HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (Secret Technique Revealed!) || Chef Nico Garcia

Tired of attempting to make Ebi Tempura, only to end up doing Camaron Rebosado? Watch this video closely to see the step-by-step guide on how to create restaurant-quality Tempura at home. No special / branded batter mixes needed!

INGREDIENTS:

1. 500g Medium-sized tail-on shrimps, peeled and thawed (I used packed shrimps from the frozen section that was intended for tempura)

2. Dry Breading (1 cup Flour)

3. Batter Mix
1 cup Flour
1 cup Cornstarch
1/8 tsp (2 pinches) Hondashi
2 Egg Yolks
2 1/2 cup Ice Cold Water
2 tbsp additional Ice Cold Water

4. Enough oil for deep-frying (Depends on your pan. Mine was about 4 cups)
5. Optional: Eggplants to complement the ebi/shrimps)

NOTE: I will upload how to create Tempura sauce in my next video. Stay tuned!

#recipe #tempura #japanesefood