Ever wondered what makes a great shrimp tempura and how it’s different from an ebi fry? Erwan visits a tempura restaurant chain in Metro Manila, to learn how to make prawn tempura easily and quickly, then goes back to the kitchen to show you three of his favorite fried shrimp recipes to pair with the 3 Lemon-Dou variants.
Experience Japanese Craftsmanship with Lemon-Dou – an alcoholic chūhai drink made with whole lemons. Try it with your favorite Japanese snacks or much-loved pulutan.
#ANewWayToSeeLemons #LemonDouPH #DrinkResponsibly #Ad
Drink responsibly. Strictly for ages 18 and above.
ASC Ref. Code C0168P012324L
Recipes
Ebi Fry
Makes 3-4 servings
Ingredients:
5-6 pcs tiger prawns, peeled, deveined, and prepped for tempura
½ tsp salt
¼ tsp pepper
1 cup all-purpose flour
3 pcs eggs, beaten
2 cups panko/Japanese bread crumbs
oil for frying
Tartare sauce
2 pc hard boiled eggs
2 tbsp chopped onions
1 tbsp sweet pickle relish
½ tsp salt
¼ tsp pepper
1 tbsp lemon juice
¼ cup Japanese Mayo
Procedure
1. Season each prawn with salt and pepper. Dredge in flour, egg, then coat with breadcrumbs. Fry for 2-3 minutes or until golden brown.
2. Make the tartare sauce by mixing all the ingredients together.
Makes 3-4 servings
Ebi Tempura
Ingredients
5-6 pcs tiger prawns, peeled, deveined, and prepped for tempura
Batter
1 cup ice cold carbonated water
1 pc egg
1 cup flour
¼ tsp baking soda
Tempura Sauce
Ingredients
¼ cup kikkoman
¼ cup mirin
1 cup water
2 inch piece kombu
½ cup bonito flakes/1 tbsp dashi no moto
Procedure
1. Mix together all the batter ingredients. Dredge each prawn in flour and dip in batter.
2. Fry for 2-3 minutes or until browned.
3. Make the sauce by bringing all the tempura sauce to a simmer. Serve together with the prawns.
Makes 3-4 servings
Bang Bang Shrimp
Ingredients
½ cup fresh milk
½ tbsp vinegar
½ kg prawns, peeled, deveined with tail on
½ tsp salt
¼ tsp pepper
2 cups cornstarch
oil for frying
chopped spring onions
Bang Bang sauce
1 cup Japanese mayo
¼ cup sweet chili sauce
1 tbsp sriracha
Procedure
1. In a bowl, combine milk, vinegar, and prawns. Let it marinate for at least 15 minutes.
2. Mix together salt, pepper, and cornstarch in a bowl. Coat each piece of prawn in the cornstarch mixture and fry in hot oil for 2-3 minutes or until fully cooked.
3. In another bowl, combine mayo, chili sauce, and sriracha. Toss in prawns until fully-coated. Top with spring onions.
Makes 3-4 servings
