The Secret to Shrimp Tempura and How to Make it at Home​

Video Description

Ever wondered what makes a great shrimp tempura and how it’s different from an ebi fry? Erwan visits a tempura restaurant chain in Metro Manila, to learn how to make prawn tempura easily and quickly, then goes back to the kitchen to show you three of his favorite fried shrimp recipes to pair with the 3 Lemon-Dou variants. ​ Experience Japanese Craftsmanship with Lemon-Dou - an alcoholic chūhai drink made with whole lemons. Try it with your favorite Japanese snacks or much-loved pulutan. ​ #ANewWayToSeeLemons #LemonDouPH #DrinkResponsibly #Ad​ Drink responsibly. Strictly for ages 18 and above.​ ASC Ref. Code C0168P012324L ​ RECIPES: EBI FRY Makes 3-4 servings Ingredients: 5-6 pcs tiger prawns, peeled, deveined, and prepped for tempura ½ tsp salt ¼ tsp pepper 1 cup all-purpose flour 3 pcs eggs, beaten 2 cups panko/Japanese bread crumbs oil for frying Tartare sauce: 2 pc hard boiled eggs 2 tbsp chopped onions 1 tbsp sweet pickle relish ½ tsp salt ¼ tsp pepper 1 tbsp lemon juice ¼ cup Japanese Mayo Procedure: 1. Season each prawn with salt and pepper. Dredge in flour, egg, then coat with breadcrumbs. Fry for 2-3 minutes or until golden brown. 2. Make the tartare sauce by mixing all the ingredients together. Makes 3-4 servings. EBI TEMPURA Ingredients: 5-6 pcs tiger prawns, peeled, deveined, and prepped for tempura Batter: 1 cup ice cold carbonated water 1 pc egg 1 cup flour ¼ tsp baking soda Tempura Sauce Ingredients: ¼ cup kikkoman ¼ cup mirin 1 cup water 2 inch piece kombu ½ cup bonito flakes/1 tbsp dashi no moto Procedure: 1. Mix together all the batter ingredients. Dredge each prawn in flour and dip in batter. 2. Fry for 2-3 minutes or until browned. 3. Make the sauce by bringing all the tempura sauce to a simmer. Serve together with the prawns. Makes 3-4 servings. BANG BANG SHRIMP Makes 3-4 servings Ingredients: ½ cup fresh milk ½ tbsp vinegar ½ kg prawns, peeled, deveined with tail on ½ tsp salt ¼ tsp pepper 2 cups cornstarch oil for frying chopped spring onions Bang bang sauce: 1 cup Japanese mayo ¼ cup sweet chili sauce 1 tbsp sriracha Procedure: 1. In a bowl, combine milk, vinegar, and prawns. Let it marinate for at least 15 minutes. 2. Mix together salt, pepper, and cornstarch in a bowl. Coat each piece of prawn in the cornstarch mixture and fry in hot oil for 2-3 minutes or until fully cooked. 3. In another bowl, combine mayo, chili sauce, and sriracha. Toss in prawns until fully-coated. Top with spring onions. Makes 3-4 servings. Jump to: (0:00) Intro (0:40) Tenya (2:55) Cooking with Erwan (3:25) Ebi Fry (7:00) Traditional Tempura (9:20) Bang Bang Shrimp, Outro ------------------------------- We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at [email protected] The Fat Kid Inside Studios Erwan Heussaff - Founder Kashka Gaddi - Content Producer Eamonn Quizon - Cinematographer Edel Cayetano - Story Producer Harold Singzon - Story Producer Mary Lournette Baligod - Story Producer Kleo Balares - Editorial Producer Hans Rivera - Multimedia Producer Julius Rivera - Camera Operator Steven Sune - Editor Lorraine Santos - Editor Dana Blaze - Editor Ivan Christian Cocjin - Editor MK Tayona - Editor Martin Narisma - Food Editor Kathryna de Bustos - Content Manager Chester Velasco - Production Assistant Kevin Amponin - Production Assistant Dustin Dagamac - Colorist Sofia Paderes - Graphic Designer Kim Manuel - Graphic Designer Roanne Salvacion - Accountant Donalyn Aranda - Accounting Assistant Social Media: http://www.instagram.com/featrmedia http://www.twitter.com/featrmedia http://www.facebook.com/featrmedia http://www.instagram.com/erwan http://www.twitter.com/erwanheussaff