HALLOWEEN Mummy Ebi (Shrimp) Tempura Udon

Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. 

She arranged it for Halloween. Yay! 

When Udon gets dry, it's gluten gets strong and sticky, 

so she wrapped it around Tempura in that instant ;D

Fun and easy! Great for party and also for bento to surprise your honey.

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Mummy Shrimp (Ebi) Tempura Udon

Difficulty: Easy
Time: 20min
Number of servings: 6

Ingredients:
6 Ebi (shrimp)
60g Nissin Tempura flour
100cc water
vegetable oil for frying
6 Nori sheet (cut the large sheet into 4 squares)
cream cheese
frozen Udon noodles or pre-boiled Udon noodles
sliced cheese and Nori sheet for eyes
Yamasa Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock) 

or Tentsuyu (Tempura dipping sauce)

Directions:
1. Shell shrimps (leave their tails), devein, and make incisions 

in their stomach side to straighten them. Then cut off the tip of the tail 

and remove the water inside to avoid splatters when frying.

2. Mix Nissin Tempura flour and the water very well.
3. Heat vegetable oil in a deep pan to 180~190C (340~350F). 

Lightly dip the shrimps in the batter and fry them immediately until 

golden and crisp. Drain Tempura on a rack or a sheet of clean paper towel. 

(Do not fry too many at once.) Cool down until you can touch.

4. Boil Udon noodles as directed on package and drain well.
5. Spread cream cheese on Nori sheet.
6. Wrap shrimp Tempura with the Nori sheet. 

When Udon gets dry, it's gluten gets strong and sticky. 

In that instant, wrap Udon around the shrimp Tempura. 

7. Cut out sliced cheese and Nori sheet to make their eyes.
8. Dilute 20cc Konbu Tsuyu with 40cc water 

(make as much as you want) and bring to a boil.

9. Pour the Konbu Tsuyu over the Mummy Shrimp Tempura Udon 

and enjoy!

You can eat as cold noodles like Zaru Udon (chilled Udon noodles), 

or microwave before you eat.

How to make Tempura from scratch is here.
http://createeathappy.blogspot.com/20...

Happy Halloween :D