Shrimp Tempura
Shrimp Tempura – A great tempura lies in the batter, which should produce crispy, airy, light, and non-greasy tempura. Try my recipe!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 shrimp (or tiger prawn, shelled, deveined and tail on)
- 3 pieces Italian squash (or zucchini)
- 3 pieces sweet potato (yam)
- 3 green beans
- 3 pieces kabocha (Japanese pumpkin)
- vegetable oil (for deep frying)
- steamed rice
- black sesame seeds
- baby spinach and tofu Salad
- salmon teriyaki
- 1 tablespoon Bonito Flavored Soup Base (Mizkan)
- 5 tablespoons water
- 1/4 tablespoon daikon (grated )
- 3 oz (90g) rice flour
- 1 oz (30g) all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 tablespoon salt
- 1 tablespoon vegetable oil
- 1 egg yolk
- 150 ml water (ice cold )
- 3 small ice cubes
- baby spinach
- tofu (cut into small cubes)
- some carrot (shredded )
- miso and mustard dressing (Mizkan )
- white sesame seeds
Instructions
- 1
Rinse the shrimp and pat them dry with paper towels. Use kitchen scissors to cut off the sharp tail, which will help prevent excessive splattering during deep-frying.
- 2
To prevent the shrimp from curling, make a few shallow vertical slits along the underside.
- 3
Prepare the remaining vegetable ingredients and arrange them on a flat surface or plate.
- 4
Prepare the dipping sauce in a small bowl and set it aside.
- 5
Just before you're ready to fry the tempura, mix all the atter ingredients in a bowl using chopsticks. Stir to combine well; the texture should be runny, with some lumps being acceptable. Add the ice cubes to the batter.
- 6
Heat about 3 inches of oil in a flat-bottomed deep skillet to 340°F (170°C) for deep-frying. Stir the batter with chopsticks, then coat the vegetables and fry until light brown. Avoid overcrowding the skillet; fry in batches if necessary. Transfer the cooked vegetables to a dish lined with paper towels.
- 7
To deep-fry the shrimp, dip each one in the batter and lay it flat in the wok to create a lacy effect. Repeat with the remaining shrimp. Once they are yellowish, golden, and crispy, use a strainer or slotted spoon to remove them, draining excess oil on paper towels.
- 8
Baby Spinach and Tofu Salad:
- 9
Assembling the Shrimp Tempura Bento: