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Shrimp Tempura Udon

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $15

INGREDIENTES

  • Udon

    • 2 servings cooked udon noodles

  • Shrimp Tempura

    • 🍤 6 shrimp
    • 🥬 80g spinach
    • 🧅 10cm green onion
    • 1 tbsp flour for shrimp
    • 🥚 1 egg
    • 💧 150ml water
    • 100g flour for tempura batter
    • Enough vegetable oil for frying
    • Shichimi togarashi to taste

  • Udon Broth

    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 1 tsp dashi powder
    • 💧 600ml water

PASSOS

1

Wrap spinach in plastic wrap and microwave at 600W for 1 minute. Rinse in cold water, drain, and cut into 5cm pieces. Slice green onion thinly.

2

Peel shrimp, leaving the tail intact. Remove the vein, trim the tail tip diagonally, and press out excess water. Make three shallow diagonal cuts on the belly and stretch the shrimp by pressing the back. Pat dry and coat with flour.

3

In a bowl, mix egg and water, then add flour and lightly mix to create tempura batter.

4

Heat vegetable oil in a pot to 180°C. Dip shrimp in batter and fry for about 2 minutes until crispy.

5

In a pot, combine broth ingredients and bring to a boil. Add udon noodles and cook according to package instructions. Serve noodles in bowls, topped with spinach, shrimp tempura, and shichimi togarashi.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 60g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh shrimp for the best flavor and texture.Prepare all ingredients in advance to streamline cooking.Adjust the amount of shichimi togarashi based on spice preference.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.