Tempura – A Crispy Delight Perfect for Starters
Category: Appetizers
Servings: 4
Tempura is a beloved Japanese dish known for its light, crispy coating and delicate flavor. This simple yet impressive recipe combines fresh shrimp and vegetables, all coated in a crisp batter and fried to perfection. Whether you’re serving it as an appetizer for a special dinner or a tasty snack, tempura will always impress with its delightful crunch and subtle flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 500g |
| Carrots | 100g |
| Zucchini | 100g |
| Sparkling water | 300g |
| Rice flour | 100g |
| All-purpose flour | 100g |
| Ice cubes | to taste |
| Sunflower oil (for frying) | to taste |
Nutritional Information (approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 18g |
| Carbohydrates | 33g |
| Fat | 12g |
| Fiber | 2g |
| Sodium | 350mg |
Instructions
To begin with, preparing a perfect tempura batter requires a bit of attention to detail, and one of the most important things to keep in mind is that the batter must be kept as cold as possible for that signature crispy texture. Start by placing your sparkling water in the freezer well ahead of time, ensuring it’s chilled but not frozen by the time you need it.
Preparing the Shrimp
- Clean the shrimp by gently removing the head, legs, and shells, leaving the tail attached. Then, using a toothpick or the tip of a knife, carefully remove the dark vein running along the back.
- Once cleaned, gently flatten the shrimp with a rolling pin to prevent curling during frying. This helps achieve an even cook and ensures a consistent texture.
Preparing the Vegetables
- For the vegetables, begin by trimming the ends of the zucchini and carrots. Slice the zucchini in half lengthwise, and then cut into thin, even slices about 3mm thick.
- Peel the carrots and slice them into thin rounds. You can also cut the carrot slices into sticks if you prefer a different presentation.
Making the Tempura Batter
- In a mixing bowl, combine the all-purpose flour and rice flour. Stir them together to ensure they are well-mixed.
- Next, place the bowl inside a larger bowl that’s filled with ice cubes, creating a chilled environment for your batter.
- Slowly pour in the chilled sparkling water and whisk very briefly with a fork or a whisk. Be careful not to overmix, as the batter should be lumpy to achieve the characteristic light texture.
Frying the Tempura
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Pour sunflower oil into a wok or deep pan, filling it about 5cm deep. Heat the oil to a temperature of around 170°C-180°C (340°F-355°F). If you don’t have a thermometer, you can test the temperature by dropping a small amount of batter into the oil; if it sinks halfway and then floats to the surface, the oil is ready.
-
Dip the shrimp and vegetables into the batter, making sure to shake off any excess before gently lowering them into the hot oil. Fry in small batches to maintain the oil temperature, avoiding overcrowding the pan. Fry the shrimp and vegetables until golden and crispy, about 2-3 minutes for the shrimp and slightly longer for the vegetables.
Draining and Serving
- Once the tempura is golden and crispy, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
- Season the tempura lightly with salt, or serve with a side of sweet and sour dipping sauce for an extra flavor kick.
This tempura is perfect on its own as a simple yet elegant appetizer. You can also pair it with rice or a light salad for a complete meal. The crunchiness and freshness of the shrimp and vegetables make for a delightful experience in every bite. Enjoy your crispy tempura right away while it’s fresh and piping hot!
Feel free to adapt this recipe with your favorite vegetables, and remember, the key to great tempura is keeping the batter cold and frying the ingredients at the perfect temperature. With these tips, you’re sure to impress your guests with a beautifully crispy and light dish!
