Shrimp tempura is another super popular dish due to the crispiness of the batter and the bounciness of the shrimp. It’s even crispier and tastier if you bread the shrimp. You can add it to your restaurant’s menu or switch out your regular ingredients to add a new menu item or option in your restaurant.

Frozen shrimp tempura is perfect for any restaurant. It’s convenient, easy to make and can be served up fast. Just take it out of the freezer and fry it right away. Otherwise, if you don’t fry the entire shrimp, chop it up and make it into another dish.

We recommend using QFresh Frozen Raw Breaded Head-On Shrimp produced from whole vannamei shrimp battered and breaded using an original Japanese-style recipe. It can be eaten as a tasty and simple short snack, appetizer or main topping. It’s ready to be fried right out of the freezer without thawing and gives a crispy crust and bouncy meat. It’s guaranteed to be delicious. It can be stored in the freezer for up to 18 months so it’s good to always have it on hand ready to be used. You can buy it at Makro and Makroclick: https://bit.ly/32wGMfy

1. Tear open the QFresh Frozen Raw Breaded Head-On Shrimp. Fry it at 175 °C or medium heat. (The shrimp can be fried without having to be thawed.)

2. Fry for 2-3 minutes until the shrimp is golden and aromatic. (If using a gas stove, fry when the oil gets hot and the frying time may differ, depending on the gas or heat used.)

3. Place the shrimps on a rack to drain the oil. Then arrange on a dish for serving.

That’s all! Now you have shrimp tempura with a crispy crust and bouncy meat that’s sure to be delicious! You can buy it at Makro and Makroclick: https://bit.ly/32wGMfy

If your restaurant’s already offering Japanese-style curry, try changing from tonkatsu to shrimp tempura. It can add value to the dish and also goes well with the curry.

Check out the recipe and how to make Japanese curry at: https://bit.ly/3sA3Nch

You can buy QFresh Frozen Raw Breaded Head-On Shrimp at Makro and Makroclick: https://bit.ly/32wGMfy

Shrimp tempura and salad dressing go very well together. The refreshing fruits and ginger wasabi salad dressing will also cut out the grease. That’s pretty interesting. Otherwise, you could switch it up and use fresh vegetable salad to make shrimp tempura salad that’s guaranteed to sell well.

Check out the recipe and how to make fruit salad with ginger wasabi dressing and shrimp tempura at: https://bit.ly/32yC40G

You can buy QFresh Frozen Raw Breaded Head-On Shrimp at Makro and Makroclick: https://bit.ly/32wGMfy

Donburi or Japanese-style rice bowl dishes can use fried pork, salmon or shrimp tempura as the topping. When using shrimp tempura, arrange it attractively on top of sliced cabbage on top of rice. Pour tonkatsu sauce over the dish and sprinkle white sesame seeds and scallion on top. You can also add tamagoyaki and sliced pickled ginger on top to add color and they also go well together.

Check out the recipe and how to make shrimp tempura donburi at : https://bit.ly/3z16IMk
You can buy QFresh Frozen Raw Breaded Head-On Shrimp at Makro and Makroclick : https://bit.ly/32wGMfy

Share ideas for selling delivery donburi that are convenient and can easily add value. Create an outstanding point with “topping overload” to stimulate sales and make the dish appetizing when arranged in a box.

For example, shrimp tempura donburi is, for a regular restaurant that has never made shrimp tempura to sell before, a little more complicated. You have to peel the shrimp, mix the batter and batter and bread the shrimp before frying it. You also have to be careful about the shrimp being greasy. That already takes half an hour. You can’t make customers wait during rush hours or pre-fry it because it won’t be crispy. Therefore, frozen breaded shrimp is perfect for ordinary restaurants in an age where everything has to be fast. We recommend using QFresh Frozen Raw Breaded Head-On Shrimp at Makro and Makroclick : https://bit.ly/32wGMfy

In addition, the food arrangement must be attractive and stylish to add value to the food, attract customers to your restaurant and allow you to compete with others. You also have to try to make your food look like your pictures as much as possible. Don’t exaggerate too much in your advertisements. Do marketing continually and target the right group so they want to know and try your restaurant. All of this must be planned before you implement it, including cost structure planning for when you offer promotions. That way, the promotions you offer won’t ruin you. Don’t forget to recommend side dishes, snacks and beverages as well as offer to up the topping size to increase sales.