that makes the tempura so mouth-watering. The secret ingredient to the best tempura batter is a Japanese breadcrumb called Panko.
How do you make tempura sauce?
Instructions 1 Tempura Sauce: combine water, dashi stock granules, soy sauce, mirin and sugar in a small saucepan. 2 Bring to a boil, then allow the sauce to simmer for 2 minutes. … 3 Prepare the shrimp: Make 4 – 5 vertical incisions across the belly of the shrimp. … 4 Heat up cooking oil in a wok or pan over medium-high heat. More items…