| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 21g | 2.8g | 86g |
| sugars | fibre | protein | salt |
| 3g | 1.9g | 35g | 1.9g |
Why I Love Japanese Shrimp Tempura
There’s something quite enchanting about Shrimp Tempura, a stunning dish hailing from Japan that’s quickly become a favorite in my kitchen. It’s a recipe that never fails to bring both comfort and delight, combining the crispiness of the tempura batter with the succulent sweetness of shrimp.
A Tasty Fusion
Despite my love for Southern and West African cooking, I’ve always been a champion of exploring different cuisines, particularly those that incorporate frying techniques, which remind me of the deep-frying culture in Southern cooking. Although shrimp tempura is quintessentially Japanese, there’s always a hint of familiarity for me. This excitement stemming from diversity is what makes Shrimp Tempura a dish I keep close to my heart.
The Comfort of Cooking
For me, the process of making this delicacy is just as satisfying as enjoying it. The way the shrimp is coated with the batter made of all-purpose flour, cornstarch, eggs, cold water, baking soda, granulated sugar, and kosher salt is some form of art and love merged. When it bubbles as it is being fried in vegetable oil and slowly turns into a golden shade, it’s almost therapeutic. Watching each piece come to life reminds me of why I value cooking. The making of Shrimp Tempura is more than just combining ingredients; it’s an expression of love and creativity.
Once fried, these beautiful pieces are served accompanied by steamed white rice and Tempura Dipping Sauce. The combination of crispness, tenderness, sweetness, and richness in every bite transcends the experience to something simply phenomenal.
While there isn’t a particular externality for this, I do love to follow a chef, like Masaharu Morimoto, a renowned Japanese chef known for his exceptional interpretation of Japanese cuisine. His work serves as a source of inspiration for many of food lovers around the world. It is chefs like him who inspire me to dive into more recipes from other parts of the world.
So, whether it’s a family dinner, a meetup with friends, or just a comforting dinner after a long day being a lawyer, I find myself often gravitating towards Shrimp Tempura. It’s a token from another culture that fits in beautifully with my own, embraced wholly by my palate and heart.
What You’ll Need
- 2 pounds of large shrimp, peeled and deveined
- 1 1/2 cups of all-purpose flour
- 2 tablespoons of cornstarch
- 2 large eggs
- 2 cups of ice cold water
- 1/4 cup of baking soda
- 1 tablespoon of granulated sugar
- 1/2 teaspoon of kosher salt
- 1/2 gallon of vegetable oil for frying
- 6 cups of steamed white rice for serving
- 1 recipe of Tempura Dipping Sauce
Method
Step One
To start, peel and devein the 2 pounds of shrimp. Once done, set them aside.
Step Two
Next, in a large bowl combine 1 1/2 cups of all-purpose flour, 2 tablespoons of cornstarch, 1/4 cup of baking soda, 1 tablespoon of granulated sugar, and 1/2 teaspoon of kosher salt. Mix them well.
Step Three
In another bowl, beat the 2 large eggs and then add 2 cups of ice cold water to it. Stir until it is well combined.
Step Four
Slowly add the wet ingredients into the dry ingredients while stirring. Mix until the batter is somewhat smooth but be sure not to overmix. Keep the batter cold until it’s time for frying.
Step Five
In a deep fryer or large pot, heat the 1/2 gallon of vegetable oil over medium-high heat to 375 degrees F (190 degrees C). You can check if it is ready by dropping a small amount of batter into the oil. If it sizzles and floats to the surface, the oil is ready.
Step Six
Dip each shrimp into the batter to cover it completely, allowing the excess to drip off. Immediately, but carefully, place the shrimp into the hot oil. Cook each side for 2-3 minutes, or until golden brown.
Step Seven
Once cooked, remove the shrimp from the oil using a slotted spoon and drain them on a wire rack over a baking sheet.
Step Eight
Serve the fried shrimp over the steamed white rice with the Tempura Dipping Sauce. Enjoy your Shrimp Tempura!
