Shrimp Tempura
This is one of our favourite Japanese dishes, it seems intimidating, but give it a try, just follow the steps in the video and you are good to go.
Equipment
- cast iron pot
Ingredients
Tempura sauce
- 200 ml water
- 2-3 pieces Kombu
- 5 g Bonito Flakes
- 100 ml Mirin
- 100 ml Sake
- 100 ml Soy sauce
Tempura Batter
- 1 egg
- 200 g wheat flour
- ½ tbsp baking soda
- 200 ml water
Shrimps
- 12 shrimps
- sae salt to taste
- togarashi to taste
Instructions
Tempura sauce
- add the water in a small pot
- add the kombu
- let it shimmer at a low temperature for 10 minutes
- remove the kombu from the pot
- add the bonito flakes and let them steep for 5-6 minutes
- take the bonito flakes out and squeeze them
- the liquid goes back in the pot
- add the mirin
- add the sake
- add the soy sauce
- bring it to shimmer and let it reduce for 10-15 minutes
Tempura Batter
- add the egg in a bowl and whisk it up until combined, not foamy
- in the bowl with the wheat flour add the baking soda and mix it in dry
- in the bowl with the egg add the water
- add ⅓ flour and mix it carefully, not too quickly, not too rapidly until the right consistency (like a pancake or crepe)
- once the consistency is correct add 3 ice cubes and put it in the fridge until you prepare the shrimps
Shrimps
- devein the shrimps and take the shell off
- straighten up the shrimps by making shallow cuts on the belly side as well as on the side
- place the shrimps with the belly down and push it until you can hear the muscle break
- on a cast iron pot, half fill it with olive oil
- get the shrimps into the flour and cover them on all sides
- once the olive oil in the cast iron pot reaches 170℃-388℉
- deep the shrimps in the batter
- swirl the shrimps into the olive oil
- deep your fingers into the batter and sprinkle them into the pot to achieve crispiness
- once all shrimps are cooked place them on a big plate and sprinkle them with a little bit of salt and togarashi
- ready to serve