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.
Prep Time 1 hour hr
Cook Time 45 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Main Course
Cuisine Japanese
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
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