Shrimp Tempura

Shrimp Tempura

Thanks to my fellow mommy blogger Chan for sharing her blogpost on how to make Ebi (Shrimp) Tempura. It’s my first time to make this so I needed a guide to make it perfect. Well, I succeeded but not perfectly. I failed to straighten the shrimps to get the same look as how Chan did it haha!

Average sized shrimps, deveined
Salt and pepper
Japanese breadcrumbs
Egg, beaten
Cooking oil


Here’s how:
1) Clean the shrimps by removing heads and shells. Leave the tails.
2) Slightly cut the back of the shrimps to remove the black dirt.
3) Season it with salt and pepper.
4) Coat the cleaned shrimp with flour first before dipping it onto the beaten egg. Then have it evenly coated with the breadcrumbs.
5) Deep fry and dry them on paper towel.


Marketing Manager at Adventures Beyond Group | WAHM | Ex-OFW | Music Enthusiast | Cactus and Succulent Hobbyist | Hello Kitty Lover | A 42 y/o mom of two lovely girls sharing her adventures as she walks through motherhood and having to do most things on her own while her Indian national husband works miles away from home.

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