There are a few dishes I want to be good at by the end of 2026 and one of them is tempura.
Technique needs work but the batter is delicious – light but crispy. I ate it with cold soba.
Does anyone know how to prevent the shrimp from shriveling up when frying? I already cut little slits on the top and bottom of the shrimp and straightened it out but it still shriveled.
by throwaway-16378
10 Comments
I think you could skewer the shrimp and it won’t curl
You need to batter tempura 3 or 4 times before frying.
Can I come over?
What you do with the prawns is to make small cut on the underside, so when they cook they don’t curl up. Also, sprinkle some of the batter on top of the prawns as they fry, that way you have a bunch of crunchy stuff and won’t look as bare.
Overall, it looks great, keep up the good fight, soldier.
Looks amazing. Can you share the recipe you used?
Looks bomb. I love tempura *anything*
Press the shrimp to keep them straight and make them longer. Like in this video but you do not need to cut slits. I cooked shrimp tempura for years in a sushi restaurant.
https://youtube.com/shorts/YU_a9Mm1FTc?si=7BzZOgFM9bgMbCY-
looks pro
yum
What are the noodles my friend?