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Learn how to make

Ebi Tempura

A delicious recipe using:
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🌿 Ingredients

  • 1kl. Peeled White Shrimp Cleaned but Leave the Tail
  • 500g Showa Flour
  • 200g Cornstarch
  • 6pcs. Egg Yolk
  • 100g Grated White Radish
  • 30g Hondashi
  • 1cup Mirin
  • 1cup Kikkoman Soy Sauce
  • 500g Cube Ice
  • 1ltr. BAGUIO PREMIUM PALM OIL
  • 3pcs. Eggplant
  • 200g Okra (Lady Finger)
  • 200g Pumpkin
  • 1cup Cold Water
  • 100g Grated Ginger
  • 1tbsp. Sugar

‍

📋 Procedure

🥣 Tempura Sauce

  1. In a sauce pan, combine 1/2 cup water, mirin, Kikkoman and hondashi.
  2. Allow to boil in 2 minutes.
  3. Add ginger, radish sugar and set aside

🥣 Tempura Batter

  1. In a bowl, mix egg yolk, water and show a flouruntil fluffy.

🍳 Frying

  1. Dredge the shrimp, in cornstarch.
  2. Heat 1 liter BAGUIO PREMIUM PALM OIL ina pot
  3. Add Ice to Tempura Batter
  4. Dip shrimp, eggplant, okra and pumpkin to tempura batter then deep fry until crispy.
  5. Arrange in a platter and serve with Tempura Sauce.

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