Shrimp Tempura Recipe

Shrimp Tempura Recipe

Shrimp tempura is a popular Japanese dish made by deep-frying fresh shrimp in a light, crispy batter. The batter used for making tempura typically consists of flour, water, sometimes starch, and occasionally egg. In this recipe, we use a tempura batter mix to make it quick and easy to prepare whenever you crave it. Shrimp tempura is a type of tempura, a Japanese dish where various ingredients are battered and deep-fried until they become golden and crispy. It is usually served with soy sauce or tempura dipping sauce.

The name “tempura” is derived from the Latin word “tempora cuaresme,” which means “in the time of Lent.” Japanese people consider it a generic name for the dish. Tempura became popular in Japan, particularly in the city of Nagasaki, during the 16th century when Japan was relatively isolated from the rest of the world. At that time, Portuguese Catholic missionaries introduced Western-style frying techniques to Japan, where food was dipped in batter and then deep-fried. This is how the history of tempura in Japan began.

Tempura batter is primarily made from three main ingredients: flour, egg, and ice-cold water. The main difference between tempura batter and the more common batter lies in the fact that tempura batter uses significantly less oil and never includes breadcrumbs. Using tempura batter, you get a delicate, crispy texture, unlike the heavier breading found in other types of batter. After frying, tempura should be served immediately while it’s still crispy, or you can place it in a single layer on a wire rack to preserve its crispiness.

Among Asian cuisines, shrimp tempura is one of our favorites, and this recipe provides an easy way to make restaurant-quality tempura in your own kitchen.

Ingredients for Shrimp Tempura:

1. Shrimp (500 grams)
2. Garlic paste (1 tsp)
3. Ground black pepper (1 tsp)
4. Soy sauce (1 tsp)
5. Cornflour (as needed)
6. Tempura powder (as needed)
7. Oil for frying
8. Sweet chili sauce (for serving)

How to Prepare Shrimp Tempura:

1. Clean and devein the shrimp, leaving the tails intact. Wash them thoroughly and pat them dry.
2. In a bowl, mix together garlic paste, soy sauce, and ground black pepper. Marinate the shrimp in this mixture for at least 20 minutes.
3. Meanwhile, prepare a thick tempura batter by mixing tempura powder with ice-cold water.
4. Heat oil in a pan to deep-fry the shrimp.
5. Coat each shrimp lightly with cornflour, then dip it into the tempura batter.
6. Carefully place the battered shrimp into the hot oil and fry until they turn golden and crispy.
7. Remove the shrimp from the oil and place them on a paper towel to drain excess oil.
8. Serve the shrimp tempura hot with sweet chili sauce for dipping.

Tempura vs. Panko: Panko is a type of Japanese breadcrumb that is made from specially processed bread, resulting in a light and airy texture. It has a unique quality of staying crispy longer compared to regular breadcrumbs and is often used as a crispy coating for various dishes. Panko is commonly used in Japanese dishes like tonkatsu (breaded pork cutlets), karaage (Japanese fried chicken), and more.

Tempura, on the other hand, is a cooking technique where ingredients are lightly coated in a batter and deep-fried. Tempura batter is made from a combination of flour, water, and occasionally egg. It produces a delicate, crispy texture that enhances the natural flavors of the ingredients. Tempura is not limited to shrimp but can include vegetables and other proteins.

In summary, panko and tempura are related in that panko can be used as part of a tempura batter, but they serve different purposes. Panko is primarily a type of breadcrumb, while tempura is a frying technique using a specific batter.

Both panko and tempura play prominent roles in Japanese cuisine, offering versatility and unique textures to a variety of dishes.