Easy Tempura

We bought shrimps (...again! we really love shrimps) and instead of cooking the buttered shrimps and the ginataan hipon, I tried the tempura.

Tempura is deepfried dish of vegetables or seafoods. To make them crispy, each will be dipped in batter - a mixture of water, egg, flour and salt,  before deep frying. What makes the tempura delicious is the dipping sauce. The original dipping sauce includes dashi and mirin, but since Japanese stores are nowhere to be found in my area, my Nora Daza cookbook saved my day!

If you want to maintain the crispiness of the tempura, try rolling them in japanese breadcrumbs, called panko. That's what I did and it really did make the tempura more crispy.

So here's the recipe, try it!

Ingredients
For the tempura
15 pcs shrimps (suahe type)
salt and pepper

Batter
3/4 cup flour
3/4 cup water
1 egg
salt and pepper to taste

1 cup of panko for coating the shrimps

Procedure
Shrimp
1. Shell, devein and wash the shrimps. I butterfly cut the shrimps by making a slit at the back. Do not take off the tails. Season with salt and pepper, then prepare the batter.

deveined and butterfly-ed shrimps 

2. For the batter, combine all the ingredients and mix well.

Batter


3. Heat oil in the frying pan or deep fryer. The shrimps must be submerged in hot oil to achieve an even golden brown crust. Aside from that, we want soft and juicy shrimps and if you have insufficient oil, tendency is to have a longer cooking time resulting to dry and tough shrimps.

Anyway, once the cooking oil is hot, cooked the tempura until golden brown.

4. To remove the excess oil, place them in a kitchen paper towel.

Dipping Sauce
Ingredients
1 cup hot water
1 chicken boullion cube
2 tbsps soy sauce
1 tsp grated ginger
2 tbsps grated radish

Just mix everything and that's it!!

Hope you'll like it!

Shrimp in Coconut Milk (Ginataang Hipon)

My mom bought shrimps for dinner and she ask me to cook buttered shrimps, because it is my boy's favorite. But then I changed my mind and decided to introduce my little boy to ginataang hipon (shrimps cooked in coconut milk).

And good thing I did...my son loved it!

Originally, we are adding kamias to this dish. The sour taste of the fruit goes well with the taste of the coconut milk. But since it is not in season, I used an alternative, the pineapple chunks. The ginataang hipon was on the sweet side because of the pineapple chunks but it was A-OK! And ooops I used the canned pineapple by the way!

So, should I changed the name of the dish to "Hawaiian Shrimps in Coconut Milk"? 

hahahah!

This is actually a one pot dish, and can easily be prepared by busy moms. Here's the recipe.

Ingredients

1/2 kg shrimps
1 1/2 cups coconut milk
1/2 cup water
1 can (234g) of pineapple chunks or tidbits or kamias (if available)
salt and pepper to taste

Procedure

1. Put coconut milk, water and pineapple in a pan and boil.
2. Once the liquid has been reduced to half, add the shrimps.
3. Season with salt and pepper.
4. Simmer until little oil, from the coconut milk, appears.

Serve Hot!

Buttered Shrimp

I used to post the recipes in my flickr account (oh by the way, I am also trying photography), but now I'm importing them one by one so I can have a big compilation of the recipes I've tried! Yay!

This one is my hubby's and my son's favorite, the buttered shrimp. Before, i used to put extra butter to make it saucy, because they like to put the sauce in their rice. But to lessen the cholesterol intake, I add olive oil instead of butter. Aside from the benefit that you get from this oil, it also adds flavor to the dish. The garlicky-buttery taste of the shrimp will make you ask for more rice.

This dish is actually yummy...and very easy to make.

Ingredients:

12 pcs or about 250grams of shrimp, preferably suahe (Greasyback shrimp)

6 cloves of garlic
1/2 stick butter
about 2 tbsp olive oil
1tbsp banana catsup (for color)
Salt and pepper

Procedure:
1. Over medium heat, put butter and olive oil in a pan.
2. Once the butter has melted, add the garlic and sauté until light brown.
3. Add the shrimps, catsup, salt and pepper. Cook until the shrimps turned pink or orange.

Serves 3.