Tempura Fried Shrimp
Tonkotsu Ramen

An internet-style ramen hack featuring a rich, creamy tonkotsu-style broth created with instant noodle seasoning, mayonnaise, and egg, topped with crispy tempura shrimp and pan-fried spam.

Ingredients

• 2 packets instant ramen noodles with seasoning powder
• 2 raw eggs
• 2 cloves minced garlic
• 2 tbsp mayonnaise
• 8 raw peeled shrimp
• 120 g ice water
• 2 egg yolks
• 80 g low-gluten flour
• 4 slices spam
• to taste sea salt
• to taste black pepper
• to taste mustard
• as needed cooking oil

Instructions

1. 1Clean the Shrimp

   

   Use your fingers to remove the dark vein from the raw peeled shrimp. This helps ensure a clean taste and pleasant texture before cooking.

   Tip: Work gently along the back to pull out the vein without tearing the shrimp body.
2. 2Make Belly Cuts

   

   Make a few shallow cuts along the belly of the raw shrimp and snap the tendons. This prevents the shrimp from curling up during frying, keeping them straight and uniform.

   Tip: Make light cuts carefully so you do not slice all the way through the shrimp.
3. 3Straighten and marinate

   

   After making shallow cuts along the belly, gently press down on the shrimp to snap the tendons. This keeps them perfectly straight when cooked. Line the prepared shrimp in a tray and marinate them evenly with sea salt and black pepper.

   Tip: Snapping the tendons is the secret to getting perfectly straight, restaurant-style tempura shrimp that wont curl in the oil.
4. 4Prepare Ice Water and Egg Yolks

   

   Add two raw egg yolks into a tray filled with ice water. Whisk them together thoroughly to create a chilled liquid base for the tempura batter.

   Tip: Using ice-cold water is essential for creating a light and crispy tempura texture.
5. 5Sift Flour into Batter

   

   Sift low-gluten flour through a metal strainer directly into the chilled egg and water mixture. Sifting prevents lumps and helps incorporate air into the batter.

   Tip: Do not overmix the batter; a few lumps are fine to keep the tempura light.
6. 6Make Tempura Flakes

   

   Drip the prepared liquid batter from a whisk into a pot of hot oil to create tempura flakes. Fry until they turn pale yellow before removing them.

   Tip: Maintain the oil at the proper temperature so the flakes form quickly without burning.
7. 7Scoop Tempura Flakes

   

   Use a slotted spoon to scoop the pale yellow fried tempura flakes out of the hot oil and transfer them to a container.

   Tip: Drain excess oil from the flakes so they stay light and crispy.
8. 8Coat with Tempura Flakes

   

   Take a batter-coated raw shrimp and gently press it into a tray filled with crispy fried tempura flakes so they adhere evenly to the surface.

   Tip: Ensure the shrimp is well-coated in liquid batter first so the flakes stick securely.
9. 9Fry the Shrimp

   

   Gently lower the coated shrimp into a deep pot of hot oil heated to around 175°C to achieve a crispy texture.

   Tip: Lower the shrimp slowly to avoid oil splashing.
10. 10Remove Cooked Shrimp

    

    Use metal tongs to carefully lift the fully cooked, golden-brown tempura shrimp out of the hot oil.

    Tip: Let excess oil drip off before placing the shrimp on a cooling rack.
11. 11Add Ramen Seasoning

    

    Empty the packet of dry instant noodle seasoning powder directly into an empty white ceramic bowl to build the base of the sauce hack.

    Tip: Make sure to get all the seasoning out of the packet.
12. 12Add Mayonnaise

    

    Squeeze Japanese mayonnaise into the ceramic bowl containing the raw egg yolk, dry seasoning powder, and freshly minced garlic.

    Tip: Mayonnaise adds richness and creamy texture to the instant noodle broth hack.
13. 13Mix Sauce Base

    

    Thoroughly stir and mix the raw egg, mayonnaise, minced garlic, and seasoning powder together until they form a smooth, thick paste.

    Tip: Mix well so the raw egg is fully incorporated with the seasonings before adding hot water.
14. 14Mix the Broth

    

    Take a large ladle of the boiling water from the cooking noodles and pour it directly into the bowl containing the seasoning powder, egg, minced garlic, and mayonnaise. Whisk everything together thoroughly to emulsify the ingredients and create a rich, creamy tonkotsu-style broth.

    Tip: Adding the boiling noodle water gradually helps emulsify the mayonnaise and egg without scrambling the egg.
15. 15Transfer the Noodles

    

    Using tongs or a strainer, lift the cooked wavy instant noodles from the boiling pot and transfer them directly into the prepared creamy broth bowls. Ensure the noodles are evenly distributed and coated with the rich sauce.

    Tip: Do not overcook the noodles in the pot since they will continue to soften slightly in the hot broth.
16. 16Assemble and Garnish

    

    Top each bowl of noodles with slices of golden pan-fried spam and crispy tempura fried shrimp. Add a drizzle of mustard over the remaining fried shrimp for an extra burst of flavor before serving.

    Tip: Place the tempura shrimp on top right before serving to maintain their crispy texture.

Storage Instructions

Burn It Off

Frequently Asked Questions