Crispy Tempura: A Delightful Japanese Treat
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Ingredients
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200 grams Shrimp
(Peeled and deveined)
-
1 medium Zucchini
(Sliced into thin rounds)
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1 medium Carrot
(Julienned)
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100 grams All-purpose flour
(For the batter)
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50 grams Cornstarch
(For extra crispiness)
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200 ml Ice water
(Very cold for batter consistency)
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500 ml Vegetable oil
(For deep-frying)
-
1 tsp Salt
(To taste)
-
To serve ml Tempura dipping sauce
(Optional for serving)
(Peeled and deveined)
(Sliced into thin rounds)
(Julienned)
(For the batter)
(For extra crispiness)
(Very cold for batter consistency)
(For deep-frying)
(To taste)
(Optional for serving)
Nutrition
- Servings: 4
- Serving Size: 4 pieces
- Calories: 350 kcal
- Carbohydrates: 30 g
- Protein: 25 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 2 g
- Sodium: 600 mg
- Cholesterol: 120 mg
- Calcium: 50 mg
- Iron: 1.5 mg
Instructions
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1 - Prepare the Ingredients:
Peel and devein shrimp, slice zucchini and julienne carrot. Set aside.
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2 - Make the Batter:
In a bowl, mix all-purpose flour and cornstarch. Gradually add ice water, whisking lightly until just combined.
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3 - Heat the Oil:
In a deep pan or fryer, heat vegetable oil to 180°C (350°F).
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4 - Fry the Tempura:
Dip shrimp and vegetables in batter, then carefully place in hot oil. Fry until golden brown, about 2-3 minutes.
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5 - Drain and Serve:
Remove tempura from oil and drain on paper towels. Serve hot with dipping sauce.
Peel and devein shrimp, slice zucchini and julienne carrot. Set aside.
In a bowl, mix all-purpose flour and cornstarch. Gradually add ice water, whisking lightly until just combined.
In a deep pan or fryer, heat vegetable oil to 180°C (350°F).
Dip shrimp and vegetables in batter, then carefully place in hot oil. Fry until golden brown, about 2-3 minutes.
Remove tempura from oil and drain on paper towels. Serve hot with dipping sauce.
More About: Crispy Tempura: A Delightful Japanese Treat
Tempura: A Delightful Culinary Experience
Tempura is a classic Japanese dish that has gained worldwide popularity for its light, crispy texture and delicious taste. Originating in the 16th century during the period of Portuguese influence in Japan, it initially featured seafood and vegetables fried in a light batter. The technique of frying food in a batter has evolved over time, resulting in the tempura we know today.
The beauty of tempura lies in its simplicity and versatility. You can use a variety of ingredients, including shrimp, vegetables like zucchini and carrots, or even mushrooms. The batter is made from a mixture of all-purpose flour and cornstarch combined with very cold water, which helps create that signature crunch.
When frying tempura, maintaining the oil temperature is crucial; it should be hot enough to cook the ingredients quickly without absorbing too much oil. This quick frying method ensures that the vegetables and seafood retain their freshness and flavor.
Traditionally, tempura is served with a dipping sauce made from soy sauce, mirin, and dashi, which complements the dish beautifully. Tempura is not only a delicious appetizer but can also be served as a main course alongside rice or noodles.
Tips & Notes:
- For the best results, prepare your batter just before frying to keep it light and airy.
- Experiment with different vegetables and proteins to discover your favorite combinations.
- Tempura can also be enjoyed cold as part of a sushi platter, making it a versatile addition to any meal.
Enjoy this delightful dish with family and friends, and experience the unique flavors of Japanese cuisine!
