Thursday, October 30, 2008

shrimp tempura

category: main dish, appetizer
serving: 6-8

a few months ago, my husband bought large shrimps in our souk ("market" here in uae). i immediately cleaned some to make shrimp tempura. i discarded the heads, shelled and deveined the shrimps. instead of using japanese breadcrumbs, i used crushed cornflakes... a different alternative, huh?

12-16 large shrimps, shelled, deveined, discard heads
3 sachets (6 gm) garlic seasoning mix
1 tsp. pepper powder
1 lemon
2 eggs, lightly beaten
2 cups flour
2 cups cornflakes, crushed
cooking oil for deep-frying

mix together the garlic seasoning mix, pepper powder and juice of 1 lemon. add the shrimp to the seasoning mix and mix well. leave for a few minutes in the refrigerator so that the shrimps would absorb the seasoning.

prepare the breading station: put the flour on a bowl. next to it, place the bowl of the lightly beaten eggs. and next to the eggs, place the bowl of crushed cornflakes.

drain the shrimps well, discard the liquid. dredge each shrimp in the flour, dust off excess flour. then dip in the eggs, then in the cornflakes; making sure shrimps are well coated with the cornflakes.

deep fry until crisp and golden. drain on paper towel.

serve with your fave sauce or dressing.