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12 large shrimp
1 free-range egg
100g of flour
110ml of ice (cold) water
50ml Japanese soy sauce
50ml water
15ml sherry
15g fresh ginger
5ml of sunflower oil
1/2 a teaspoon of sugar
Fish or vegetables fried in a jacket of batter is called Tempura in Japanese cuisine. Not such a thick coat as our appelbeignet, for example, because the Japanese cuisine is all delicately prepared. With our Western tastes it's sometimes difficult to understand. Even so, Japanese cuisine is all the rage now in the West. Japanese cuisine outside of Japan is almost always adapted to Western tastes. This does not mean that the merger between East and West does not produce many goodies! Tempura is such an example.
How to make tempura
Peel and grate the ginger
Add the sugar.
Add sherry, water, soy and oil.
Cut cucumber into matches.
The flavours of the sauce must blend so put the sauce and the cucumber aside until everything is ready.
Fill the pan with sunflower oil and heat the oil to 190°c.
Strip the skin of the shrimp but keep the tails.
Rinse the shrimp and drain them on paper towels.
Break the egg into a bowl and beat it with a whisk.
Add the ice cold water.
Whisk the water quickly into the egg.
Sift the flour with it.
Stir the batter quickly smooth.
Dip the shrimp into the batter.
Tap off excess batter.
Slide the shrimp into the hot oil.
Bake the sprimp in 3 minutes nice and pink.
Let them drain on paper towels.
Sieve the sauce into a small bowl.
The soy dip has a combined sweet and bitter flavour.
Tastes good with the salt of the shrimp and the fresh cucumber.