Tempura of shrimp

Name: tempura of shrimp
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 1 liter peanut oil; 300 g giant shrimp (bag 500 g, freezer), thawed; 100 g flour; 1 el cornstarch; 200 ml mineral water carbonated, ice cold; 3 ice cubes

A nice Japanese recipe. The side dish contains the following ingredients: fish, peanut oil, giant shrimps ((bag 500 g, frozen), thawed), flour, cornstarch, mineral water (carbonated, ice cold) and ice cubes.

Ingredients

1 liter peanut oil
300 g giant shrimp (bag 500 g, freezer), thawed
100 g flour

1 el cornstarch
200 ml mineral water carbonated, ice cold
3 ice cubes

Directions

Heat the oil in a wokkentot 180 ° C. The oil is hot when a piece of bread that you put in, immediately starts to fizzle.
Peel the shrimps and remove the intestinal tract.
Put the flour, cornstarch and some salt in a bowl and stir in the mineral water and the ice cubes with a whisk. There may still be some lumps in the batter.
Pass the shrimps through the batter and carefully lower them into the oil. Fry the prawns in small portions in 2-3 min. Until golden brown and done. Delicious with Japanese soy sauce for dipping and seaweed salad (bowl 125 g, fresh fish section).