Tempura

1. 1

   Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.

2. 2

   Lightly press the back of shrimps by fingers.Using a knife, remove the dirt from the tails of shrimps.

3. 3

   Dry shrimps on paper towels.Mix eggs and ice water in a bowl. Add flour in the egg mixture.Lightly mix the batter.Flour shrimps before frying.

4. 4

   Heat vegetable oil to 340F degree in a deep pan. To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree.

5. 5

   Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp.

6. 6

   Serve tempura shrimp right away with tempura dipping sauce or salt. Tempura is best served hot.

No additional tips available.