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Shrimp Tempura Bento http://rasamalaysia.com/shrimp-tempura-bento/
August 02nd, 2012 22 Comments

Shrimp Tempura Bento

Shrimp Tempura Bento

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Shrimp Tempura Bento Recipe

Serves 1 | Prep Time: 30-40 Minutes | Cook Time: 10 Minutes

Ingredients:

6 shrimp or tiger prawn, shelled, deveined and tail on
3 pieces Italian squash or zucchini
3 pieces sweet potato (yam)
3 green beans
3 pieces kabocha (Japanese pumpkin)
Vegetable oil, for deep frying
Steamed rice
Black sesame seeds
Baby Spinach and Tofu Salad
Salmon Teriyaki

Tempura Sauce:

1 tablespoon Mizkan (Bonito Flavored) Soup Base
5 tablespoons water
1/4 tablespoon grated daikon

Batter:

3 oz rice flour
1 oz all-purpose flour
1/2 tablespoon baking powder
1/4 tablespoon salt
1 tablespoon vegetable oil
1 egg yolk
150 ml ice cold water
3 small ice cubes

Method:

Cut the pointed tail of the shrimp

Rinse the shrimp and pat dry with paper towels. Cut the sharp tail off with a pair of kitchen scissors. This will avoid excessive splattering while deep-frying.

Cut a few horizontal slits at the bottom of the shrimp

To avoid the shrimp from curling, cut a few shallow vertical slits at the bottom of the shrimp.

Shrimp Tempura Ingredients

Prepare the other vegetable ingredients and lay on a flat surface or plate.

Prepare the dipping sauce in a small bowl and set aside.

Right before you’re ready to fry the tempura, mix all the ingredients of the Batter in a bowl, with a pair of chopsticks. Stir to combine well. The texture should have a runny consistency but a little lumpy is fine. Add the ice cubes in the batter.

Heat about 3 inches of oil in a flat bottom deep skillet to about 340 degree F for deep-frying. Stir the batter with a pair of chopsticks before coating the ingredients with the batter. Start off by frying the vegetables. Coat each piece of the vegetables with the batter and deep fry until light brown. Do not overcrowd the skillet so you might need to deep fry the vegetables in two batches. When the vegetables are done, transfer them out onto a dish lined with paper towels. To deep fry the shrimp, dip each shrimp in the batter and drop the shrimp into the wok, laying it flat on the skillet so the bottom part of the shrimp goes down to the skillet, which will make the lacy effect on the shrimp. Repeat the same for the other shrimp. When the shrimp turn yellowish and light golden in color and become crispy, dish out with a strainer or slotted spoon, draining the excess oil on a dish lined with paper towels.

Baby Spinach and Tofu Salad:

Ingredients:

Baby spinach
Tofu, cut into small cubes
Some shredded carrot
Mizkan Miso and Mustard Dressing
White sesame seeds

Method:

Arrange all the ingredients of the salad in the bento box. Drizzle some Mizkan Miso and Mustard Dressing on top of the salad and add the sesame seeds on top.

Assembling the Shrimp Tempura Bento:

Arrange the steamed rice in the rice compartment and top with some black sesame seeds. Next, prepared the salad according to the Salad recipe above. Place the salmon teriyaki and arrange the shrimp tempura and vegetables in the main compartment of the bento box. Add a little dipping sauce in the small compartment next to the tempura, save the remaining in a small bowl for dipping.

The bento is now done and ready to be served.

Cook’s Note:

To make sure that the shrimp tempura stays crispy, prepare it the last.

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22 comments... read them below or add one

  1. Fern says:

    Your tempura looks awesome! Just the way I like it. And it’s got such a nice golden colour to it, too. Thanks for the tips.

    • Hi Fern, thanks. It’s not easy to get the golden color and crispy lacy effect…the tips and frying techniques are very important, also practice makes perfect. :)

  2. Julie says:

    Wow, your tempura looks so good. This is what I always get at Japanese restaurants. Do you know how to make soba noodle soup with tempura?

    • Hi Julie, it’s actually very easy. You can make the soba noodles with the Mizkan (Bonito Flavored) Soup Base, and then just add the shrimp tempura on top, with some chopped scallions and slices of Japanese fish cake.

  3. Joy says:

    The bento box looks wonderful. It looks like one from the restaurants :D

  4. Thanks for the tips and detailed instructions, Bee :)

  5. i love tempura,i mean i love it so much that i could eat it everyday…tried many recipes,could never get “that airy, light,wonderfull crispness..” will try yours and let you know..

  6. Looks delicious! Can’t wait to try as my son likes crispy foods! =)

  7. Looks delicious! Can’t wait to try as my son likes crispy foods! =)

  8. kathy says:

    wow, this is amazing, all this time im cooking my tempura in a wrong way, thanks so much for the tips and frying techniques, i will memorize it by heart :)can’t wait to make some soon…hmm, maybe tomorrow? :)

  9. Precious Ang via Facebook says:

    Are all sakes the same? for cooking same with drinking? Maybe you can you also post the picture of the sake you used for the teriyaki? There are several kinds in the store and I don’t know which one to buy. Thanks!

  10. paulina says:

    I’ve made your other recipe for tempura and loved it, this one is a little different, but it looks delicious, I’m going to try this one next time.

  11. Enqvist says:

    your tempura prawn look very crispy, it must be extremely tasty.

  12. teatrubucuresti says:

    Looks delicious! I’ll give it a try for sure!

  13. teatrubucuresti says:

    Mmmm! Look super yummy!

  14. Alvin says:

    I could never get the ‘lacy’ effect. It always turn up as a blob of crisp batter over the shrimps. I’ll try the frying tip next time. Thanks! (Your recipe for the teriyaki sauce is amazing)

  15. Natalie says:

    I couldn’t find rice flour from where I’m staying, can I substitute it with cornflour instead?
    Thank you so much for the amazing recipes by the way, it’s the only way i can get a taste of home while studying abroad :)

  16. Max says:

    What is the technique to get it frying up lacy like that?

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