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Shrimp Tempura

Year

2004

Author

Maite Montes

Oriental cooking

Served

Hot

Course

Entrée

INGREDIENTS
 

100g white flour

1 egg and 1 egg yolk

200 ml water

salt, vegetable oil

12 shrimps

1/2 l vegetable oil enough to deep fat fry

METHOD

Prepare a batter with the flour , the egg, the water and the salt.
Peel the shrimps leaving the tail attached.
Heat the oil in the wok or pan.
Dip the shrimps in the batter and place them in the hot oil immediately, until golden brown.
Place on paper towels to absorb the oil before serving.

 
 
 
 
 
 
 
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GO

"Happy and

successful cooking

doesn't rely only on

know-how, it comes

from the heart,

makes great demands

on the palate and

needs enthusiasm and

a deep love of food to

bring it to life"

 

 

Georges Blanc

Ma Cuisine des

Saisons

 

 

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© 2003. The kitchen of Maite Montes