#tempurashrimp

[owl-ati]

Assorted Tempuras

[wr700]

tempura shrimp!!

[lisavelcin]

We ate very well in Busan yesterday 🤤

[christabodhi]

Miso happy 😆 Ocean loves me! 💙 #miso #misosoup #dragoneyeroll #rainbowroll #tempurashrimp #drpepper (at Mt. Fuji Japanese Cuisine) https://www.instagram.com/p/Bwk2BLjHghk/?utm_source=ig_tumblr_share&igshid=tl0qc1g87rkp

[preppybythegraceofgod]

blackpool fc senior seasider's walking football

[kanoii-chi]

When you mix the crispy texture of tempura-battered shrimp with the savory taste of sushi rice, you get a delicious mix of tastes and textures.

Ingredients: 6 large shrimp, peeled and deveined. 1 cup sushi rice. 2 nori seaweed sheets. 1/4 cup tempura batter mix. 1/2 cup cold water. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 teaspoon sugar. Vegetable oil for frying. Salt to taste. Soy sauce, pickled ginger, and wasabi for serving.

Instructions: Follow the directions on the package to cook the sushi rice, then let it cool. Mix the tempura batter mix with cold water until the batter is smooth. In a deep fryer or large pot, heat the vegetable oil to 350F 180C. Each shrimp should be dipped in the tempura batter and then put into the hot oil over low heat. About two to three minutes, or until golden brown and crispy. Take it off and let it dry on paper towels. Soy sauce, rice vinegar, and sugar should be mixed together in a small bowl until the sugar is gone. Put away. On a bamboo sushi mat, put a sheet of nori. Wet your hands and evenly spread half of the sushi rice over the nori, leaving a 1-inch border at the top. Line up three shrimp down the middle of the rice. Use the bamboo mat to roll the sushi up tightly, and use a little water to seal the edge. Do it again with the rest of the shrimp, rice, and nori. Use a sharp knife to cut each sushi roll into six pieces. Serve sushi with shrimp and pickled ginger with soy sauce and wasabi.

Prep Time: 30 minutes

Cook Time: 15 minutes

Sourav Mukherjee

[bonnielovesdamon]

This simple yet flavorful soup combines the comfort of udon noodles with crispy tempura shrimp and vegetables in a savory broth.

Ingredients: 4 cups dashi broth. 2 tbsp soy sauce. 1 tbsp mirin. 1 tsp sugar. 200g udon noodles. 8 large shrimp, peeled and deveined. 1 cup tempura batter mix. Assorted vegetables for tempura e.g., bell peppers, sweet potatoes, broccoli. 2 green onions, thinly sliced. 1 tbsp sesame oil. Salt and pepper to taste.

Instructions: In a pot, bring dashi broth to a simmer over medium heat. Stir in soy sauce, mirin, and sugar. Let it simmer for 5 minutes. Meanwhile, cook udon noodles according to package instructions. Drain and set aside. Prepare the tempura batter according to package instructions. Dip shrimp and assorted vegetables into the tempura batter, then fry in hot oil until golden brown and crispy. Drain on paper towels. Add cooked udon noodles to the simmering broth. Divide the noodles and soup into bowls. Top with tempura shrimp, vegetables, and sliced green onions. Drizzle with sesame oil and season with salt and pepper to taste. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Dorval Pine Beach Scouts

[wamoura]

A traditional Japanese dish called shrimp tempura is fried shrimp that is served with a tasty sauce to dip them in. It's a great starter or main dish for people who like seafood.

Ingredients: 12 large shrimp, peeled and deveined. 1 cup cornstarch. 1 cup all-purpose flour. 1 teaspoon baking powder. 1 teaspoon salt. 1 cup ice water. Oil for frying. Soy sauce. Rice vinegar. Mirin. Grated ginger. Sliced green onions. Sesame seeds.

Instructions: In a bowl, combine cornstarch, flour, baking powder, and salt. Gradually add ice water and mix until smooth. Heat oil in a deep fryer or large pot to 375F 190C. Dip shrimp in the batter, then carefully place them in the hot oil. Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove shrimp from oil and drain on paper towels. In a small bowl, mix soy sauce, rice vinegar, mirin, grated ginger, and sliced green onions to make the dipping sauce. Sprinkle sesame seeds over the shrimp. Serve the shrimp tempura hot with the dipping sauce on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

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