Shrimp Tempura

Nutrition values are AI-estimated based on ingredients.

• 10-12 large-sized prawns, peeled with tails on and deveined
• Approximately 1 cup white flour (from two different small bowls, implying different types like all-purpose flour and rice flour/cornstarch)
• A small pinch of ground spices (possibly cumin or a mixed seasoning powder)
• 1 whole egg
• Cold water, quantity adjusted to achieve desired batter consistency
• A small amount of white flour/cornstarch for dusting
• Sufficient oil for deep frying
• Peri Peri or Togarashi, for garnish and flavor
• Sliced green onions, for garnish
• Dark, savory dipping sauce (likely soy-based with chili oil or flakes and possibly green onions)
• Japanese mayonnaise, suggested as an accompaniment

1. 1Combine several types of white flour and a small amount of seasoning in a clear glass bowl.
2. 2Crack one egg into the mixture, then add cold water (or aerated/soda water) and whisk thoroughly until a smooth, thick batter is formed.
3. 3Pour a portion of the thick batter into a separate small bowl, add more water to it, and whisk to create a much thinner batter.
4. 4Lay the raw, peeled prawns flat on a wooden cutting board, make several shallow cuts along the inner curve of each prawn's belly, and gently press and flatten them.
5. 5Lightly season the flattened prawns.
6. 6Dust each prawn in a small bowl of white flour/cornstarch, ensuring it is evenly coated.
7. 7Dip each dusted prawn into the thick batter, ensuring it is fully coated.
8. 8Heat cooking oil in a pan over medium heat until it is medium hot.
9. 9Carefully place the battered prawns into the hot oil.
10. 10While the prawns are frying, use a spoon to drizzle the thin batter over the prawns in the oil to create extra crispy flakes.
11. 11Fry until the prawns are golden brown and crispy.
12. 12Remove the fried prawns from the oil using a slotted spoon and drain any excess oil.
13. 13Arrange the fried prawns on a plate, garnish with chopped green onions, and generously sprinkle with red Peri Peri or Togarashi powder.
14. 14Serve with the dark dipping sauce and optionally, Japanese mayonnaise.

These instructions are our analysis of the original video. Watch on YouTube →