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1. Remove heads and shells from shrimps without removing tails. Devein the shrimps. Make two or three incisions in the stomach sides of the shrimps.
Ingredients * 3 large shrimps * 1 egg * 1 cup all purpose flour * 1 cup ice water * Vegetable oil for frying
2.Lightly press the back of shrimps by fingers to straighten the shrimp. Using a knife, remove the dirt from the tails of shrimps.
3. Dry shrimps on paper towels.
5. Lightly mix the batter and then dip the shrimp into the batter.
6. Heat vegetable oil to 340F degree in a deep pan. . Then hold shrimp by the tail and dip in the oil until it is crisp.
7. Repeat with other three shrimps and serve hot.
Tempura
By Kyle Sun
Tempura can be done with other foods such as squid (Ika) , scallop (Hotate kai), mushrooms (Kinoko) , bamboo shoots (Takenoko), yam (Tororo) and potatoes (Jagaimo)!
4. Mix eggs and ice water in a bowl. Add flour in the egg mixture.
Origins Tempura was introduced to Japan during the mid-sixteenth century by Portuguese missionaries and traders. Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura.
Outside Japan (as well as recently in Japan), there are many non-traditional and fusion uses of tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different batters and ingredients are used, including the non-traditional broccoli, zucchini and asparagus In northern Taiwan, tempura is also known as or (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market, where it is famous
Sources: en.wikipedia.org/wiki/Tempura, http://japanesefood.about.com/tempura/tempurashrimp.htm
