HALLOWEEN Mummy Ebi (Shrimp) Tempura Udon ハロウィンに海老天うどん - OCHIKERON - CREATE EAT HAPPY

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♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/111926234494130917642 http://twitter.com/ochikeron http://createeathappy.blogspot.com/ http://instagram.com/ochikeron/ This recipe is nominated for YouTube Video Awards Japan 2011 Please search and find my video in the below page and click on "Like (投票)" to vote for my recipe :) http://www.youtube.com/VideoAwardsJP2011 このレシピはYouTube ビデオアワード２０１１ にノミネートされました！ 投票は以下URLの画面右上の「投票」タブをクリックし、動画を見つけたら右の「いいね」ボタンをクリックをして完了です！ http://www.youtube.com/VideoAwardsJP2011 Shrimp (Ebi) Tempura Udon is a very popular Japanese dish. I arranged it for Halloween. Yay! When Udon gets dry, it's gluten gets strong and sticky, so I wrapped it around Tempura in that instant ;D Fun and easy! Great for party and also for bento to surprise your honey. hehe --------------------------------- 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/2008/10/tempura_22.html Scroll down the page and see how other people made this ;D http://cookpad.com/recipe/291231 レシピ（日本語） http://cooklabo.blogspot.com/2009/10/blog-post_30.html --------------------------------- #ochikeron #Halloween #Mummy The products I used: Nissin Tempura flour（日清 コツのいらない天ぷら粉） http://www.nisshin.com/products/detail/4902110340518.html Yamasa's Konbu Tsuyu（ヤマサ 昆布つゆ ３倍濃縮 - 3 times concentrated Konbu kelp seaweed soup stock） http://www.yamasa.com/konbutsuyu/product/index.html Music by Dazie Mae The Business Of Breaking Men's Hearts http://www.jamendo.com/en/ FYI (products I used in my videos): http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22 ♥Original T-SHIRTS♥ https://www.youtube.com/watch?v=FFsQE0qd_4w ♥My Recipe Posts in Japanese♥ http://cooklabo.blogspot.jp/ http://cookpad.com/ami http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826 http://twitter.com/alohaforever ♥and of course SUBSCRIBE♥ http://www.youtube.com/ochikeron