Mirabel Nobashi shrimp are tender and delicious when cooked in this light and crispy Tempura batter.
|1 tray||1 tray||Mirabel Nobashi Ebi, raw, peeled and deveined tail-on, thawed|
|125 mL||½ cup||Flour, for dredging|
|Shredded nappa cabbage and julienne carrot for garnish|
|125 mL||½ cup||Ponzu (citrus soya sauce), for dipping|
|125 mL||½ cup||cornstarch|
|250 mL||1 cup||self-rising flour|
|5 mL||1 tsp||salt|
|375 mL||1 ½ cups||ice water|
To prepare the Tempura batter, mix dry ingredients into a bowl and in whisk in water. Do not overmix, batter may have some small lumps.
Dredge Nobashi Ebi in flour until lightly coated then dip in Tempura batter. Deep-fry for 1-2 minutes until fully cooked and light golden brown.
To plate the Shrimp Tempura serve overtop a garnish of shredded Nappa cabbage and julienne carrot, with a Ponzu dipping sauce.
Tip: these prepared Shrimp Tempura can be used in the Shrimp Maki Roll recipe.