When making tempura, the texture is as important as the flavor. Getting it right starts with the batter, a simple mixture of water, egg and flour. The methodology of stirring is vital; the combination of under-mixing and using cold water leaves lumps in the batter. That way the batter will actually expand during frying, creating a coating that’s crispy on the outside and tender on the inside.
Prep Time: 30 mins. Cook Time: 5 mins. Total Time: 35 mins
Ingredients:
Tempura
1 pound u-15 sized shrimp
6 cups canola oil
1 cup sesame oil (do not use toasted sesame oil, a brown oil highly flavored and not for frying)
2 cups cake flour
2 eggs
Ice water
Instructions:
1. Prepare the Shrimp Peel and de-vein shrimp, leaving the tail attached. Cut off tips of tails to avoid water splatter when frying.
2. Make 3 shallow ‘nicks’ with a sharp knife on the belly side of each shrimp to prevent curling during frying. Gently pound with side of cleaver to flatten. Reserve in the fridge while you prepare the batter and heat the oil for frying.
3. In a large wok or stock pot, heat canola and sesame oils to 360 degrees.
4. To make the batter, beat 1 egg in a large measuring vessel and add enough ice water to make 3/4 cup. Transfer this mixture to a work bowl and add 3/4 cup cake flour. Mix several times with a pair of chopsticks or fork, do not over stir. You want lumps!
5. Dust shrimp one at a time in the spare cake flour. Dip into the batter, keeping the tail clean. Shake off any excess batter.
6. Fry 5 or so pieces at a time until golden, crispy and just cooked through, about 3 minutes. Make extra batter as needed with extra ingredients.
7. Serve it with dipping sauce.
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