One of the great variations of shrimp batter is Asian tempura. I'll tell you how to do everything right so that it turns out no worse than in your favorite Japanese restaurant. Tempura does not score at all, but on the contrary – emphasizes the delicate taste of seafood.
Ingredients
- Shrimp (Argentine) – 7 pieces
- Flour - 1 art.l.
- Chicken eggs - 1 piece
- Milk - 25 ml
- Breadcrumbs (tempura) – 25 g
- Spices and seasonings - 0.5 tsp.
Step-by-step cooking recipe
Whisk the egg, milk and spices.
Peel the shrimp and roll in flour.
Dip each one in an egg and then in tempura flakes.
Deep-fry the shrimp for a couple of minutes until golden and place on paper napkins.
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