Shrimp Tempura

Shrimp tempura is from Japanese cuisine and i was lucky enough to try in one of Japanese restaurants in abroad. It just tastes good with the sauce. However for a person from India who has a liking for spices and flavors, i would say it will be bland in taste. So i'm here today to share an Indian version of Shrimp tempura.

Hope you like it and give it a try at your home.

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Ingredients:

300 gms of shrimp, cleaned and deveined
salt to taste
1/2 cup all purpose flour/maida

1 tsp black pepper powder

1 tsp garam masala powder

1/2 tsp red chilli powder

1 egg

1/4 cup of water

vegetable oil for frying.(shallow fry)

1 tbsp corn starch

1/4 tsp turmeric powder

ketchup for serving

How to make shrimp tempura:

Clean the prawns by removing head part and shell, just leaving the last section of the tail as is. Add turmeric powder and let it sit for an hour or so.

Note: while cleaning, make sure remove the black colored vein from the back of the shrimp.

In a bowl, crack open an egg. Add water.

Whisk together well.

Add salt.

Add pepper powder.

Add red chilli powder and garam masala powder. You can also replace with tikka masala powder.

Add flour.

Mix well until combined.

Heat oil in a pan. Oil should be less enough such that the shirmp does not get immersed in the oil completely.

To flatten the shrimp, make two/three slits at the stomach part of the shrimp.

Now, it becomes flat and the tempura stays like that instead of a circle shape.

Place shrimp onto corn starch.

Then dip in batter.

Once the oil is hot enough, add shrimp dipped in batter immediately.

Cook for two minutes till done.

Temperature should be uniform - medium high. Remove from heat once cooked well on both sides ( a minute for each side).

Voila! yummiest shrimp tempura in our Indian version is ready.

Serve it with a mint-yogurt dip or ketchup or mayo or simple soy sauce.

Tempura serves as a very good snack for kids as well.

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