Shrimp Tempura

I haven’t had much luck finding jumbo shrimp here in Evansville. For now, I scoured some small/medium ones from my local Asian market. I do my tempura’s differently due to the fact that they turn soggy after sitting at room temperature for a while. Instead of using batter, I use Panko Japanese bread crumbs. I simply dip the shrimp in egg, water and mixed seasoning batter then coat it with the Panko bread crumbs. They stay crunchy ’til the next day.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s