Shrimp Tempura is a delightful Japanese dish that offers a crispy, light exterior with a tender, succulent interior. Each shrimp is delicately battered and fried to perfection, creating a satisfying crunch with every bite. The dish is often served with a dipping sauce that complements the flavors, adding a savory and slightly tangy contrast to the crispy coating. Shrimp Tempura is not just a meal, but an experience—its contrast in textures, the delicate balance of flavors, and the artistry behind its preparation make it a beloved dish in Japanese cuisine. Whether enjoyed as an appetizer or a main course, Shrimp Tempura captures the essence of refined yet approachable culinary tradition.
Shrimp Tempura
Shrimp Tempura is a popular Japanese dish known for its light, crispy batter and tender shrimp filling. The shrimp is coated in a delicate batter and deep-fried to create a satisfying crunch, while retaining its juicy, succulent texture.
Ingredients
- ½ cup rice wine
- ¼ teaspoon salt
- ½ pound fresh shrimp, peeled and deveined
- 2 quarts oil for deep frying
- ¼ cup all-purpose flour
- ⅓ cup ice water
- ¼ cup cornstarch
- 1 egg yolk
- ¼ teaspoon salt
- ¼ teaspoon white sugar
- 1 teaspoon shortening
- ½ teaspoon baking powder
Instructions
- In a medium bowl, combine rice wine and salt. Add the shrimp to the mixture, ensuring they are well coated. Cover and let the shrimp marinate in the refrigerator for at least 20 minutes to absorb the flavors.
- Heat oil in a deep fryer or large wok to 375°F (190°C), ensuring the oil is hot enough for a crisp fry.
- In a medium bowl, whisk together the all-purpose flour, ice water, cornstarch, egg yolk, salt, sugar, shortening, and baking powder until smooth and well combined.
- Dip each shrimp into the flour mixture, coating it evenly. Gently place a few shrimp at a time into the hot oil and fry until golden brown on all sides, about 1 ½ minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Serve while still warm.
