Shrimp Tempura

Shrimp Tempura

from justonecookbook.com
45 min

Make my crispy and delicious Shrimp Tempura recipe at home! The secret to making a light, crisp coating that doesn‘t absorb oil is in the batter and the deep-frying technique.

Ingredients

  • ¾ cup dashi (Japanese soup stock)
  • 3 Tbsp soy sauce
  • 2 Tbsp mirin
  • 2 tsp sugar
  • 10 prawns ((black tiger prawns for home cooking, typically))
  • 3 cups neutral oil ((or use a 10-to-1 ratio of neutral oil to sesame oil))
  • potato starch or cornstarch ((for dusting))
  • 1 cup all-purpose flour (plain flour)
  • 1 large egg (50 g each w/o shell) ((chilled))
  • 200 ml iced water ((¾ cup + 4 tsp))
  • 2 inches daikon radish ((grated and lightly squeezed of liquid))

Directions

  1. 1

    Before You Start: Gather all the ingredients. I strongly encourage you to weigh your flour in metric using a kitchen scale. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. 

  2. 2

    Gather the ingredients for the tempura dipping sauce.

  3. 3

    Peel 10 prawns, leaving on the tail and last shell segment (closest to the tail). Straighten the shrimp so it looks gorgeous; learn how in my post on how to prepare shrimp. Pat dry with paper towels to completely remove any surface moisture. Any excess moisture will keep the tempura from getting crispy and make it soggy. Tip: We typically use black tiger prawns to make shrimp tempura at home. Tempura specialty restaurants in Japan use the more-expensive Japanese tiger prawns.

  4. 4

    In a wok or a medium-sized pot, add 3 cups neutral oil or enough for 1½ inches (3 cm) of oil in the pot. Heat the oil to 340–350ºF (170–180ºC) and check the temperature using a thermometer. To check with wooden chopsticks, dip them in the oil; when small bubbles form around the tips, the oil is ready. Be sure to maintain the oil temperature at all times. Tip: For enhanced aroma and taste, I like to add 1 part sesame oil for every 10 parts neutral oil.

  5. 5

    While the oil is heating up, prepare the tempura batter. We‘ll use a 1-to-1 ratio (by volume) of flour to egg + water. First, gather the batter ingredients.

  6. 6

    Peel and grate 2 inches daikon radish (I love this grater) and gently squeeze out some of the liquid.

  7. 7

    You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for a month. Reheat in the oven or oven toaster until crisp on the outside and heated through on the inside. If you have leftover dipping sauce, you can store it in the refrigerator for up to 1–2 weeks.