Ebi Tempura | How to make Ebi Tempura

By Sanjula Thangkhiew  |  23rd Jul 2015  |  
5 from 1 review Rate It!
  • Ebi Tempura, How to make Ebi Tempura
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About Ebi Tempura Recipe

It is one of the most popular type of Japanese food enjoyed around the globe.

Ebi Tempura is a popular aromatic and delicious dish. You can try making this amazing Ebi Tempura in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Ebi Tempura by Sanjula Thangkhiew has detailed steps with pictures so you can easily learn how to cook Ebi Tempura at home without any difficulty. Ebi Tempura is enjoyed by everyone and can be served on special occasions. The flavours of the Ebi Tempura would satiate your taste buds. You must try making Ebi Tempura this weekend. Share your Ebi Tempura cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sanjula Thangkhiew for inputs. In case you have any queries for Ebi Tempura you can comment on the recipe page to connect with the Sanjula Thangkhiew. You can also rate the Ebi Tempura and give feedback.

Ebi Tempura

Ingredients to make Ebi Tempura

  • 10 large Shrimps
  • 1 cup Plain flour
  • 1 cup water
  • 3/4 cup Dashi
  • 1 egg
  • 3 tbs pSoy sauce
  • 2 tbsp potato/Corn starch
  • 1 tbsp Mirin
  • 1 tsp baking soda
  • 2 tsp sugar
  • salt to taste

How to make Ebi Tempura

  1. In a saucepan, combine dashi, soy sauce, sugar and mirin. Bring to boil and simmer until sugar is dissolved to make tempura sauce
  2. Mix flour, potato starch and baking soda together in a bowl. Sift mixed flour.
  3. Beat egg in a bowl and add water. Blend well
  4. Put 1/3 of mixed flour into egg mixture and gently blend. Repeat two more times
  5. Heat oil in a deep frying pan. Coat the shrimp in the tempura batter.
  6. Place shrimp on the pan and fry until golden brown.
  7. Transfer cooked shrimp tempura to a paper towel to drain excess oil.
  8. Serve with tempura sauce.

Reviews for Ebi Tempura (1)

Chitrangada Chakrabortya year ago