Today I would like to share with you, a recipe that is not mine, nor is it Italian: Shrimp tempura.
It is a typical dish of the Japanese tradition but soon became appreciated all over the world, so much so that it also became part of our cuisine as well.
I have a strong admiration for Japanese cuisine, and if you remember I even combined Japanese and Italian elements in a previous post, which is my Matcha Tiramisu` Recipe
I would like to share with you all, this wonderful shrimp tempura from https://nakano-knives.com/blogs/traditional-japanese-recipes whose author of this recipe is Takahashi Sakura.
Takahashi Sakura defines shrimp tempura as`:
Crispy and delicious, this shrimp tempura with light crisp coating & juicy plump shrimps is sure to surprise you with its flavor, taste, and texture. Tempura is one of the most popular Japanese fares known throughout the world yet it is quite easy and fun to make from scratch at home .
Made with fresh ingredients, this sophisticated yet simple appetizer is usually served along with steamed rice or noodle soup in Japan or as an appetizer.
In Japanese, shrimp tempura is known as Ebi Ten, with Ebi meaning shrimp and ten comes from tempura. The cooking technique employed to make tempura is known as Hanaage which means blooming flower.
Wondering why? When we fry tempura in hot oil, the ingredients bloom like a flower and thus the name. But then, this cooking technique is employed more in restaurants rather than by home cooks.
However you serve this flaky to touch & airy appetizer, it is a winner, a stunner and not to be missed.
- 4 to 5 Tiger Prawns, with tail
- 1 Egg Yolk, large
- 1 cup All-Purpose Flour
- ½ cup Cold Water
- 1 tbsp. Japanese Mayonnaise
- Canola Oil, as needed
For the sauce
- 3/4 cup Dashi Stock
- 2 tsp Sugar
- 3 tbsp Soy Souce
- 2 tbsp Mirin
- 2-inch Daikon Radish, grated
- For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp’s half-way through.
- Flip and make tiny cuts on the front belly also.
- Pat it dry with paper towels. Keep aside.
- Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
- Heat it over medium heat and bring the sauce to a boil.
- Once it starts boiling, reduces the heat to low and allow it to simmer.
- Continue simmering until the sugar is completely dissolved.
- Off the heat and set it aside to cool.
- Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
- In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
- Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems.
- Furthermore, make the batter just before frying as the cold batter allows it to have a light texture when fried.
- Sprinkle potato starch over the shrimp.
- Now, dip the shrimp in the batter until coated well and shake off the excess.
- Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Make sure to not over-crowd while frying as it can make it soggy.
- Transfer them to a paper towel-lined plate and remove the excess oil.
- Serve it hot with the dipping sauce.
Tip: If you prefer, you can even add 2 to 3 ice cubes to the batter to keep it cold.
Toppings: Top it with togarashi or seven chili spice to jerk it up.
Serve with: You can serve it with a dipping sauce called Tentsuyu or with matcha and yuzu salt.
Substitutions: Along with shrimp, you can also use fry vegetables like purple sweet potato, shiitake mushrooms, etc.