Tempura (天ぷら or 天麩羅
tempura, [tẽ̞mpɯᵝra]) is a Japanese dish of seafood or vegetables that have been battered and deep fried.
Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it likely originated with Portuguese traders). The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavoured broth spiked with grated radish for dipping. Do not miss out on ebi-ten (tempura prawns).
Tempura is one of the most popular type of Japanese food that is widely enjoyed around the world. Among all kinds of tempura, Shrimp Tempura (海老の天ぷら) is probably most common one as you see on menus in Japanese restaurants.
What is Shrimp TempuraIn Japan we call Shrimp Tempura Ebiten (エビ天). Ebi means shrimp and tencomes from tempura. Seafood is often used as ingredients for tempura besides vegetables and among seafood, shrimp is definitely the most popular.
When you order shrimp tempura at Japanese restaurants, it’s usually coated with crispy tempura batter crumbs. The cooking method when tempura batter bloom like flower in hot oil is called Hanaage (花揚げ), hana means flower and age means deep frying.
Ingredients
Instructions
tempura, [tẽ̞mpɯᵝra]) is a Japanese dish of seafood or vegetables that have been battered and deep fried.
Light and fluffy tempura is Japan’s contribution to the world of deep-fried foods (though it likely originated with Portuguese traders). The batter-coated seafood and vegetables are traditionally fried in sesame oil and served with either a tiny pool of salt or a dish of soy sauce-flavoured broth spiked with grated radish for dipping. Do not miss out on ebi-ten (tempura prawns).
Tempura is one of the most popular type of Japanese food that is widely enjoyed around the world. Among all kinds of tempura, Shrimp Tempura (海老の天ぷら) is probably most common one as you see on menus in Japanese restaurants.
What is Shrimp TempuraIn Japan we call Shrimp Tempura Ebiten (エビ天). Ebi means shrimp and tencomes from tempura. Seafood is often used as ingredients for tempura besides vegetables and among seafood, shrimp is definitely the most popular.
When you order shrimp tempura at Japanese restaurants, it’s usually coated with crispy tempura batter crumbs. The cooking method when tempura batter bloom like flower in hot oil is called Hanaage (花揚げ), hana means flower and age means deep frying.
Ingredients
- 10 large shrimps
- Corn starch for dusting
- Oil for deep frying (vegetable oil : sesame oil = 10 : 1)
- 1 cup (240 ml) egg + water (1 cold large egg (40ml) + 200 ml ice water)
- 1 cup (240 ml) all purpose flour
- Tempura Sauce
- ¾ cup (200 ml) dashi (or ¾ cup water + 1 tsp. Hondashi)
- 3 Tbsp. soy sauce
- 2 Tbsp. mirin
- 2 tsp. sugar
- 2" (5 cm) daikon radish, grated and squeeze liquid out
Instructions
- To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.
- To prepare shrimp, read step-by-step instructions with pictures on
- How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.
- In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read
- How To Deep Fry Food.
- To make tempura batter, sift the flour into a large bowl.
- Add the egg into very cold water.
- Whisk the egg mixture vigorously and discard the form on the surface.
- As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.
- Dust corn starch on top of shrimps.
- Coat the shrimp in batter.
- Deep fry until golden brown, about 2 minutes. Do not crowd the fryer with shrimps; leave at least half of oil surface empty. Don't over cook the shrimp as they becomet tough texture. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and
- turn the oil darker if left in fryer.
- Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.
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