One thing which keeps me preoccupied and sane at the same time during this quarantine, is trying out new things especially in the kitchen. In this recipe, instead of using breadcrumbs in making Shrimp Tempura, I used cornflakes!
Ingredients:
- Shrimp (head and skin off, deveined)
- Eggs (beaten)
- Breading Mix (alternatively you can use flour seasoned with salt and pepper)
- Cornflakes (crushed to smaller crumbs)
- Cooking oil
Let’s start cooking! First, prepare your shrimp to be as straight as possible. What I did was I did small cuts in the shrimp’s belly and just bend it until it’s in the desired shape.
Next, we’ll dip the shrimp in beaten eggs.
And then cover it with the breading mix.
After that, dip the shrimp again in the egg mixture.
And then coat it with the cornflake crumbs.
Do the steps above for each shrimp one by one. You can do this while preheating your cooking oil.
When you’re done, make sure your cooking oil is hot enough before deep frying the shrimp. To check, you can dip a toothpick into the oil and see if it bubbles. If it does, your shrimps are ready for frying!
Next, just fry your shrimp until it’s golden brown.
Once the shrimp is done, you can now remove it from the pot and drain the excess oil.
You can place it on a plate with tissue paper after frying to drain the excess oil.
Once you’re done frying all the shrimp, you can now plate it. Shrimp Tempura is best paired with hot steamed rice and shredded cabbage.
And that’s it for our Shrimp Tempura using cornflakes! I hope you liked this recipe as much as I do. Until our next cooking session!
