tempura

Delicious Shrimp Tempura recipe! The secret to making a light, crisp coating that doesn&#039;t absorb oil when fried is in the batter and deep-frying technique.

Shrimp Tempura

prawn

potato starch/cornstarch ((for dusting))

neutral-flavored oil

egg (50 g w/o shell) ((cold, about 50 g))

200 ml iced water

all-purpose flour (plain flour) ((120 g))

soy sauce

mirin

tsp sugar

daikon radish ((5 cm; grated

Gather Tempura sauce ingredients.

Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

To Make Tempura Sauce

To prepare shrimp, follow the instruction on how to straighten the shrimp.

To Prepare Shrimp

In a wok or a medium-size pot, heat 1 ½&quot; (3 cm) of the oil to 340-350 ºF (170-180 ºC) and maintain the oil temperature at all times. You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s ready for deep frying. If you want to read more about deep frying tips, please read this post.

Gather Tempura batter ingredients.

Sift the flour into a large bowl.

Add the egg into very cold water.

Whisk the egg mixture vigorously and discard the foam on the surface.

Slowly pour the egg mixture into the flour. Mix the batter but do not over mix; it&#039;s okay to leave some lumps in the batter. Keep the batter cold all the time. Make batter right before deep frying to avoid activation of wheat gluten.

Dust potato starch (or cornstarch) over the shrimp. This will help the shrimp adhere to the tempura batter.

Coat the shrimp in the batter.

Deep fry the shrimp until golden brown, about 2 minutes. Do not crowd the wok (pot) because the oil temperature will drop quickly. Don&#039;t overcook the shrimp; otherwise, the texture will be tough and dry. Transfer the Shrimp Tempura to a wire rack or a plate lined with a paper towel to drain excess oil. Between batches, skim the crumbs in the oil, which will burn and turn the oil darker if left in the wok (pot).

To Make Tempura

Grate the daikon and squeeze the liquid out.

Serve shrimp tempura with warm tempura dipping sauce and grated daikon on the side. Put some grated daikon in the dipping sauce and dip the tempura in the sauce to enjoy.

To Serve

Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.

Tempura Vegetables and/or Shrimp Recipe | The Food Lab

(1.9L) peanut oil or vegetable shortening

(3 ounces) cornstarch

(2 1/4 ounces) all-purpose flour

Kosher salt

(60 milliliters) 80-proof vodka

(120 milliliters) ice-cold club soda

vegetables

Lemon wedges,

Heat oil to 375°F (191°C) in a large wok over high heat, then adjust heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels.

Combine cornstarch, flour, and 1 teaspoon salt in a large bowl and stir with chopsticks to blend. Combine egg and vodka in a small bowl and whisk until completely homogeneous. Add club soda and stir with chopsticks until barely combined. Immediately add to bowl with flour and, holding bowl with one hand and chopsticks in the other, shake bowl back and forth while vigorously stirring with chopsticks until liquid and dry ingredients are just barely combined. There should still be many bubbles and pockets of dry flour.

Add vegetables (and/or shrimp) to batter and fold with your hand to coat. Pick up vegetables a few pieces at a time, allowing excess batter to drip off, and transfer to hot oil, getting your hand as close as possible to the surface before letting go in order to minimize splashing. Increase heat to high to maintain the temperature as close to 350°F (177°C) as possible and add remaining vegetables (and/or shrimp) a few pieces at a time. Immediately start agitating them with chopsticks or a wire mesh spider, separating vegetables, flipping them, and constantly exposing them to fresh oil. Continue frying until batter is completely crisp and pale blond, about 1 minute.

Transfer tempura to a paper towel–lined plate or baking sheet and immediately sprinkle with salt. Serve with lemon wedges.

How to cook perfect crispy Tempura prawn and vegetables at home. A secret ingredient to make crispy tempura batter &amp; many tips to prepare ingredients.

Tempura

Prawns

purple sweet potato

Slices of lenkon

shiso

Shiitake mushrooms

Chikuwa fish cake (*1 optional)

g flour

75 ml Ice cold water

tbsp Kewpie mayonnaise

Water

tbsp Dashi powder

Mirin

Soy sauce

daikon

Prepare the prawn and vegetables and set aside. *2

Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don&#x27;t over-mix or it will be too gooey).

Set aside in fridge until all ingredients and oil is ready.

Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.

Add each ingredient (prawn &amp; vegetable) to the batter individually to coat them and put them into the oil.

When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.

When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.

Continue to coat and fry each ingredient until all done.

Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).

Add the water, soy sauce, and dashi powder and bring to a boil.

Place the sauce in a bowl and allow it to cool down then serve with the Tempura.

Pour about 1/4 cup of Tentsuyu  in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. *3

Sauce

https://content.jwplatform.com/videos/S2KhUXux.mp4

Tempura is a popular Japanese deep-fried seafood/vegetables encased in a light yet crisp batter. Learn how to make perfect tempura at home!

Basic Tempura Recipe

200 ml iced water ((keep it cold))

all-purpose flour

shrimp

Japanese/Chinese eggplant

oyster mushrooms (eringi)

shiso leaves

lotus root (renkon)

potato

kabocha (squash/pumpkin)

Tbsp all-purpose flour (plain flour) ((for dusting))

oil rice

To make the shrimp straight, follow this instruction on how to straighten the shrimp. Pat dry and make sure moisture is completely removed from the shrimp.

Cut all the vegetables into thin 5-mm slices. For eggplant, discard the head, then cut it in half lengthwise. Followed by cutting the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm) leaving the top 1-inch part intact. Then, gently press down to fan the slices out.

To Prepare Ingredients

In a medium-size pot, heat 1 ½&quot; to 2&quot; (3-5 cm) of the oil to 350°F (180°C).

To Prepare Oil

While oil is heating up, start preparing the tempura batter. Add the egg into the icy water in a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.

Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter but do not over mix; it&#039;s okay to leave some lumps in the batter. Keep the batter cold at all times (keep in the fridge). Make batter right before deep frying to avoid activation of wheat gluten.

To Make Tempura Batter

Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use chopsticks; when you see small bubbles around chopsticks, it’s ready for deep frying. If you want to read more about deep frying tips, please read this post.

Start deep frying with cleaner ingredients (less astringent); for example, the cooking order would be shiso → mushroom → eggplant → shrimp → sweet potatoes, and kabocha. Coat the ingredients in the batter. For shrimp, sprinkle some flour or potato starch (or cornstarch) over to will help adhere to the tempura batter.

Deep fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Here&#039;s the rough cooking time for the ingredients. Shiso (350ºF/180ºC, 20-30 seconds)→ mushroom (350ºF/180ºC, 1 min) → eggplant (350ºF/180ºC, 1 min) → shrimp (350ºF/180ºC, 2 minutes)→ sweet potatoes, and kabocha (320ºF/160℃, 2-3 mins).

Transfer the Tempura to a wire rack or a plate lined with a paper towel to drain excess the oil.

Between batches, scoop up the crumbs in the oil (this is called Tenkasu), which will burn and turn the oil darker if left in the pot.

To Deep Fry Tempura

Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm Tentsuyu in individual small bowls and serve grated daikon on the side.

Put 1 Tbsp of grated daikon in the sauce and dip the tempura in the sauce to enjoy.

Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with&nbsp;karashi mustard ponzu sauce.

Chicken Tempura (Toriten)

¾ lb boneless, skinless chicken breast ((320 g))

ginger

garlic

black pepper

salt

sake

egg (50 g w/o shell)

cake flour ((45 g))

potato starch/cornstarch ((55 g))

water ((75 ml))

neutral-flavored oil (vegetable, canola, etc) ((for deep frying) (700-950 ml))

ponzu

Karashi mustard

Gather all the ingredients.

Pound the chicken breast with a meat tenderizer. If you don’t own one, you can use the back of the knife. This helps to yield thinner and flatter piece of meat, so the meat cooks faster and more evenly (no more overcooking!).

Cut the meat into roughly ¾&quot; (2 cm)-wide and 3&quot; (7.5 cm)-long strips.

Grate 1 knob ginger and 1 garlic clove.

Season the chicken with freshly ground black pepper,&nbsp;¼ tsp kosher salt, 1 tsp sake, and 2 tsp soy sauce.

Add the grated ginger and garlic and mix well with hands (rub the chicken with seasonings).

Set a medium bowl over a large bowl with ice water in it. Add 1 egg and whisk well.

With a fine-mesh sieve, sift the ⅓ cup (45 g) cake flour and ⅓ cup (55 g) potato or corn starch into the bowl with the egg.

Gradually add ⅓ cup (75 ml) water and mix all together until just enough to combine (don’t over mix).

Add the chicken pieces and coat well with the batter.

Heat the 3-4 cups (700-950 ml) oil to 350 ºF (180 ºC) in a deep fryer (or in a medium-size pot). Add in only 2-3 pieces of battered chicken at one time. To prevent the temperature of the oil from decreasing, do not add too many cold chicken pieces at once. Deep fry each batch until crispy on the outside, about 4 minutes total, 2 minutes each side. Then repeat with another 2-3 pieces, until all pieces are cooked. Pick up tempura crumbs in the oil to keep your oil clean.

Serve the Chicken Tempura with shredded cabbage (I use this cabbage slicer which yields thinly shredded cabbage) and ponzu with karashi mustard on the side.

Who can resist delicious crispy homemade vegetable tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn't absorb oil when deep fried. I’ll teach you how to achieve excellent results in this recipe.

Vegetable Tempura

neutral-flavored oil (vegetable, canola, etc)

⅛ kabocha (squash/pumpkin)

Japanese eggplants

shiso leaves (perilla/ooba)

large egg (50 g w/o shell) ((cold 1 large egg, 40 ml))

200 ml iced water ((¾ cup + 4 tsp to be precise))

all-purpose flour (plain flour)

dashi (Japanese soup stock; click to learn more)

daikon radish

Combine dashi stock, mirin, sugar, and soy sauce in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

Slice Japanese sweet potato into thin pieces and soak in water for 15-30 minutes to remove excess starch. Then dry them using paper towels.

Cut kabocha squash and lotus root into thin slices. Soak lotus root in vinegar water (2 cups water + 1 tsp vinegar).

Cut King oyster mushroom into thin slices.

Discard the head of the eggplant first, then cut it in half lengthwise. Then cut the eggplant lengthwise into very thin (⅛ inch, 3 mm) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the slices out.

Once the ingredients are ready, heat 1 ½&quot; (3 cm) of the oil to 356ºF (180ºC) in a deep-fryer or pot. To make the batter, sift the flour into a large bowl.

To Prepare Tempura Ingredients

Sift all-purpose flour.

Whisk vigorously and discard the form on the surface.

As you slowly pour the egg mixture into the flour, mix the batter for about 1 minute with chopsticks in a figure 8 motion. Do not over mix and leave some lumps in the batter to avoid activation of wheat gluten. Keep the batter cold all the time by adding 1-2 ice cubes in the batter or by putting the batter bowl in a larger bowl containing ice water.

Start deep-frying from the root vegetables as oil temperature needs to be a bit lower than non-root vegetables. If the ingredient is wet, dry them with a paper towel before dredging in the batter. While tempura is being fried, moisture from the ingredients will be evaporated and tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after being deep-fried.

For root vegetables, deep-fry at 320°F (160°C) for 3-4 minutes. For vegetables and mushrooms, at 338-356°F (170-180°C) for 1-2 minutes. Do not overcrowd with ingredients. Remember you only put ingredients taking up about half of the oil surface area. When you put too many ingredients, the oil temperature will drop quickly. Make sure to keep the right temperature all the time. For shiso leaves, sprinkle a bit of sifted flour on the back of the leaves and dip only the back of the leaf into the batter, and deep-fry for 15 seconds. For ingredients that are hard to keep the batter on, such as Shrimp Tempura, Kakiage, or shiso, we dust extra flour before dredging the ingredient in the batter. Flour works as glue and the batter tends to stay on the ingredients.

Transfer tempura to a wired rack or paper towel to remove excess oil.

Between batches, using a fine-mesh strainer, remove the tempura crumbs, which will burn and turn the oil darker if you leave them in the oil.

To Deep-Fry

Grate daikon and squeeze water out. Serve tempura immediately with grated daikon.  To enjoy, add grated daikon in the tempura dipping sauce for a refreshing taste.

You can keep the leftovers in an airtight container and store in the refrigerator for 2 days or in the freezer for a month. To reheat, use the oven or oven toaster to make the tempura crispy again.

To Store

Go ahead and double this Chili Garlic Fried Cauliflower recipe from Delish.com and you'll have no regrets.

Chili Garlic Fried Cauliflower

c. all-purpose flour, sifted

cornstarch

baking powder

c. ice water

egg, beaten

Vegetable oil,

cauliflower,

c. chili garlic sauce

tbsp. low-sodium soy sauce

brown sugar

sesame oil

grated ginger

sesame seeds

green onions, thinly sliced

AMAZING! The sauce is perfect, I am not a cauliflower fan but am trying to venture out and get creative using veggies as meat replacement, this made me love cauliflower. I have made it about 6 times my husband and I love it.

THIS IS DELICIOUS!!! I let my sister and niece taste it and now I've been petitioned to make more. I LOVE this dish! Thank you for sharing it.

I just cooked this recipe minus the sauce. The batter is amazing. Making the sauce tomorrow if I don't quit munching and they disappear tonight 😂

Seriously my favourite new recipe. This is such a winner!

Really good! But I’m not super into spice so I had to cut down chili sauce to about 1/5 cup

Came out delicious! Only thing I would like to add is that I recommend serving immediately. The cauliflower softens dramatically in a relatively short period of time.

I had it at the Cheesecake Factory An damn damn it was good an some crab bites what I need is the sauce for both an iam going to tri this my self

Delicious! If not into spicy food, I would cut down the chili sauce to 1/4 a cup or maybe even, 1/5 a cup. But I loved the spice! I'm gonna be making this again for sure!

Delicious. My family is not into big spice, so I only used 1 tsp of chili sauce. Still yummy.

The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast.

Prawn tempura

grams/2½oz cornflour

75 grams/2½oz plain flour

egg,

188 milliliters/6½fl oz beer

vegetable oil,

flour

soy sauce, to serve

Tempura is a very popular Japanese recipe. Tempura is very easy to make at home. Try this easy tempura recipe that promises airy, light, and crispy tempura.

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Top 26 tempura recipes from across the web

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

Top Tags

Shrimp Tempura

Tempura Vegetables and/or Shrimp Re...

Tempura

Basic Tempura Recipe

Chicken Tempura (Toriten)

Vegetable Tempura

Chili Garlic Fried Cauliflower

Prawn tempura

Tempura Recipe

Lighter-Than-Air Tempura

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Stuffed Shishito Pepper Tempura

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Tendon (Tempura Rice Bowl)

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Korean Fried Kelp Chip Recipe (Dasi...

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Latin Style Tempura Chicken Wings

Homemade Tenkasu (Agedama)

Fried Tempura Pickles Recipe

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Purple sprouting broccoli tempura w...

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