Japanese Shrimp & Fish Tempura – a delicious recipe with flour, eggs, water, salt, jumbo shrimp, white meat. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
add the salt to the flour & sift the flour so ir is soft & fluffy
2
in a large bowl scramble the eggs & add the ice cold water
3
slowly add in the flour while wisking ....if batter is to thin add more sifted flour...should be the consistency of pancake batter
4
the shrimp should be deshelled & cleaned leaving the tail on
5
the fish fillets should be cut into four squares
6
in large pot or deep fryer....oil of your choice shoul be heated to 350 degrees
7
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
8
plate & serve
514
kcal
Calories
6
g
Fat
46
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cup flour, 2 eggs, 1 cup ice cold water, 1 tbsp salt, and more.
Yes, Japanese Shrimp & Fish Tempura falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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