Watching the video of preparing this Crispy Shrimp Tempura (or deep fried breaded prawns) was interesting and making them fun, once I got past the deveining. Eating the results was the absolute best part.
Watch How to Make This Crispy Shrimp Tempura
But there are some things you do because it’s how your mother did it. There are also some things you never do because you don’t know how and taking an alternative route is easier.
The very first part of the video amazed me. My mother always made tartar sauce with Miracle Whip and pickle relish. It was simple, tasted just like the kind in restaurants and I never thought of any other method.
The tartar sauce in this video contained hard boiled eggs, sweet pickle, onions, mayonnaise, and salt.
There were three takeaways for me. One was the quick way of chopping the eggs, the second was getting out much of the moisture from the onions that make the sauce runny, and the last was just the fact that you can make tartar sauce differently, which is far yummier.
If your family is used to the mayo or Miracle Whip and relish technique, once they taste this tartar sauce, they’ll be spoiled forever and never want the old way again.
Now, if you’re like me, you probably buy frozen shelled and deveined shrimp, but that leaves out the option of buying those right from the boat at the market or even frozen ones that aren’t deveined on sale.
I luckily had the opportunity to get some fresh shrimp right after I watched this and the deveining is easy to do. Loved the idea of preventing the fishy odor and how to keep them from curling.
They looked like they came from an expensive restaurant cooked by a world renown chef. Just a few well-placed cuts made all the difference in the world.
I varied from the side of cabbage, changing it to a small green salad instead. While it would look just as nice with the shredded cabbage, small tomatoes, parsley and lemon wedges, the salad was more practical as my family would eat it.
Do include a wedge of lemon for those purists who use it to flavor the shrimp. You can check my Mongolian Beef Panda Express Chow Mein recipe as well if you like Asian food.
Crispy Shrimp Tempura with Tartar Sauce
This crispy Fried Japanese Shrimp Tempura is best served as a first course, appetizer or even as a main dish. Dip it in this flavorful tartar sauce. Does your shrimp curl up almost immediately after hitting the hot oil? Learn the trick.
- 6 Black Tiger Prawns
- A pinch of Salt
- 1 tbsp Potato Starch
- 1 Egg
- ⅔ tbsp Water
- Panko - Moist Bread Crumbs
- 1 Boiled Egg
- 2 tbsp Minced Onion
- 2 tbsp Minced Parsley
- 1 Small Pickled Cucumber
- 2 tbsp Mayonnaise
- ⅙ tsp Salt
- 2 tsp Lemon Juice
- 80g Cabbage (2.82 oz)
- 2 pcs of Parsley
- 4 Small Tomatoes
- 2 Lemon Wedges
- Slice the hard-boiled egg crosswise with an egg slicer. Remove and slice it lengthwise across the initial slices. Rotate it by 90 degrees and slice it lengthwise again. Put the finely chopped boiled egg into a bowl.
- Slice the onion, stack the slices on top of each other and mince well. Put the chopped onion in another bowl and rub with a bit of salt. Rinse the onion with cold water and drain with a mesh strainer. Squeeze out the water, put them on a paper towel and remove the excess moisture. Add the onion to the chopped egg.
- Pinch the parsley, chop into fine pieces and add it to the egg. Slice the pickled cucumber, stack them on top of each other and chop into fine pieces. Add it to the egg mixture. Add the mayonnaise and salt to the mixture.
- Cut the lemon in half. Slice the lemon half into wedges. Squeeze the other half and add the lemon juice to the mixture. Mix evenly and the tartar sauce is ready to serve.
- Use a vegetable slicer and shred the cabbage into ice water. Let it sit in the water for 2 to 3 minutes. Drain the cabbage shreds with a salad spinner. Serve it on a plate. Garnish with the parsley, small tomatoes and lemon wedges. Put the tartar sauce in a small cup and place it on the plate.
- Remove the sharp pointed shell from the tails. Peel the prawns but leave the last sections of the shell above the tails. Pierce the back of the prawns with a bamboo skewer and remove the sand veins.
- Put the prawns in a bowl. Add a pinch of salt, potato starch and a little water to it. Gently rub the prawns with the salt and starch. Take the bowl to the sink and rinse them with running water to remove the dirt and fishy smell.
- Place the prawns on a paper towel. Cover with another paper towel and press them to remove the excess moisture.
- Cut the tips off the tails with a kitchen shears and remove the moist inside. Make cuts diagonally along the prawn stomachs. Press the prawns on their back and break the stringy parts. This process will prevent the prawns from curling up when heated. Finally, lightly sprinkle on salt.
- Crack the egg into a bowl. Add some water and beat the egg thoroughly with a whisk. First, dip the prawns into flour. Lightly coat and dust off the excess flour.
- Second, dip them into the beaten egg.
- Finally, coat the prawns with Panko breadcrumbs. If they appear patchy, dip them into the egg again and re-apply the breadcrumbs.
- Drop the breadcrumbs in the heated oil to check the oil temperature is around 175 °C (347 °F). Dust off the breadcrumbs from the tails. Hold the prawn tails and gently put them into the oil one by one. Tiny, brisk bubbles will form around each shrimp.
- Let the prawns sit still in the oil for few seconds. Flip them over as the surface gets crispy. When the surface gets golden brown, place them on a paper towel and let them drain out the excess oil.
- Serve the tempura on the plate along with the side vegetables and tartar sauce.