Coating Solutions - Tempura Shrimp

Tempura is one of the representative dishes of Japanese cuisine, which is popular for its crispy outside and tender inside. This dish presents the flavor and texture of various ingredients perfectly through a simple frying process. Whether as a main course or snack, it brings a unique Japanese flavor. Next, let's learn how to make a classic Japanese tempura at home.

First, food preparation
1. Main ingredients (optional) : 6 prawns. 4 mushrooms. 1 eggplant. 1 carrot. Pumpkin 100 grams. 4 okra sticks.
2. Batter material: 100g low gluten flour. Ice water 150 ml. 1 egg.
3. Frying oil: vegetable oil (such as canola oil or peanut oil), the amount can completely cover the ingredients.

Second, production steps
-Step 1: Prepare the ingredients
1. Handle shrimp: Wash the shrimp, remove the shell and leave the tail. Use a toothpick to pick out the shrimp lines and gently make a few cuts to prevent the shrimp from curling.
2. Prepare the vegetables: Slice the pumpkin thinly, about 5mm thick; Slice eggplant lengthwise or hob into pieces; Wash mushroom and remove pedicle. Peel the carrots and cut into thin slices; Okra to get a little head trim.
3. Moisture control: Blot the surface moisture of all ingredients with kitchen paper towels to avoid oil explosion during frying.
-Step 2: Make the tempura batter
1. Preparation of ice water: The use of ice water is the key to crisp tempura batter, and the water can be refrigerated in advance.
2. To make the batter: Beat the eggs in a bowl, add ice water and mix well. Sift in the plain flour and gently mix with chopsticks until roughly combined (do not overmix, a small amount of grainy is preferable).
-Step 3: Fry the ingredients
1. Preheat the frying oil: pour vegetable oil into the pan and heat the oil temperature to 170℃-180℃. Method of determining the oil temperature: drop a drop of batter, if it can quickly float and show small bubbles, it indicates that the oil temperature is appropriate.
2. Batter: Coat the ingredients in a layer to ensure that the surface is evenly covered.
3. Batch frying: Fry a small amount of ingredients at a time to avoid lowering the oil temperature. Fry the prawns for 2-3 minutes until golden brown and remove. Fry pumpkin, eggplant and other vegetables for 1-2 minutes.
4. Oil control: Place fried ingredients on oil blotting paper to drain excess oil.
-Step 4: Make the dip
Ingredients: 3 TBSP soy sauce, 1 TBSP mirin, 1/2 TSP sugar, 50ml stock.
Making method: Mix the above ingredients and heat over low heat until the sugar melts, remove and set aside.

Third, Characteristics of Tempura
1. Crisp on the outside and tender on the inside: Tempura's thin and crisp skin melts in the mouth, perfectly retaining the freshness of ingredients.
2. Light and not greasy: Thanks to the batter prepared with low gluten flour and ice water, the fried tempura tastes fresh and not greasy.
3. Variety of options: Tempura can be prepared with a variety of ingredients, from seafood to vegetables, and can be flexibly combined with the seasons.

Fourth, Tips
1. Batter preservation: Tempura batter works best at low temperatures and can be refrigerated at any time.
2. Keep the oil temperature stable: during the frying process, the oil temperature should be maintained at 170℃-180℃, too low oil temperature will make the food absorb too much oil, too high is easy to fry.
3. Prepare the dip in advance: The tempura dip should be prepared in advance to enhance the flavor when paired with the hot tempura.
4. Thin cutting of ingredients: When slicing hard ingredients such as pumpkin and carrot, it is as thin as possible to facilitate frying.

Five, collocation recommendation
1. White rice: Crispy tempura with a bowl of fragrant white rice, excellent flavor.
2. Tempura Udon: Combine tempura with udon to blend the flavor of the dip into the noodle soup and add a rich layer.
3. Japanese clear soup: With a bowl of refreshing miso or Kunbu soup, the texture is more rich.

Japanese tempura is not only a mouthwatering delicacy, but also a culinary art. By making this classic dish at home, you can not only taste the crisp outside and tender inside, but also feel the essence of Japanese cuisine that pays attention to the original taste of ingredients. Give it a try, using simple ingredients and techniques, and bring a feast of Japanese food to your family and friends!

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