1, first clean the shrimp, remove the shell, shrimp line and head, clean it, add a small amount of edible salt and stir. After cleaning, pour in edible salt, cooking wine and pepper, mix well and set aside for pickling and savoring.
2. Prepare tempura powder and pour it into a bowl. Tempura powder should generally be available in supermarkets or seasoning shops (vegetable markets).
3. Mix tempura powder with water according to the ratio of100g: 80ml.
4. Prepare another empty bowl, pour the flour into the bowl for later use. Before wrapping the tempura seasoning, put a layer of flour on the surface of the shrimp, so that more tempura seasoning can be attached to the surface of the shrimp.
5. Mix the flour and corn flour according to the ratio of 1: 1 Billy, pour a proper amount of clear water and stir it into a paste, pour a small amount of pepper and continue to stir, then add baking powder of about 1g and continue to mix well for later use.
6. Coat the marinated fresh shrimp with flour first, and then wrap it with the prepared tempura seasoning. If you like bread crumbs, you can wrap it with bread crumbs. (Note: friends who want to taste more delicious can put an egg in a clean small bowl and wrap it with a layer of eggs before the shrimp is wrapped with flour), and prepare to cook.
7. Wash and dry the pan, pour in the amount of edible oil that can submerge the shrimp, heat the oil over a medium fire, and then put the tempura into the pan at a time. Generally, it only takes 15s~30s to get out of the pan.
8. The tempura shrimp plate is finished.