THTempura is a Japanese dish made by dipping seafood and vegetables in batter, then deep-frying them to create a golden-brown, crispy, and delicious dish. Popular ingredients used for tempura include shrimp, squid, fish, pumpkin, carrots, eggplant, shiitake mushrooms, and more.
Tempura begins with a batter made by mixing flour, eggs, and water, which is then deep-fried quickly in hot sesame oil. In the Kansai region (western Japan), eggs are not used as an ingredient, and tempura is fried slowly in vegetable oil at a lower temperature. In the Kanto region (eastern Japan), tempura is traditionally served with grated daikon radish and dipping sauce, while in Kansai, it is served with salt. Of course, this is merely a tradition.
Today, there are no limits to tempura preparation, and serving methods vary depending on the chef’s creativity. The evolution of tempura continues to this day, thanks to the exceptional skills of Japanese chefs. In this recipe, we will share a method for frying tempura that results in a light, crispy batter that not only enhances the texture but also stays crispy longer, making it perfect for both vegetables and meat. If you love Japanese food, especially fried dishes, whether as a side dish or a snack, you will not want to miss this.
Ingredients and Materials
- Shrimp or squid, pumpkin, carrot, eggplant
- 250 grams of pre-made tempura flour (our company-produced flour)
- 200 milliliters of cold water
- 250-500 grams of sesame oil (for frying)
- 800 grams of palm oil (for frying)
- 500 grams of vegetable oil (for frying)
Instructions
- Prepare the tempura batter by mixing the flour and cold water in the ratio provided above. Mix well, then refrigerate until very cold. Once chilled, remove from the refrigerator and let it sit a bit to slightly reduce the chill.
- Prepare the shrimp for frying by removing the shells, making a cut along the back to remove the vein, and peeling off the shell at the base of the tail. Rinse the shrimp thoroughly and pat dry with paper towels. Straighten the shrimp to prevent them from curling during frying. Lightly coat the shrimp with dry tempura flour, but leave the tail uncoated. If there is too much flour, use a pastry brush to remove the excess.
- In a frying pan, heat the specified amounts of sesame oil, palm oil, and vegetable oil to a temperature of around 170-176 degrees Celsius (338-350 degrees Fahrenheit).
- Dip the shrimp into the tempura batter and fry them one at a time in the oil for 1 to 3 minutes, or until they turn golden brown. Once cooked, remove and drain the excess oil.
- Serve the tempura shrimp beautifully on a plate, and they are ready to eat.