Shrimp Tempura, Shrimp Head Miso Soup and Shrimp Art (Dinner 1 September)

Got fresh shrimps from a local fish market, 

Hampstead Seafoods. 

What else I had in the fridge was, 

an onion, a carrot and a frozen tofu.

Defrost tofu can gain very fluffy and interesting texture!

I removed shells and heads from each piece and decided to make miso soup with them.

Half portion was stored in freezer.

I made tempura with shrimp pieces, onion and carrot.

The directions was introduced in Tempura Udon.

Shrimp Head Miso Soup

1. Boil 400cc of water in a pan and add shrimp shells. Allow them to get gently boiled for 1 min

2. Turn off the heat and remove shells out from the pan through a net

3. Add 2 tablespoons of miso to dissolve and bring it gently boil

3. Add tofu and spring onion. 

In case of a frozen tofu, heat it up in a microwave for 1 min and remove the extra water by squeezing it. Tear the tofu into pieces to put into the pan

4. Use a head of shrimp for decoration to serve.

To make the soup looks great, I used an artisan-made lacquer ware called "Hidehira-Nuri". 
Hidehira-nuri is a traditional lacquer ware produced in a historic town, Hiraizumi, Iwate Prefecture. 
Hiraizumi is a World Heritage Site of UNESCO.
With such nice ware and the decoration of the head, 
this miso soup is a 
luxury and rich with the shrimp flavour!!


However, Mr. Husband is scared of shrimp heads.

His miso soup is shrimp head-less. So boring!!

Instead, use a shrimp head in my art.

Such as an organic helmet. 

Time to prepare: 50 mins

Total cost: 2.5 pounds (2 for shrimps, 0.5 for other veggies)