♥FOLLOW ME HERE♥https://www.facebook.com/ochikeronhttps://plus.google.com/111926234494130917642http://twitter.com/ochikeronhttp://createeathappy.blogspot.com/http://instagram.com/ochikeron/This recipe is nominated for YouTube Video Awards Japan 2011Please 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/VideoAwardsJP2011Shrimp (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 ;DFun and easy! Great for party and also for bento to surprise your honey. hehe---------------------------------Mummy Shrimp (Ebi) Tempura UdonDifficulty: EasyTime: 20minNumber of servings: 6Ingredients:6 Ebi (shrimp)60g Nissin Tempura flour 100cc watervegetable oil for frying6 Nori sheet (cut the large sheet into 4 squares)cream cheesefrozen Udon noodles or pre-boiled Udon noodlessliced cheese and Nori sheet for eyesYamasa 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.htmlScroll down the page and see how other people made this ;Dhttp://cookpad.com/recipe/291231レシピ（日本語）http://cooklabo.blogspot.com/2009/10/blog-post_30.html---------------------------------#ochikeron #Halloween #MummyThe 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.htmlYamasa'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.htmlMusic byDazie MaeThe Business Of Breaking Men's Heartshttp://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/amihttp://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826http://twitter.com/alohaforever♥and of course SUBSCRIBE♥http://www.youtube.com/ochikeron
