Shrimp in batter: recipe with photo

These sea creatures are loved to be cooked in eastern countries such as Thailand, Japan and China. Here they know exactly how to deliciously cook shrimp in batter because seafood and seafood dishes are their national cuisine. But in Russia they also love to cook shrimp and do it no worse than in these Asian countries. I suggest choosing your own recipe for preparing shrimp in batter from those listed below. You can cook it as regular shrimp (they are very small), battered tiger shrimp (they are so gray and striped) or battered king prawns (they are the largest in size and can be very large).

Shrimp in Chinese batter

Ingredients:

• - the shrimp themselves,
• - rice wine,
• - soy sauce,
• - salt,
• - vinegar,
• - corn starch,
• - sugar,
• - eggs
• - hot pickled chili peppers.

Description

Pickled peppers (take 2 tablespoons) should be finely chopped, put into a bowl and set aside. The shrimp must be peeled, the tail cut off, an incision made along the back and the intestines removed. Place the peeled shrimp meat in a bowl, add salt, pour 5-6 teaspoons of rice wine over it and stir to soak in the marinade.

The batter is prepared from 1 egg white, corn starch and a tablespoon of vegetable oil. The Chinese cook almost everything in a VOG frying pan. Heat the vegetable oil in a frying pan. Pour the prepared batter into the marinated shrimp, mix and place the shrimp in a heated frying pan. With constant stirring, fry the shrimp until golden brown and place them in a colander to drain excess oil.

The Chinese also add a little finely chopped leek, fresh ginger root and garlic to this recipe for shrimp in batter. In addition, you need to make a flavorful sauce.

Ingredients:

• - 4 teaspoons of sugar,
• - 6 teaspoons of vinegar,
• - 3 teaspoons rice wine,
• - 1 teaspoon of salt,
• - 1 teaspoon soy sauce
• - 1 teaspoon of starch.

Mix everything thoroughly and set aside.

In a preheated VOG frying pan in vegetable oil, start frying the pickled chopped hot peppers, then add the ginger and garlic. Add aromatic sauce with starch and a little water to this mixture. Place fried shrimp in batter and mix with red sauce. Lastly, add the chopped leeks. Mix the fried shrimp in batter with aromatic onions and sauce for the last time and place on a plate.

Cream sauce

Creamy sauce goes very well with battered shrimp. To prepare it, pour 1 tablespoon of olive oil into a heated frying pan and heat it up. Then pour 1 glass of white wine there and evaporate a little. Add finely chopped garlic 2 cloves, finely chopped parsley and a little thyme. Add 50 g of butter there and melt. With constant stirring, add 1 cup of 35% cream to the creamy sauce. Salt, pepper and simmer the sauce until thick.

As a side dish for battered shrimp, you can boil rice and chop sweet bell peppers.

Beer batter

Pour half a glass of flour, 1 tablespoon of olive oil and a quarter glass of light beer into a large bowl. In this batter, beer acts as yeast and the batter will be fluffy. Separately, beat 2 egg whites with a teaspoon of salt and carefully fold them into the beer dough. Beer batter is filled with oxygen.

Heat vegetable oil in a deep frying pan, dip each shrimp by the tail into beer batter and place in hot oil. The shrimp are fried for about 2 minutes. You can serve beer-battered shrimp on a bed of lettuce leaves, garnished with lemon wedges.

Cheese batter

Ingredients:

• - any hard cheese 100g,
• - mayonnaise 2 tablespoons,
• - flour 2 tbsp
• - a little salt.

Whisk all ingredients thoroughly in a large bowl. Then grate the hard cheese and beat with the total mass. If the batter turns out thick, then add 1 egg to it and beat again. It is better not to add any spices to this batter, as this can interrupt the main taste of the cheese batter. In this cheese batter, whether you cook vegetables, seafood, meat or fish, everything turns out much tastier than in regular batter. And the shrimp in cheese batter turns out very tasty!

Thai batter

To prepare a Thai batter, you need to take the main ingredient of this batter - corn starch. With this starch, Thai battered shrimp are obtained with a crispy golden crust on the outside and tender shrimp meat on the inside.

Ingredients:

• - corn starch 100g,
• - wheat flour 50g,
• - half a glass of sparkling water,
• - salt.

Whisk everything thoroughly and set aside.

In order for the batter to stick to the shrimp, you first need to roll them a little in flour. Then dip each shrimp in Thai batter and deep-fry until a beautiful red crust forms. You can serve shrimp in Thai batter with boiled rice and vegetables.

Japanese batter

The Japanese make batter from three ingredients. This is an egg, flour and cold water. In this case, the yolk of an egg is taken, and ice cubes are added to the water so that the water becomes icy. The flour should be half rice and half wheat. The Japanese-style batter must be stirred quickly so that the water does not have time to heat up and without lumps. This batter must be liquid so that the products dipped into the batter are completely saturated and coated in a thin layer.

Spices are not added to the batter, since the shrimp must be seasoned and salted before frying. Battered shrimp is also called shrimp tempura in Japanese. In Japan, tempura is a national dish and all products fried in batter are called temputa from vegetables, shrimp, fish, meat, mushrooms, asparagus and other products. It is important to dry all products with a paper towel before dipping into the batter. Serve shrimp with fresh chopped vegetables and soy sauce.

Shrimp in batter like McDonald's

To cook shrimp in batter like at McDonald's, you must first rinse the shrimp in running water, peel them and dry them. Then add salt, pepper, marinate in lemon juice and set aside. The batter, like at McDonald's, is prepared with as little calories as possible and with water. Take 2 tablespoons of flour, soda on the tip of a knife, ground dry ginger and half a teaspoon and mix the batter with water. You can also add sesame seeds to the batter if desired.

You will get shrimp in batter with sesame seeds. Dip each shrimp in batter and deep fry. Then be sure to place all the shrimp on a paper towel and let the excess oil drain. Shrimp are served in McDonald's batter on lettuce leaves.

Fried battered shrimp can also be served with sweet and sour sauce, mustard sauce, cream sauce, soy sauce, tartar sauce, curry sauce or any other sauce of your choice!

Tags: cilantro, lemon, oil, salt, dough, garlic

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Shrimps in batter. Step by step recipe

Ingredients (3 servings)

• Large boiled shrimp 9-12 pcs
• Red and green bell peppers 2 pcs
• Hot pepper 0.5-1 pcs
• Onion 1 piece
• Ginger 1 piece
• Green onions 2 pcs
• Garlic 2 cloves
• Egg 1 piece
• Cornstarch, sesame oil as needed
• Soy sauce, black pepper, fish and Worcestershire sauce, rice vinegar, mirin, lemon for sauce

1. Fried shrimp in batter are equally good with boiled or raw seafood.
   The principle of frying and preparation is the same. It is important that the shrimp are fresh and large. You can always buy good frozen seafood in bulk. If they are subjected to “dry” freezing, this is an ideal option, then the shrimp will not leak when defrosted and will remain elastic. Boiled and frozen shrimp
2. The number of vegetables offered in the recipe is at your discretion.
   You can reduce the amount of sweet pepper, or simply use two halves of different colors. If the spiciness of the dish is alarming, you can use less chili, although it seemed to me that more hot pepper could be used. Asian sauces traditionally use garlic, green onions and ginger - this is a guarantee of aroma and pleasant taste. Vegetables for spicy sauce

How to cook shrimp in batter

3. Frozen shrimp need to be thawed.
   The easiest way is to place the seafood in a bowl and pour boiling water from a kettle over it. In a few minutes, the shrimp will defrost and the water will not be hot—you don’t have to worry about burning your fingers. Carefully tear the tail away from the body. Discard the body and remove the shell from the tail so that only the caudal fin remains. Remove the remains of the intestine - a dark “thread” along the back. Dry the meat with a paper towel. Remove shell from shrimp
4. In a small bowl prepare a batter called batter.
   For the shrimp to turn out tasty, the batter should not be too thick, but also not dripping. It's simple - mix the contents of a chicken egg with starch. We use corn starch, it makes better batter. To begin, add 5 tsp to the egg. starch, pepper and mix thoroughly with a fork. If necessary, add starch to ensure the consistency of the batter is acceptable. Prepare a batter from eggs and starch
5. Heat oil in a saucepan.
   If you don't have sesame oil, you can use regular vegetable oil that you have. When the oil is hot, reduce the heat slightly. By the way, you should always remember to take precautions when dipping shrimp in batter into oil. Heated oil “loves” to form splashes, even if traces of water get into it. Fry shrimp in hot oil
6. Dip each shrimp tail in the batter in turn, holding it by the fin with your fingers.
   Let the batter drip off. Place shrimp in hot oil and fry for 1-2 minutes. A sign of readiness - the batter has begun to brown and acquire a pleasant dark golden hue. Place the fried shrimp on a plate covered with a paper napkin. Deep fry the shrimp until a nice dark golden brown.

Preparing the sauce for fried shrimp

7. Wash and peel all vegetables.
   Chop the hot pepper finely enough with a knife. Cut the sweet peppers a little larger. By the time you start preparing the sauce, all vegetables should be chopped and ready. Peel the ginger and garlic and cut into thin slices or strips. Chop the green and white onions the same way you cut the bell peppers. Place all prepared vegetables on a plate. Peel and chop all vegetables for the sauce
8. In a saucepan, or better yet in a wok, heat 3 tbsp.
   l. sesame oil. When the oil is hot, add chopped hot peppers and fry until the peppers begin to brown. Thus, the oil is aromatized with pepper, the spicy taste will partially transfer into the oil and weaken a little. Fry hot peppers in oil
9. At the same time add all other vegetables to the oil and pepper.
   Stir-fry the vegetables until they become soft. Gradually, the vegetables will begin to lose moisture and brown. There is no need to fry the vegetables too much, just fry them well. Meanwhile, prepare a liquid mixture for the vegetable sauce in which the shrimp will be stewed. Add all the vegetables at the same time and fry them well.
10. Mix 3 tsp in a bowl or cup. light soy sauce, 2 tsp. Worcestershire and fish sauce, 1-2 tsp. rice vinegar and 2 tbsp. l. mirin. If mirin is not available, it is worth remembering that it is a very sweet rice liqueur, which can easily be replaced with a mixture of dry or sweet white wine with the addition of 1 tsp. brown sugar. This is often done when cooking

One of the easiest ways to create a voluminous dish from a small amount of shrimp is to fry them in batter. It turns out a lot of tasty, satisfying gourmet food.

To prepare delicious shrimp in batter, we need very few ingredients. The main thing in this dish is the quality of the shrimp themselves. We used already peeled tails of large pink shrimp (this is the delicious type most commonly eaten in the US), but you can use any peeled shrimp you like.

Shrimp meat is a healthy dietary protein product that can be an excellent alternative to meat, even suitable for the menu of those who regularly fast, since shrimp are not considered fish, but “seafood”. Let's cook simple shrimp in batter together!

Ingredients:

• Large peeled shrimps - 30 pcs.;
• Chicken egg - 1 pc.;
• Ice water - 260 ml;
• Premium flour - 260 g;
• Salt - 1 pinch;
• Vegetable oil - 150 ml.

Cooking time: 15 minutes

Number of servings: 6

Useful tips

There are several secrets that will definitely come in handy in the process of preparing this dish.

• Professional chefs recommend using not just cold, but ice water so that the dough comes out to the correct consistency. In a very cold liquid, the flour will not be able to release the gluten, and the batter will not be too thick. Some housewives take mineral water instead of regular water. The gas promotes the formation of a delicate, airy crust on the tempura.
• Another rule applies to tempura batter. Flour, eggs and water should be mixed with a spatula or whisk until a mass with a homogeneous consistency is obtained. It is not recommended to beat the batter with a mixer or knead it too much, as the result will no longer be a real Japanese tempura. The mixture should thoroughly cover the shrimp on all sides and not flow off the product. The thickness of the mixture is regulated by the amount of flour added, which is recommended to be sifted first.
• Before dipping the seafood into the tempura batter, it is recommended to hold it for about five minutes in a preheated oven so that it is not too hard, because only the dough is fried in oil, and the filling is slightly heated. The oil should be chosen pure, refined, without fragrances or any impurities.

To learn how to properly cook tempura shrimp, watch the following video.

Step-by-step preparation of shrimp in batter with photos

A fresh chicken egg should be cracked into a chilled bowl.

Add salt and ice water to the egg and stir everything well.

Pour all the sifted flour into a bowl at once.

Knead the batter until smooth. The Japanese believe that this version of the dough may contain small lumps, which make it more airy. But we stick to traditional technology.

Pour the dried shrimp into our batter when the vegetable oil has already been heated in a deep frying pan or in a saucepan.

We do not use a lot of oil (semi-deep-fried), so the shrimp in batter should be fried alternately on both sides.

Turn each shrimp over in the batter as soon as the dough has browned a little.

Place the finished seafood tempura on several layers of napkins to remove all excess oil.

Cooked shrimp in batter will taste better warm, but served cold is also possible. The side dishes for this dish can be completely different. For example, you can use the following sauces:

• Mayonnaise;
• Thousand Islands;
• Tartarus;
• Tsakhton;
• Ketchup, etc.

These shrimp can be included in a tempura platter that will include different types of fish (in fillet form), chicken or pork fillet, offal, octopus and scallops, vegetables and leafy greens. This option is always served with soy sauce.

We also chose soy sauce, garnishing the battered shrimp with pieces of savoy cabbage fried in the same dough and slices of Japanese watermelon radish. We recommend this combination! Have a pleasant gastronomic experience!

Battered shrimp is one of the most popular snacks in the world. They are loved by adults and children. Shrimp are served as a separate dish. They go well with rice, vegetables, and other seafood.

Shrimp meat has a delicate, refined flavor, and the batter gives it aroma and a golden brown crust.

You can cook shrimp in batter for any occasion; preparation does not take much time.

These seafood contain a lot of protein and useful elements. They contain vitamins A, B, C, magnesium, potassium, calcium, folic acid. Eating it has a beneficial effect on the gastrointestinal tract and cardiovascular system. The functioning of the liver and kidneys improves.

Shrimp have a low calorie content; per 100 grams of the finished product there are only 100 calories. However, shrimp meat does not satisfy hunger for long, as it consists of protein.

1. For frying, you need to choose medium-sized seafood. Cocktail shrimp are definitely not suitable; they fry quickly and heavily. Preference is given to king and tiger shrimp. The length of the shrimp should reach 4 centimeters and above.
2. If the shrimp have been frozen, they should be allowed to thaw on their own. This process will not take much time; just separate the product from the packaging and put it in a colander. Defrosting usually takes about 2-3 hours.
3. After the product has melted, the seafood must be peeled. They clean quite easily, without additional effort. Cleaning starts from the head and ends with the back. Leave the tail at the end of the shrimp. Thus, it will be convenient to take it while eating.
4. It is recommended to sprinkle the cleaned meat with lemon juice. The juice will give the finished seafood additional juiciness and softness.
5. For frying, refined, odorless sunflower oil is used. The oil must be fresh and used for cooking once.

Used oil contains a large number of poisons and carcinogens that have a detrimental effect on human health.

1. Cooked seafood can be served in a variety of spectacular ways, for example, putting several things on a skewer. Such an unusual interpretation will surely impress your guests. Another option is to serve seafood on a large flat plate with lettuce and sun-dried tomatoes.

Shrimp Tempura

Everything ingenious is simple.

And now a little about the simple thing that is brilliant.

The big advantage of dishes using the “tempura” technology is that everything needed for the batter itself is always available, for everyone, and in sufficient quantities. So, if you want to eat quickly, tasty and without bothering, don’t be stupid, remember the Japanese, squint your eyes (both are possible) and heat the oil. And if we take into account that we found a hefty stash of tiger prawns in the freezer, then it wasn’t us who chose tempura today, but literally tempura chose us! Let's summarize...

For 2 servings we needed:

oil for frying (preferably light sesame, or at worst peanut, but if not, then whatever you have) – half a liter

We clean the pre-frozen shrimp from the shell along the “first phalanx”, then cut off the heads, carefully make an incision along the entire back and remove the “kaka”, rinse lightly and make 2-3 shallow diagonal cuts in the belly so that when frying the shrimp does not twist.

Dry with a paper towel and lightly sprinkle with flour.

Let's start heating the oil. The main thing here is not to mess with the temperature - if the oil is overheated, it changes its viscosity and instead of tempura we risk getting fried shrimp. As practice has shown, if you put the oil on maximum heat and start making batter, just at the end of preparing the batter, the oil reaches the optimal temperature. And now a task for self-control - drop a few drops of the prepared batter into the heated oil and test - the dough slowly sank to the middle of the container and slowly floated up, while almost doubling in size? Yohooo – oil at the right temperature. If the dough immediately falls to the bottom, you made the batter too quickly))).

Prepare the batter just before frying. The mixture sits and does not give an “airy” tempura effect. The lifespan of the batter is on average 5-7 minutes, so we recommend dividing the specified volume of starting products into 2-3 portions and preparing the batter in parts before frying each portion. To freeze high-quality batter, it is better to pre-cool the water to a critical temperature. To keep the mixture cold while kneading the dough, add 2-3 ice cubes. Do not neglect the temperature of the batter - a mixture that is not cold enough will absorb excess oil during frying, as a result the tempura will become soggy and we will not get the characteristic crunch. Add water with ice cubes to the diluted egg and stir in the flour. Lumps, pieces and balls are very welcome in the resulting batter, so when preparing it we make only 4-5 kneading movements.

We take the shrimp by the tail and gently dip it upside down (well, neck) into the batter, then lower it into the oil. Fry in small portions, depending on the size of the container. We do not change the oil temperature during the frying process! The “electric water fountain” is very helpful in this regard, providing a sufficient volume of oil, with its small size and constant temperature.

The frying time is minimal, as soon as the crust has set and acquired a slightly golden color, that means there is juice inside!

We take out the animals and place them on a paper napkin. Immediately transfer to a plate and eat hot! There are even more sauces for tempura than there are varieties of tempura itself, so choose according to your taste. We recommend serving several different ones.

We always have 3-4 ready-made ones in the refrigerator for such a case, so we destroyed the reptiles with them and with an icy blast, which is what we wish for you too!

Summer is not only in Spain. Bad luck... On a recent average July day, from somewhere in the sky....(what would you think.)...The sun suddenly appeared. YEPTA. .

• Beauty... Summer is the time for light food and the seduction of half-naked women! Salads are definitely in favor at this time. So today we’ll eat a salad – green and rich. But .
• Simple and beautiful. A light and simple snack that is good to eat hot or cold. In addition to salmon and asparagus you will need: .
• Warm salad... Prologue: “Paris, Paris, my glorious friend...” S. M. Ogurtsov. Syndrome Petrovich put me to shame here just now, they say no one makes salads! They completely forgot about it.
• Mussels, they are mussels in Canada too... But what kind! I'm probably going to die from the bouyabès, the food flavored with red peppers, shellfish and a bunch of gourmet nonsense that I devour in .

  Comments (8) to “Shrimp Tempura”

  In general, I make the batter using ground ice - the ice melts during the frying process, and you get an airy crust

  hulinar.ru

Shrimp in batter, like at McDonald's

Delicious and tender snack.

• Shrimp, 12-15 pcs.;
• 50 g white wheat flour;
• Soda, on the tip of a knife;
• Sesame seeds, 1 tsp;

The batter is prepared by mixing flour and half a glass of water. The mixture is stirred with a whisk until smooth, sprinkled with sesame seeds, ginger and salt and soda. Place a frying pan on the fire and pour a 3-4 centimeter layer of oil. Cleaned seafood sprinkled with lemon juice is dipped in batter and lowered into boiling oil to fry the batter. Preparing the dish takes 4-5 minutes. After frying, place the seafood on a napkin and blot off excess oil.

Useful tips

There are several secrets that will definitely come in handy in the process of preparing this dish.

• Professional chefs recommend using not just cold, but ice water so that the dough comes out to the correct consistency. In a very cold liquid, the flour will not be able to release the gluten, and the batter will not be too thick. Some housewives take mineral water instead of regular water. The gas promotes the formation of a delicate, airy crust on the tempura.
• Another rule applies to tempura batter. Flour, eggs and water should be mixed with a spatula or whisk until a mass with a homogeneous consistency is obtained. It is not recommended to beat the batter with a mixer or knead it too much, as the result will no longer be a real Japanese tempura. The mixture should thoroughly cover the shrimp on all sides and not flow off the product. The thickness of the mixture is regulated by the amount of flour added, which is recommended to be sifted first.
• Before dipping the seafood into the tempura batter, it is recommended to hold it for about five minutes in a preheated oven so that it is not too hard, because only the dough is fried in oil, and the filling is slightly heated. The oil should be chosen pure, refined, without fragrances or any impurities.

Cooking according to Thai recipe

The unforgettable taste will pleasantly surprise family and friends.
Required ingredients (for 2 persons):

• Large crustaceans, 10-14 pcs.;
• 2 garlic cloves;
• Tbsp. granulated sugar;
• A few sprigs of lemongrass;
• A pinch of ground ginger root.

Garlic and lemongrass are crushed to add a rich aroma to the dish. Pour vegetable oil into a frying pan and heat it until smoking appears. Dip the crushed ingredients and shrimp into the oil, sprinkle sugar and ginger on top, and fry for several minutes.

King prawns in batter

Required ingredients (for 2 persons):

• Shrimp, 500 g;
• 2 tbsp. white flour;
• Water, ½ cup;
• Breading mixture, 3 tbsp;
• Ground ginger root, ¼ tsp.

Add flour to water, mix the contents of the bowl thoroughly. Add salt and chopped ginger root to the mixture. Pour 3-4 centimeters of vegetable oil into a frying pan and heat it for 3-4 minutes. Seafood is taken one piece at a time and dipped first in batter, then in breading and placed in boiling oil. Cook for 5 minutes until the batter turns golden.

Deep fried

An ideal appetizer for the holiday table.
Required ingredients (for 2 persons):

• Shrimp, 500-600 g;
• Egg yolk, 1 pc.;
• 2 tbsp. flour;
• Half a glass of low-fat milk;
• Breading mixture, 50 g.

Mix flour with milk, add egg yolk, salt and stir until smooth. An incision is made on the body of the shrimp so that it becomes flat. Pour oil into the deep fryer and heat it until blue smoke forms. The seafood is dipped in batter, then in breadcrumbs and immersed in oil, where it is left for 5-6 minutes.

• Flour, 2 tbsp;
• Water, ½ cup;
• Salt ¼ tsp.

Add flour to the water and beat the resulting slurry with a whisk, then add salt. Place seafood, previously dipped in batter, into boiling oil and fry for 5-7 minutes until cooked.

Selecting the right sauce for shrimp

Several types of sauces are ideal for the dish. The most popular types are sweet and sour and garlic-nut sauces.

To prepare the garlic-walnut sauce you will need an egg yolk, half a glass of thick sour cream, garlic, 6-7 walnut kernels, and you can add herbs if desired. Nuts and garlic are crushed using a blender and added to sour cream with yolk. Stir the sauce until the ingredients are completely mixed, salt to taste.

Sweet and sour sauce is easy to prepare and does not require much time. For it you will need half a glass of sweet ketchup, 20-30 ml of soy sauce, a teaspoon of vegetable oil and sugar. You can add a couple of cloves of garlic. All ingredients are mixed in the specified quantity in a blender. The sauce is ready.

Shrimp in batter is an amazing dish! Those who have tried it at least once will confirm this! Having eaten one, it is already difficult to resist not to eat the second, third, etc.

Properly cooked shrimp have a slightly salty taste and are very aromatic!

In this article we offer the best and at the same time simple recipes for preparing this wonderful dish. There is nothing complicated about them and even a novice cook can cook shrimp in this way.

How to submit?

In the Land of the Rising Sun, battered shrimp are served with a special tempura sauce. It's called "tentsuyu" and is made with mirin, dashi broth and light soy sauce. Next to the mound of tempura, place a small bowl of sauce directly on the plate and add pickled ginger and herbs as a garnish. You can serve seafood fried in batter not only as an independent dish, but also with a side dish of rice, vegetable stew or salad.

With breadcrumbs (for those who are cooking for the first time)

Components:

• approximately 700 grams of shrimp;
• 80 grams of flour;
• approximately 120 milliliters of milk;
• a little more than two hundred grams of breadcrumbs;
• 130 grams olive or vegetable oil;
• salt;
• pepper

Preparation

1. First of all, add salt to the water and cook the shrimp.
2. Then we put them in a colander to drain some water.
3. Place on a plate.
4. Add pepper to the breadcrumbs (optional if you like spicier dishes).
5. Now we need to act quickly.
6. Dip each shrimp in milk, then roll in breadcrumbs and place in a frying pan.
7. Fry on both sides until the crust is browned.

Serve hot!

King prawns

King prawns in batter are usually prepared as an appetizer, for example, with beer, but they can also be prepared as a separate dish. There are many options for preparing them, but we offer, in our opinion, the most delicious and uncomplicated.

Components:

• half a kilogram of shrimp;
• beer (light variety) or mineral water – one glass is enough;
• garlic (optional);
• seven tablespoons of flour;
• sunflower oil - one hundred grams;
• one testicle;
• one lemon.

Preparation:

Serve hot on lettuce leaves.

Traditional option

This is a standard recipe for preparing battered shellfish used in the Land of the Rising Sun.

Components:

• 300 grams of shrimp;
• 150 grams of tempura flour;
• 250 ml water;
• 1 egg;
• 165 ml vegetable oil;
• salt and pepper to taste.

Let's take a step-by-step look at the cooking process. Rinse seafood in cold water and dry. If the shellfish are unpeeled, they should be separated from the shell. It is recommended to first keep frozen shellfish in warm water, so the skin will come off faster. For convenience, it is better to immediately purchase clean king or tiger shrimp in the store.

In cheese batter

Components:

• about half a kilogram of shrimp;
• approximately 170 grams of cheese (it is advisable to take the hard variety);
• four testicles;
• mayonnaise;
• approximately 50 grams of flour;
• 120 grams of breadcrumbs;
• vegetable oil – 170 grams;
• pepper,
• salt.

Preparation

1. We start preparing shrimp in cheese batter by boiling them until half cooked.
2. We make the batter as follows. Grate the cheese and combine it with flour, mix well. Beat the eggs with mayonnaise until foam appears. Salt and add seasonings. Combine with cheese and flour, mix well again or beat with a whisk.
3. Heat a frying pan with oil.
4. After dipping each shrimp individually in batter and breadcrumbs, place them in a frying pan.
5. Fry until a browned crust appears.
6. Serve chilled with sauce.

Bon appetit!

Shrimp in batter like McDonald's

Components:

• fifteen pieces of king or tiger shrimp;
• fifty grams of flour;
• two hundred grams of vegetable oil;
• a quarter teaspoon of soda;
• half a teaspoon of ground ginger;
• sesame seeds;
• lemon

Preparation:

1. First of all, clean the shrimp.
2. Marinate them in lemon juice for about fifteen to twenty minutes.
3. Heat the oil in a small saucepan until it begins to simmer.
4. The batter must be prepared in advance. To do this, add ginger, sesame seeds, baking soda and cold water to the flour.
5. Mix.
6. Dip the shrimp in batter and place in a saucepan.
7. Fry until a golden crust appears.
8. Place on paper towels to drain the fat.

All shrimp in McDonald's batter are ready!

Step-by-step recipe with photos and videos

Tempura is a traditional Japanese dish made from seafood, fish and vegetables, served with specific sauces.

The other day I was cooking shrimp. friends, how delicious it is! You should definitely try it, my family was absolutely delighted. They turned out to be the most tender on the inside, with a light crispy crust on the outside, they flew off the table instantly, I even regretted that I had prepared little, but promised to make more next time. I sometimes deep-fry shrimp, but I use beer batter; they also turn out incredibly tasty, but the batter is still more fluffy and, of course, tastes very different.

If you are preparing shrimp tempura for a holiday table, then white wine or light beer is ideal.

So, let's prepare all the necessary ingredients for preparing shrimp in tempura batter.

First you need to peel the shrimp. Remove the head, remove the shell, and leave the tail, but this is optional, be sure to remove the esophagus, it is located along the back.

Next, prepare a dressing from sesame oil, Tom Yam paste and salt.

Season the shrimp and stir.

Make a batter from eggs, flour and water, you may need a little more or a little less flour, the dough should turn out like liquid sour cream.

Dip the shrimp in the batter.

Then roll in cereal.

And fry in boiling oil until golden brown, it will take about 2 minutes.

Place the finished shrimp on a plate lined with a paper towel to drain off excess oil.

Tempura shrimp are seafood prepared using Japanese technology in batter and deep-fried. The main feature of the dish is a specially prepared batter in which the product is dipped. In this article we will talk about the features of preparing and serving this dish.

Recipes for shrimp sauces in batter

To make the shrimp even tastier, you need to serve them with some sauce, which is easy to make yourself!

Garlic-nut

Components:

• two egg yolks;
• two large cloves of garlic;
• six tablespoons of peeled walnuts;
• four tablespoons of sour cream;
• five tablespoons of parsley;
• pepper;
• salt.

Preparation:

1. We rub the garlic cloves on a grater, or crush them with garlic cloves.
2. Grind the nuts in a mortar.
3. Mix the ingredients, i.e. parsley, nuts and garlic, adding sour cream and yolks.
4. Pepper and salt.
5. Mix all ingredients using a blender at low speed.