Shrimp tempura is a beloved Japanese dish that has gained international popularity due to its delicate flavors, crispy texture, and beautiful presentation. Tempura itself is a cooking technique that involves deep-frying battered seafood, vegetables, or other ingredients. The dish is thought to have originated in the 16th century when Portuguese missionaries introduced the concept of batter-frying to the Japanese.
Shrimp tempura is renowned for its light and crispy coating, achieved by using a batter made from a mixture of all-purpose flour, cornstarch, baking powder, salt, and ice-cold water. The chilled water helps create a distinct texture by inhibiting gluten formation and resulting in a thinner, crispier crust.
When served, shrimp tempura is often accompanied by a dipping sauce made from soy sauce, which adds a salty and umami flavor that complements the delicate sweetness of the shrimp. Wasabi, a pungent Japanese horseradish, is often added to the soy sauce for a touch of heat and additional depth of flavor. Pickled ginger is also served as a palate cleanser between bites.
To enjoy shrimp tempura, it is best served hot and fresh out of the fryer. The dish is typically presented on a plate or a wooden tray, garnished with shredded daikon radish or green onions for added freshness and visual appeal. It is important to savor the tempura while it is still crispy, as it tends to lose its texture if left to sit for too long.
Shrimp tempura has gained immense popularity not only in Japan but also in various parts of the world. Its delicate flavors, light texture, and beautiful presentation make it a favorite among seafood lovers and those who appreciate Japanese cuisine. It has become a staple in Japanese restaurants worldwide and has even been adapted into fusion dishes, such as shrimp tempura sushi rolls or tempura tacos, showcasing its versatility and appeal across culinary boundaries.
Whether enjoyed as a standalone dish or as part of a larger meal, shrimp tempura continues to captivate taste buds with its delightful combination of flavors and textures. Its rich history, refined flavors, and widespread popularity have solidified shrimp tempura as a true culinary gem in the world of Japanese cuisine.
Shrimp Tempura
Ingredients
- 1 Lb large shrimp peeled and deveined
- 1 Cup all-purpose flour
- ½ Cup cornstarch
- 1 Tsp baking powder
- ½ Tsp salt
- 1 Cup ice-cold water
- Vegetable oil for frying
- Soy sauce for serving
- Wasabi for serving
- Pickled ginger for serving
Instructions
- In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk them together to evenly distribute the dry ingredients.
- Gradually pour the ice-cold water into the flour mixture while whisking. Stir until the batter is smooth and has a slightly thick consistency. It should be thin enough to coat the shrimp but not too runny.
- Place the batter in the refrigerator and let it rest for about 15 minutes. This will help the batter become lighter and crispier when fried.
- Meanwhile, heat vegetable oil in a deep fryer or large, deep saucepan to about 350°F (175°C).
- Take the shrimp and pat them dry with paper towels. This will help the batter stick better to the shrimp.
- Dip each shrimp into the batter, coating it completely. Allow any excess batter to drip off before carefully placing the shrimp in the hot oil. Fry a few shrimp at a time to avoid overcrowding the pan.
- Fry the shrimp for about 2-3 minutes or until the batter turns golden brown and crispy. Use tongs or a slotted spoon to remove the shrimp from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining shrimp.
- Serve the shrimp tempura hot with soy sauce, wasabi, and pickled ginger on the side for dipping.
