Easy Japanese Shrimp Tempura
Tempura is one of the most popular types 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 the most common one as you see on menus in Japanese restaurants.
Besides being a standalone dish, shrimp tempura is also served as part of donburi (Tendon 天丼) or noodle soup (Tempura Soba/udon). Also, Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods. It is served either in a bento box (lunch box) with soba or udon, or, with a dipping sauce like tentsuyusauce (three parts dashi, one part mirin and one part shoyu).
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 a flower in hot oil is called Hanaage (花揚げ), hana means flower and age means deep-frying.
Here are some helpful tips on making tempura:
- Keep all the ingredients cold.
- Start deep-frying as soon as you make the tempura batter.
- Keep the oil temperature steady at the same temperature.
- Just half of the oil surface should be covered with ingredients.
- Add about 200g of (2-3 servings) and about 30g of Tempura crispy frying flour in a plastic bag.
- Then, leave for 20-25 minutes.
- Deep-fried in oil heated to about 170 °C! Serve it with your favourite sauce.