Good day everyone! I’m here to share my simple cooking session while having staycation here in countryside (Muñoz, Davao Oriental -Philippines)! 😉

For today’s recipe, I made Tempura where the shrimps are freshly caught from my uncle’s farm and as he harvested a lot for his business, he shared and brought us some.

So now, let’s already proceed to the ingredients!

If you’re wondering why there’s no salt/pepper/other spices, it’s because the crispy fry already have all the flavors that is needed. If you can’t find a flavored crispy fry at store, just add salt, pepper and some spices you want to add for a delicious tempura coating (you can also use flour/cornstarch then add spices/flavorings)

For the first step, wash the shrimps thoroughly and drain.

Be careful with your fingers.

After wash, peel the shrimps cleanly.

Kindly excuse my naked curls ✌🏻

In removing the shrimp’s shell, it’s either you need scissors or use your bare hands. In this step, you have to start pulling the shells near its legs down to its tail so you can remove the whole shell in one try then remove its digestive system where its like a brown thread on its abdomen (abdomen yet for me, it looks like the back of the shrimp and the digestive system is the back bone 😅✌🏻)

Continue this step until done.

When done, prepare the coatings.

Just pour and use enough amount of these especially the flour/crispy fry/bread crumbs as we can’t put it back to its container. With that, there will be no waste. Just add little by little when as much needed.

After preparing, it’s time for coating the shrimps!

And don’t forget to put the oil on heat while coating the shrimps.

I chose to put it on heat during the coating process so the heat of the oil won’t get too high where it can burn the shrimps in just split of seconds. Just set it in medium heat when using stove so the tempura will be cooked tenderly. PS: I’m using traditional cooking pot in charcoal by the way. ☺️

To continue, while the oil is on heat, it’s time for the main step -coating! Just simply cover the shrimp in crispy fry.

Next, dip it in beaten egg and cover it with bread crumbs for the last coating.

Repeat this steps until all the peeled shrimps are coated evenly.

When done, check the oil heat by splashing the mixed crispy fry and water.

If the splashed crispy mix didn’t burn abruptly, that means the oil heat is just enough and ready. You can also use this crispy mix to add extra crisps texture for the tempura. Just splash it to the shrimps while cooking -a tip.

Now, the shrimps are ready to dive in!

If you don’t have enough stock of oil, it’s okay. You just have to flip the shrimps after few minutes to cook the other side of it.

Lastly, serve the tempura after deep frying and drying the excess oils.

If you have kitchen tissues, the better. And as I don’t have that, I used strain bowl.

Look how the splashed crispy mix works! It gave an extra crisps texture in tempuras!

And as for my first try cooking this, I just realized now that the shrimps tail should be left. This just hit me so hard because while staring at it after cooking, I asked myself why it looks short unlike I used to see at stores or food magazines. 🤣🤣🤣 This is what I’m going to tell you, don’t get too excited when it’s your first time to cook new dishes. 😅

BUT! With or without the tail, it’s more delicious than the one I tried at mall -no lies. 🥰

And if you want some dips, you can make and have your sauce as well. Just simply dive your tempura in and eat all you can -just don’t forget to share! 🤗

That’s it! I hope I made your day with this yummy Tempuras and had fun with my late realizations about the tail! And still, creativity counts.😄

🍤 HAVE A GREAT DAY AHEAD & ALWAYS REMEMBER; BE HAPPY -DON’T MAKE IT TEMPURAry 😉🍤