Shrimp Tempura | Recipe Cart
Does your shrimp curl up almost immediately after hitting the hot oil? How do restaurants manage to keep the shrimp so straight? Here’s a step-by-step guide on
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Cooking tools:
- Saucepan
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Paper towel
- Serving platter
Ingredients
- 3/4 cup water
- 1/2 tablespoon dashi stock granules
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1/2 teaspoon sugar
- 1/2 tablespoon grated daikon radish
- 1 tablespoon chopped scallions
- 10 shrimp (extra large or jumbo, peeled and deveined, tail on)
- 1 cup all purpose flour
- 1 1/2 cups Panko breadcrumbs
- 2 eggs (lightly beaten)
- cooking oil for deep-frying
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