Ebi No Tempura
If there’s one Japanese dish that would be a no-fail hit at any party, it would definitely be the Ebi No Tempura (エビの天ぷら). In English, this is known as Shrimp Tempura. But apart from shrimp, there are also other ways to serve this. A common option is vegetable tempura.
In this recipe, we’ll be making Shrimp Tempura to serve over a bowl of hot steamed rice. Some important things to remember for really delicious tempura:
• Keep all ingredients cold. This includes the water, egg, and flour.
• Don’t overmix the batter. It’s okay to have lumps in the batter.
• Deep fry as soon as tempura batter is made.
• Keep oil temperature steady.
Ingredients
- 10 Shrimp
- Potato Starch or Cornstarch
- Vegetable Oil
Tempura Batter Ingredients:
- 1 Large Egg
- 200 ml Ice Water
- 1 Cup All-Purpose Flour
Tempura Sauce Ingredients:
- ¾ Cup Dashi
- 3 Tbsp Soy Sauce
- 2 Tbsp Mirin
- 2 tsp Sugar
- 2-inch Daikon Radish, grated and lightly squeezed
Instructions
1. Prepare tempura sauce by mixing dashi, soy sauce, mirin, and sugar in a small saucepan. Bring the mixture to a boil before lowering the heat and allowing to simmer until the sugar completely dissolves. Remove from the stove and set aside.
2. Prepare shrimp by deveining and cleaning. Dust potato starch (or corn starch) over the shrimp.
3. Prepare tempura batter ingredients. Sift the flour into a bowl. Add the egg into very cold water, whisking it vigorously and discarding the foam that floats to the surface.
4. Slowly pour the egg mixture into the sifted flour. Mix batter but avoid over-mixing. The batter should stay cold all the time.
5. In a medium-sized pot, heat oil to 340-350 degrees Fahrenheit. Check the temperature using a thermometer or your chopsticks. If small bubbles occur around the chopsticks, you can start deep frying the shrimp.
6. Coat shrimp in batter and deep fry until golden brown, or about 2 minutes. Avoid overcrowding the pot so that the temperature of the oil won’t drop quickly.
7. Transfer cooked shrimp tempura to a wire rack or a plate with a paper towel to drain excess oil.
8. Serve with tempura sauce and grated daikon radish on the side.
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