Enjoy a Shrimp Tempura recipe, by chef Ahmed Ahmed. Tempura is the Japanese technique, acquired from Portuguese merchants toward the end of the 16th century, of deep frying battered seafood or vegetables. Ebi means shrimp in Japanese, so Ebi Tempura is shrimps fried in mush. We took the recipe from the young and talented chef Ahmed Ahmed, who opened in Mykonos the first official Tempura Bar in Greece, at the brand-new Livin Mykonos hotel.

Ingredients

Shrimps

Salt and pepper

Olive oil for frying

For the porridge:

All-purpose flour and rice flour equally

1 egg white

Cold water

A bit of sesame oil

Wash the shrimps, peel them and remove their shells but keep the tails. Make the porridge. Mix the flour and rice flour, a bit of sesame oil and wate, as needed to make a fairly thick batter. Flour the shrimpis and remove the excess flour. Heat some extra virgin olive oil. When it reaches the 180 ° C, dip the shrimps into the batter one by one, holding them by the tail, and pour into the pan. Once they get golden, remove them and put them on absorbent paper.

Serve the fried shrimps with chili sauce that we prepare as follows: Mix Japanese mayonnaise, horseradish sauce (spicy radish), black garlic, chopped carrot, cucumber and a chilli soy sauce, sesame oil, orange juice and giouzou (Japanese citrus).

Ahmed Ahmed, Ebi Tempura Bar & Resto Owner & Head Chef, was born in Athens in 1988 and was quite young when he realized he really loved to cook. He started working in restaurants right after his culinary studies, specializing in the Mediterranean, traditional Greek and French cuisines. Having acquired specific know-how and special skills at workshops led by some of the best sushi chefs in Greece at the Matsuhisa Athens Restaurant at the Astir Palace Resort, he worked for four years at the Myconian Imperial Resort, a member of the Leading Hotels of the World, as head chef at the Celebrities a la carte restaurant and as master chef at Shisu Bar. For Ahmed, the most interesting part of Japanese cuisine is the freedom to work with fish without limits, creating dishes with the perfect balance of flavors and presentation.

Partially translated from www.bostanistas.gr

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From: Anthi Sasmatzoglou

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