Majah's Mini Tempura

Majah also prepared shrimp tempura, a popular Japanese dish, for the birthday celebrators. Here's her mini version of tempura (pronounced as tenpura).

INGREDIENTS:

1/2 kilo shrimps
1 egg
breadcrumbs
salt
pepper
all-purpose flour
cornstarch
cooking oil

How to prepare the shrimp:
Remove heads and shells from shrimps without removing tails. Make incisions on the upper, middle and lower parts of the shrimp (parts where the body of the shrimp curves). Face the shrimp down then press it to straighten its body. Place on a paper towel to remove excess water.

COOKING PROCEDURE:
Beat egg, cornstarch, salt and pepper in a bowl to make the batter. In a separate plate, mix flour and pepper. Cover shrimp in flour, then dip into the egg batter. Then roll it over the breadcrumbs before deep frying in the pan. Shrimps cook fast. Make sure to quickly remove from pan once tail turns golden orange.

Tip on checking the heat of the oil:
Place a little batter into the oil. If the batter sinks to the bottom, then the oil is not hot enough. If the batter stays on top, then the oil is too hot. The right temperature will be when the batter sinks half way then goes up again. Once the right temperature is attained, lower the heat as not to burn your shrimps.