shrimp tempura

Topped with crispy shrimp tempura, fish cake and sliced scallion, this steamy bowl of Soba Noodle Soup is one of my favorite dishes to enjoy on the New Year’s Eve. In Japan, it is a tradition to eat soba noodles on this day.

Soba Noodle Soup

oz dried soba noodles (buckwheat noodles)

water

kombu (dried kelp) ((4" x 3”, 10 x 8 cm))

katsuobushi (dried bonito flakes)

mirin

Tbsp sake

soy sauce

salt

kamaboko (fish cake)

oz komatsuna ((small bunch; you can use spinach))

green onion/scallion ((or negi))

shichimi togarashi (Japanese seven spice)

If you have a bottle of mentsuyu, the noodle soup base, you can dilute it with hot water to make a soup broth. Click here to see the right water to mentsuyu ratio for soba noodle soup.

[Optional] Soak kombu in water overnight (if you have time).

Transfer kombu and water into a saucepan. Bring the water to a boil. When it’s almost boiling, remove kombu from water and discard.

Add katsuobushi and simmer for 30 seconds. Then turn off the heat and let katsuobushi sink to the bottom of pan. Let Katsuobushi steep for about 10 minutes.

Strain the dashi over a large strainer lined with a paper towel set over another saucepan. Gently twist and squeeze the paper towel to release any remaining dashi into the saucepan.

Add mirin, sake, soy sauce, and salt in the dashi and bring the soup to simmer. Cover with the lid and set aside.

To Make Noodle Soup

Insert a knife at the bottom of kamaboko to separate it from the wooden board. Then cut the kamaboko into ¼” slices.

Slice green onion thinly and cut komatsuna into 2 inch pieces.

Boil the komatsuna in salted water. I first boil the hard bottom parts of komatsuna since they take longer to cook. Then add the leafy part later. Once they are tender, take them out and soak in ice water to stop cooking. Drain well.

Bake shrimp tempura at 400ºF (200ºC) for 15 minutes, or according to the package instructions.

To Prepare Toppings

Meanwhile, reheat the soup broth on low heat and boil two large pots of water. One for cooking soba noodles and the other pot for warming up the noodles after washing them (the second one is optional). Unlike pasta, you do not need to add salt to the water. Cook soba noodles according to the package instructions, but 30 seconds less. Mine says to cook for 4 minutes, so I cook for 3 minutes and 30 seconds.

Drain the soba noodles and wash the noodles with your hand under cold water to get rid of the slimy texture.

[Optional - the right way] Transfer the soba noodles into the other pot of boiling water to warm up the noodles again. Once they are warm, drain and place them into a serving bowl.

To Cook Soba Noodles

Place the soba noodles in a serving bowl. Pour hot soup over the noodles and place toppings. Sprinkle shichimi togarashi or ichimi togarashi if you like it spicy. Serve immediately.

To Assemble

You can keep the leftover soup and toppings separately in an airtight container and store in the refrigerator for 2 days.

To Store

https://www.youtube.com/watch?v=TD9mUSkKQNY

Warm soba noodle in a delicate katsuo kombu dashi and topped with shrimp tempura, kamaboko, and sliced scallion.

For the complete recipe, please visit: http://www.justonecookbook.com/recipes/soba-noodle-soup/

Ingredients:

4 cups (1000 ml) water
4” x 3” (10 x 8 cm) kombu
1 cup (10 g) packed katsuobushi (dried bonito flakes)
2 Tbsp. mirin
1 Tbsp. sake
2 Tbsp. soy sauce
1 tsp. salt
1 Kamaboko (fish cake)
2 frozen shrimp tempura (packaged)
1 bunch komatsuna or spinach
3 inch Tokyo negi or 1 scallion/green onion
7 oz (200 g) dried soba noodles
Ichimi or Shichimi Togarashi

Music courtesy of Audio Network: "Rain or Shine"
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How To Make Soba Noodle Soup (Recipe) 温かいお蕎麦の作り方 （レシピ）

Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.

Shrimp Tempura

shrimp

cornstarch

all-purpose flour

oil (for frying)

Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the “belly” of each shrimp. This will prevent them from curling up during frying.

Add flour and stir in with a fork. Do not overmix.

Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.

Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.

Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.

Serve with soy sauce or Asian dipping sauce.

Enjoy crispy shrimp tempura in minutes with cooking it in an air fryer.

Air Fryer Shrimp Tempura

shrimp (medium or large size recommended)

eggs

bread crumbs

vegetable oil

Preheat air fryer to 350 degrees.

Prepare an egg wash by whisking together 2 large eggs and two teaspoons of water.

Dredge shrimp in flour, shake off excess flour.

Dip dredged shrimp into the egg wash and then roll in panko breadcrumbs.

Cook for 7 to 9 minutes in the air fryer, or until done.

A sweet and spicy appetizer of crispy, battered, deep-fried shrimp in a delicious (and easy!) Asian-fusion sauce.

Bang Bang Shrimp

vegetable/canola oil or peanut oil, (for frying)

shrimp,

cayenne powder

garlic powder

black pepper

mayonnaise

sweet chili sauce

sriracha sauce

lime juice, (or to taste)

chopped fresh parsley, (for garnish, optional)

sesame seeds, (for garnish, optional)

green onions, (for garnish, optional)

In a large frying pan or deep skillet, add the oil, coming up about 2 inches on the sides. Heat oil to 375˚F.

In the meantime, place raw shrimp in kefir or buttermilk to coat.

In a separate bowl or plate, combine cornstarch, cayenne, garlic powder, salt, and pepper.

Remove shrimp from liquid; shake off any excess, and coat shrimp in cornstarch mixture.

Add coated shrimp to the hot oil and fry for about 1 to 2 minutes per side, or until golden brown.

Remove shrimp to a paper towel lined plate.

In a mixing bowl stir together the mayonnaise, sweet chili sauce, sriracha, and lime juice.

Transfer shrimp to a serving bowl.

Garnish with parsley and sesame seeds.

Serve with the sauce. You can also drizzle the sauce over the shrimp.

Crispy fried shrimp tempura- the perfect appetizer to any seafood dinner.

Crispy Shrimp Tempura Recipe

10 oz package tempura batter mix

Water

Vegetable oil (for frying)

Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.

Mix the tempura batter mix with ice-cold water according to the package.

Heat vegetable oil in a skillet over high heat.

Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp tempura until golden in color. Remove from hot skillet and transfer to a plate lined with paper towels. Serve the shrimp tempura with low sodium soy sauce or tempura sauce.

This tempura batter recipe will give you ultra-crispy pieces of tempura just like your favorite Japanese restaurant in under 30 minutes.

Japanese Tempura Batter Recipe (Easy & Authentic)

c vegetables (sliced evenly and prepared)

¾ c all-purpose flour

½ c potato starch

vodka

¾ c carbonated water (chilled in the fridge)

g dashi mix

¼ c soy sauce

Shrimp: Clean the shrimp under running water and remove the heads. To devein the shrimp, pull the vein from the opening of the shrimp where you removed the head. To straighten your shrimp, score very shallow (⅛ inch) cuts on the belly of the shrimp. (You can also use skewers to straighten the shrimp if you don’t want to score them). Straighten the shrimp on a plate over paper towels to dry the shrimp off.

Prep vegetables by washing and drying them before dunking them in the batter.Kabocha: slice the squash in half and remove the seeds. Slice the kabocha into ⅛ inch pieces.Root vegetables: cut into ⅛ even slices to make sure they cook properly.Eggplants: keep the top intact and make slices starting from the middle to the bottom of the vegetable. The eggplant should look like a fan.Zucchini: cut the tops off and cut into lengthwise strips with a ¼ inch width.

Shrimp and vegetables

In a heavy-bottomed pot, add about 2 inches of oil from the bottom of the pot. Heat the oil to 350 °F degrees.

In a mixing bowl, add the flour and half of potato starch and mix thoroughly. Set aside the other half of potato starch to coat your ingredients right before dipping into the batter.

In another bowl, add the egg and mix in the cold vodka. Then add the carbonated water.

Carefully, add the wet batter into the mixing bowl and use the chopsticks to mix the batter in swift movements. Try to lift the bowl and move the bowl in round movements while stirring with the chopsticks. Make sure to not overmix the batter or your tempura will end up chewy. You should have some lumps in your batter. The mixing process should take no longer than one minute.

In a separate bowl, add ¼ cup of potato starch in a shallow bowl. Cover the shrimp &amp; vegetables in a light layer of potato starch.

Frying shrimp: Holding the shrimp tail, dunk the shrimp into the batter and cover thoroughly. Carefully lower the battered shrimp into the oil. To add extra crispy tendrils of tempura, dip your hand back into the batter and drip small drops of batter onto the frying shrimp.

Turn the shrimp after about one to two minutes. Remove the cooked shrimp from the oil and place them over paper towels on a cooling rack.

Frying vegetables: Carefully lower the battered vegetables into the oil. The vegetables cook fairly quickly so make sure to watch these carefully. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables (it should have a pale blonde color) from the oil and place them over paper towels on a cooling rack.

Tempura batter

In a small saucepot, add the water over medium-low heat.

Add the dashi mix, soy sauce, and mirin.

Heat until it boils for one minute and then remove from heat.

Serve in a small sauce dish.

Tetsuya dipping sauce

This Homemade Shrimp Tempura Batter has great flavor and will give your tempura just the right texture. It is light, crisp, and tasty.

Homemade Shrimp Tempura Batter

cornstarch (+ extra for dusting shrimp)

baking powder

club soda

Corn oil (for frying)

shrimp peeled and deveined (about 21-25 shrimp)

Start off by preparing the shrimp by making sure they are thawed, peeled, and deveined.

Then you want to stretch or straighten them out by making small slits ok the back and front of the shrimp. This will separate it just enough so the shrimp doesn’t hold a curl when being fried.

Now lay the shrimp in single layers and dust both sides with cornstarch.

Prepare the shrimp

In a large bowl, mix the flour, cornstarch, baking powder, and salt. Then pour in the ice-cold club soda and mix just to combine. Careful not to over mix.

Then begin using the batter immediately. If you do not use the batter right away and plan to use it later, just cover the bowl with plastic wrap and refrigerate. That way it is ice cold when ready to use again.

Make the batter

Now heat a heavy-bottomed pot with corn, vegetable or avocado oil (about 2 inches deep). You’ll want the oil to be between 338-356 degrees Fahrenheit. Check the temperature using an instant-read food thermometer.

Now grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. Then transfer to a paper towel-lined dish to absorb and excess oil. Careful not to overcook the shrimp or they will become tough and chewy.

Fry the shrimp in hot oil

Homemade easy Prawn Tempura recipe ( Japanese battered prawns ), made with large tiger prawns, and crispy tempura batter coating. Serve with your favourite dipping sauce. Perfect seafood appetizer for all occasions.

Prawn Tempura ( Battered Prawns )

tbsp Plain flour (To dust the prawns)

Salt & pepper to taste (To seaon the prawns)

Plain flour (All-purpose flour)

Corn starch (Or potato starch)

Baking powder

200 ml Cold water

tbsp Soy sauce (Light soy

tbsp Mirin (Japanese rice cooking wine)

tbsp Rice vinegar (or lemon juice)

Brown sugar (or white sugar)

¼ tsp Grated ginger

Prawns should be peeled, deveined, and pat dry with paper towel or clean cloth to remove excess moisture. ( You can either leave the tail-on or remove the tails to your preference. )

To prevent the prawn from curling, cut shallow diagonal slits on the bottom and also on the top of the prawn. Then gently press and flatten it make it straight. Season the prawns with salt and pepper to taste.

Lightly dust each prawn in the plain flour and set them aside.

Prepare Prawns

Combine plain flour, corn starch, and baking powder in a small bowl and set it aside. Whisk one egg and cold water in a large mixing bowl. Add the flour mixture in. Stir gently for 1-2 minutes and don&#39;t worry about the lumps.

Make Tempura Batter

Fill the pot with frying oil about 3-4 inches high. Heat the oil over medium-high heat between ( 340º-350º F ). Test with few drops of batter if the oil is ready or not. Once the oil is hot enough, dip the prawn in the batter mix, gently toss excess batter.

Add the battered prawns in hot oil and fry for 2-3 minutes or until crispy. Flip occacionally. Then remove from oil and place it over the cooling rack. ( Repeat the process and do not overcrowd the frying oil. Fry with small batches. )

Deep-Frying

Combine soy sauce, rice vinegar, sugar, and grated ginger in a small bowl and whisk until sugar dissolved.

Dipping Sauce

Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you&#039;ll be hooked.

club soda, (cold)

vegetable oil (for frying)

Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.

Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.

Sift together the flour and cornstarch in a medium bowl and set aside.

In another bowl, whisk together the cold water, cold club soda, and 1 egg.

Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It's ok if the batter is lumpy.

Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.

Remove from hot skillet and transfer to a plate lined with paper towels.

Repeat the steps until all the shrimp is cooked.

Serve the shrimp tempura with siracha mayonaise or chili sauce.

An Eastern crispy snack or starter! This Jumbo Shrimp Tempura is served with a fluffy and fresh Sour Cream Sauce

Jumbo Tempura Shrimp

lbs. Shrimp (deveined and peeled)

All-Purpose Flour

Cornstarch

Baking Powder

Canola Oil

Sour Cream

Lemon

Chinese Red Pepper Flakes

prepare the ingredients

Thaw out the shrimp (if they were frozen), peel and also devein them. Rinse the shrimp in cold water and pat dry. Set it aside. Prepare the shrimp by Combine all of dry ingredients and whisk it. Add water then whisk it rapidly. This will make your batter light and airy. The combination and consistency of the batter must not be too thick or liquidly. It must be homogenously.Dip the cleaned Shrimp into Tempura. 

prepare the shrimp and sauce

Heat the frying oil to 375 degrees Fahrenheit then deep fry the shrimp for 4-5 minutes or until golden color.  Dry fry in batches.Transfer the cooked shrimp onto a paper towel plate. Serve your shrimp with the sauce on the side with red pepper flakes.Preparing The SauceTo prepare the serving sauce, whisk the sour cream, then add lime zest and lemon juice. Continue whisking until well combined. Place in the refrigerator until ready to use.

This homemade tempura batter recipe delivers restaurant-quality results with a light, crispy texture. It’s quick and easy to make, using simple ingredients. It’s the perfect tempura batter for shrimp and  vegetables.

Tempura Batter Recipe

all purpose flour

corn starch, divided

COLD carbonated water

vodka (*key ingredient for crispy batter)

salt (optional)

Neutral oil

shrimp, deveined and peeled (Optional : leave tail on)

Add oil to the frying pan, enough to cover ingredients when frying.  Heat oil to 375°F. For accuracy, use a food thermometer.

Top 11 shrimp tempura recipes from across the web

The most viewed shrimp tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Soba Noodle Soup

Shrimp Tempura

Air Fryer Shrimp Tempura

Bang Bang Shrimp

Crispy Shrimp Tempura Recipe

Japanese Tempura Batter Recipe (Eas...

Homemade Shrimp Tempura Batter

Prawn Tempura ( Battered Prawns )

Shrimp Tempura

Jumbo Tempura Shrimp

Tempura Batter Recipe

Top 11 shrimp tempura recipes from across the web

The most viewed shrimp tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soba Noodle Soup

Shrimp Tempura

Air Fryer Shrimp Tempura

Bang Bang Shrimp

Crispy Shrimp Tempura Recipe

Japanese Tempura Batter Recipe (Eas...

Homemade Shrimp Tempura Batter

Prawn Tempura ( Battered Prawns )

Shrimp Tempura

Jumbo Tempura Shrimp

Tempura Batter Recipe

The most viewed shrimp tempura recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine