('Ebi Furai' in Japanese)
Prepare tempura batter according to package directions, but make it on the thin side. If making from scratch, use a one cup measuring cup. Measure flour into a medium bowl. In the same cup, add one egg and beat slightly, then add water to fill about 4/5 full and beat well. Whisk liquids into flour just to moisten; the batter should be like a thin, lumpy pancake batter with bits of flour still showing – adjust as needed and take care not to over stir or the batter will become tough (cake flour is lower in protein and gluten so it is much less apt to get tough).
Holding onto the skewers, dip several battered and breaded shrimp at a time into hot oil, take care to keep them separated – you can prop against the sides of your pan, or hold the shrimp with the skewer. Fry shrimp quickly until golden brown, about 2-4 minutes depending on conditions, and then drain on a rack or paper towels. Immediately sprinkle hot shrimp with a dusting of fine sea salt.
Chef's Notes: In this recipe I used both batter and breading to increase the crust volume. It's also amazing (and traditional) just dusted in flour, dipped in egg and rolled in panko. Also fabulous with asparagus, mushrooms, squash coins, scallops, fish or whatever you feel like frying. Buon Appetito!
|The same dish with two smaller curled shrimp per skewer.|
|Other variations include: whitefish, scallops, asparagus, chicken, squash, mushrooms, mini mozzarella balls and cherry tomatoes and more!|
About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of the four Tony’s Markets in the Denver Metro area, as well as Tony Rosacci's Fine Catering and the more casual TR's BBQ Catering. You may have seen Mick teaching folks how easy cooking can be on Denver’s Channel 7 News (12 years), on the food page of local newspapers, and on a local gardening and cooking show Dig In Colorado. For more recipes and our very best deals, join our Culinary Club.