TEMPURA
How to Make
- Remove the prawn shell and make a chevron on the prawn's stomach a little.
- Mix tempura flour with cold water together.
- Prepare shrimp tempura dipping sauce by mixing 3 times of broth with water in a ratio (of 1:2).
- 4. Set a pan, and add enough oil to cover the shrimp when frying. By heating it at 170-180 degrees Celsius (frying by dropping the flour into it and the flour floats up)
- 5. Coat the shrimp with the mixed flour and fry in oil. Wait until cooked and ready to eat with dipping sauce and grated radish.
Material
1 serve
Shrimp
4 shirmp
Grated radish
as you like
Cold-water
200 g
Vegetable oil
a little
Water for mixing soup
100 g
Tsuyu No Moto (Yamamori brand)
50 ml
Tempura Pre-mix Powder (Yamamori brand)
100 g
How to Make
- Remove the prawn shell and make a chevron on the prawn's stomach a little.
- Mix tempura flour with cold water together.
- Prepare shrimp tempura dipping sauce by mixing 3 times of broth with water in a ratio (of 1:2).
- 4. Set a pan, and add enough oil to cover the shrimp when frying. By heating it at 170-180 degrees Celsius (frying by dropping the flour into it and the flour floats up)
- 5. Coat the shrimp with the mixed flour and fry in oil. Wait until cooked and ready to eat with dipping sauce and grated radish.
Product Used
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