Ebi (shrimp) tempura
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Filed under Fish & seafood; My recipes; Asian, Japanese, mirin, rice wine, wine
Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps in batter, I cooked my ebi tempura by dredging the shrimps in flour, coating them with egg and rolling them in panko before frying.
If you prefer the batter-coated version, see my camaron rebosado recipe. If you like your tempura to be extra crisp and if you want them to stay crisp a little longer than their battered brethren, try this recipe.
Serves 4.
12 to 15 large shrimps (or prawns), heads removed, shelled (and slit in half vertically, if you like, to yield more)
salt
1/2 c. of flour
1 egg, beaten
1 c. of panko (Japanese bread crumbs)
3 to 4 c. of vegetable oil for deep-frying
For the tentsuyu (tempura dipping sauce):
1/2 c. of dashi stock (powdered dashi dissolved in water)
1/8 c. of mirin
1/8 c. of light soy sauce
1 tsp. of sugar
1 tsp. of grated ginger (optional but recommended)
Click the thumbnails for the illustrated guide or scroll below for the all-text version of the ebi tempura recipe.
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To make the tentsuyu: Heat the mirin in a pan. Add the soy sauce and dashi and heat to boiling. Turn off the heat, stir in the sugar and ginger. Leave to steep while you cook your tempura.
Dab the shrimps with paper towels and sprinkle with a little salt.
Prepare your coating ingredients like an assembly line — trust me, it makes everything easier. So have you flour, beaten egg and panko in separate bowls and line them on your working area.
Before you start coating your shrimps, start heating the cooking oil.
Holding each shrimp by the tail, dredge in flour and shake off the excess. Still holding the floured shrimp by the tail, roll it in the beaten egg. Roll the shrimp in panko and make sure that every inch of the surface is coated. Repeat the same procedure for all the shrimps. Line the prepared shrimps on a plate. It is best to finish the coating part before you start frying.
Test the oil by dropping one shrimp. If the shrimp sinks, the oil isn’t hot enough. If it browns too fast, the oil is too hot. Ideally, the shrimps should brown and cook in about 30 seconds.
Fry the shrimps in batches of six to eight to make sure that the temperature of the oil is retained. As soon as the shrimps brown, scoop them out and place in a strainer to remove any excess oil.
Fry the next batch of shrimps and drain. Repeat until all the shrimps are cooked.
Serve the tempura at once with tentsuyu, the traditional dipping sauce for tempura, on the side.
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I think I see frozen shrimp like that in the supermarket. Where do you buy Dashi powder?
Landmark at the Trinoma.
looks promising, sure my lazy hubby and son will love this! they just hate shrinps with shell..:( thanks for sharing!
It is delicious but I think, this is already called “furai” if cooked with bread crumbs. It cannot be called tempura. Tempura is cooked with the batter.
That is the general rule, yes. But “cannot” is something I don’t apply to cooking.
made this for our lunch today! and the result was just amazing! though we just had the garlic-mayo dip sauce with a dash of paprika. hubby and kiddo ordered for more next time! hehehe.. wonderful sharing! thanks a bunch, teacher!
They don’t get soggy fast, no? Love panko.
Hi Ms. Connie. I’m an avid reader of your website. I tried this recipe last night paired with tuyo pasta. Very yummy, though I didnt like it with the tempura sauce. I think it’s better with mayo or a sweet sauce same as the ones in the restaurants paired with ebi furai. i love love love your work Ms. Connie!=)
Don’t you find mayo or sweet sauce too overpowering that it hides the natural flavor of shrimp? I do.
Hi Connie, just cooked this for supper with mango royale as dessert. My boys loved them! Thanks for unselfishly sharing your recipes with us … God bless!