Shrimp Tempura closeupserved with (Jufran) sweet chili sauce

I made this some weeks ago at the urging of my mother to attempt something new to serve during our barrio fiesta. But though it came out quite decent, we never did make it for the celebration since it seemed too much work. Or maybe that was just me working too slowly for the fiesta rush. Haha. But then again I am not a domestic person in the first place, so whipping up something edible–and I daresay delicious–is quite an achievement so all was not lost.

Anywho, here is my simple recipe cobbled together from different sources (cooking websites, blogs and a real honest-to-goodness cook) and experimented with in our humble kitchen. I am but a newbie in the kitchen so please bear with my ineptitude in the right culinary terms. Oh, and one word of caution though: I do not measure my ingredients. Don’t say you haven’t been warned. πŸ˜‰Β Here goes:

Ingredients:

  • shrimp
  • flour seasoned with salt and pepper, or chicken breading
  • beaten raw egg
  • panko (Japanese bread crumbs)
  • cooking oil

Procedure:

  1. Steam the shrimp just until it turns orange, then remove from heat and let cool.
  2. Remove the heads and shells of the shrimps but leave the tail on.
  3. Get a shrimp and very lightly dust it with the flour or breading.
  4. Holding the shrimp by the tail, dip it into the egg making sure that the whole body is evenly coated.
  5. Dredge the shrimp into the panko, once again making sure that it is well-coated.
  6. Repeat steps 3-5 to the remaining shrimps.
  7. Deep-fry the shrimps for a few seconds just until they turn golden brown.
  8. Serve with your choice of dip.

There. Sounds easy, but it’s actually quite messy work (well, for me at least). Nevertheless, the result is very much worth the effort. Happy eating! β™₯

8 thoughts on “Recipe: Shrimp Tempura a la Nathalie

  1. Hi, Nathalie! That looks yummy!!!

    I haven’t done tempura cooking before. I’ll try this one. I bought last weekend a bottle of Thai-made sweet and sour sauce.

    1. Thanks Mudraka! πŸ˜€ This is my first time cooking tempura, thankfully it came out okay. πŸ˜‰ I’m sure it would work out great with that Thai-made sweet and sour sauce.

  2. congrats on your first recipe. It looks delish but the prep takes twice as long as I thought it would (because the shrimps have to be cooked twice). I’m sure they were all gone with a blink of an eye. Kasi, I love shrimps and I can finish a whole lot of them in a matter of minutes. πŸ™‚

    1. You’re right, the prep takes sooo much longer than the actual cooking which just takes a few moments. πŸ˜› Actually, you can not pre-cook the shrimps beforehand but my mother advised me to anyway since removing the shells off the uncooked shrimps would take longer. But yeah, all the effort is all worth it when I saw the empty plates after eating. I love shrimps too, and snagged a few pieces before they were all gone. πŸ˜‰

  3. Wow, that looks yummy sis! Never tried cooking this at home pa until now. Kaya eto ang madalas kong inoorder at a restaurant if it’s in the menu. And you’re right, nakakapagod magluto tuwing fiesta… lahat ng kilos mabilisan. Hehe!

    1. Thanks Rose! I usually order this too sa Tokyo Tokyo. πŸ™‚

      Mabilisan talaga pagluluto kapag fiesta. At maramihan pa! πŸ˜€ Kaya sa bagal ko kumilos, sa pamimigay na lang ng mga pinggan sa mga bisita ako kapag fiesta. Haha.

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