Shrimp Tempura (エビ天ぷら)
Shrimp Tempura (エビ天ぷら)
Ingredients
For the Tempura Batter
- 100 g wheat flour, sifted (for a lighter batter, use 100g; for a basic batter, use 300g; do NOT use all-purpose flour)
- 1 egg yolk
- 180 ml cold water
For the Shrimp
- 1 kg shrimp, peeled, deveined, with tail on
For Frying
- 800 ml vegetable oil
- 200 ml sesame oil
- as needed wheat flour, sifted, for dusting
Instructions
- 1
Prepare the batter: Sift 100g to 300g of wheat flour into a bowl. Use 100g for a lighter batter or 300g for a basic batter. Ensure you are using wheat flour, not all-purpose flour.
⏱️ 2 min
- 2
Set up an ice bath: Place an ice pack or ice water beneath a smaller mixing bowl. This is crucial for keeping the batter ingredients as cold as possible, which helps make the tempura lighter and crispier.
⏱️ 2 min
- 3
In the smaller mixing bowl (over the ice bath), add the egg yolk. Pour 180ml of cold water into the bowl with the egg yolk. Gently break the egg yolk with a whisk.
⏱️ 1 min
- 4
Add the sifted wheat flour to the egg yolk and water mixture. Gently tap the batter with a whisk just enough to combine the ingredients. Do NOT overmix, as overmixing will develop gluten, making the batter and resulting tempura heavy.
⏱️ 2 min
- 5
Prepare the shrimp: To achieve a straight tempura shape, make small, shallow cuts along the bottom (belly side) of each peeled, deveined shrimp, leaving the tail on.
⏱️ 10 min
- 6
After making the cuts, press and squeeze each shrimp down onto a cutting board until you feel small 'pops.' This process loosens the shrimp and prevents it from curling up during frying.
⏱️ 5 min
- 7
Prepare the frying oil: Combine 800ml of vegetable oil with 200ml of sesame oil in a pot. Heat the oil to 170°C (338°F). Use a thermometer to maintain this temperature as closely as possible throughout the frying process to prevent greasy or burnt tempura.
⏱️ 5 min•🌡️ 170
- 8
Fry the shrimp: Lightly coat each prepared shrimp in a small amount of sifted wheat flour before dipping it into the cold batter, ensuring it's evenly coated.
⏱️ 3 min
- 9
Carefully place the battered shrimp into the hot oil. Fry for approximately 1 to 2 minutes. The tempura is done when the bubbles around the shrimp's tail start slowing down or disappearing.
⏱️ 5 min•🌡️ 170
- 10
Once fried, remove the shrimp tempura from the oil and place it on a wire rack to drain any excess oil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Tempura (エビ天ぷら)
For the Tempura Batter
- 100 g wheat flour, sifted (for a lighter batter, use 100g; for a basic batter, use 300g; do NOT use all-purpose flour)
- 1 egg yolk
- 180 ml cold water
For the Shrimp
- 1 kg shrimp, peeled, deveined, with tail on
For Frying
- 800 ml vegetable oil
- 200 ml sesame oil
- as needed wheat flour, sifted, for dusting
Instructions
- 1
Prepare the batter: Sift 100g to 300g of wheat flour into a bowl. Use 100g for a lighter batter or 300g for a basic batter. Ensure you are using wheat flour, not all-purpose flour.
⏱️ 2 min - 2
Set up an ice bath: Place an ice pack or ice water beneath a smaller mixing bowl. This is crucial for keeping the batter ingredients as cold as possible, which helps make the tempura lighter and crispier.
⏱️ 2 min - 3
In the smaller mixing bowl (over the ice bath), add the egg yolk. Pour 180ml of cold water into the bowl with the egg yolk. Gently break the egg yolk with a whisk.
⏱️ 1 min - 4
Add the sifted wheat flour to the egg yolk and water mixture. Gently tap the batter with a whisk just enough to combine the ingredients. Do NOT overmix, as overmixing will develop gluten, making the batter and resulting tempura heavy.
⏱️ 2 min - 5
Prepare the shrimp: To achieve a straight tempura shape, make small, shallow cuts along the bottom (belly side) of each peeled, deveined shrimp, leaving the tail on.
⏱️ 10 min - 6
After making the cuts, press and squeeze each shrimp down onto a cutting board until you feel small 'pops.' This process loosens the shrimp and prevents it from curling up during frying.
⏱️ 5 min - 7
Prepare the frying oil: Combine 800ml of vegetable oil with 200ml of sesame oil in a pot. Heat the oil to 170°C (338°F). Use a thermometer to maintain this temperature as closely as possible throughout the frying process to prevent greasy or burnt tempura.
⏱️ 5 min•🌡️ 170 - 8
Fry the shrimp: Lightly coat each prepared shrimp in a small amount of sifted wheat flour before dipping it into the cold batter, ensuring it's evenly coated.
⏱️ 3 min - 9
Carefully place the battered shrimp into the hot oil. Fry for approximately 1 to 2 minutes. The tempura is done when the bubbles around the shrimp's tail start slowing down or disappearing.
⏱️ 5 min•🌡️ 170 - 10
Once fried, remove the shrimp tempura from the oil and place it on a wire rack to drain any excess oil before serving.
⏱️ 1 min