Peel, clean and cut the shrimp as described in the basic recipe. Roll in about a tablespoon of tempura flour and prepare batter as described. Heat plenty of oil in a frying pan. Dip the shrimp in the batter. Sprinkle with coconut flakes, place in the hot fat and fry out until golden brown as described in the basic recipe. Serve with the prepared sauce.
Preparation Tip:
The quantities (1 shrimp per person) are based on the fact that shrimp tempura is always served mixed with vegetable tempura in Japan. If you only want to make shrimp tempura, you will need to calculate 3-4 shrimp per serving, depending on the size.
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