CookGo
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Fresh Ginger and Shrimp Tempura

Cost $10, save $5

Source: Recommended by CookGo

  • 15 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Seafood

    • 🍤 150g peeled shrimp

  • Vegetables

    • 50g fresh ginger, julienned
    • 🌱 80g frozen edamame, shelled

  • Batter

    • 3 tbsp all-purpose flour
    • 1 tbsp cornstarch
    • đź’§ 60cc cold water

  • Other

    • 1/2 tbsp all-purpose flour for coating
    • 🧂 Salt to taste
    • Enough salad oil for frying

STEPS

1

Julienne the fresh ginger and shell the frozen edamame.

2

Cut the peeled shrimp into 1cm pieces.

3

Place the ginger, shrimp, and 1/2 tbsp flour into a plastic bag and shake to coat evenly.

4

Mix the batter ingredients (flour, cornstarch, cold water) in a bowl, then add the coated ingredients and mix gently.

5

Heat oil to 170°C in a pot. Shape 1/6 of the mixture on a spatula and gently slide it into the oil. Fry until golden and crispy, flipping once. Repeat for 6 pieces.

6

Serve on a plate with salt on the side.

NUTRIENTS

Per 1 serving

🔥

200

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh ginger for a more vibrant flavor.Serve with dipping sauce for added taste.Keep the oil temperature consistent to avoid soggy tempura.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.