Fine. This dish is fried. You may use this recipe on your cheat days =) Like I did. For many of us who crave for fried food once in a while, you may want to check this out. It still better to make this at home, so you know what is really in it, compared to restaurants – where it may taste good, but you are unsure what is in it. Nothing beats home-cooked meals.
No need to go to your favorite expensive Japanese restaurant just to have your favorite tempura dish. When I craved for this, I was actually in my Mom & Dad’s house so my mom had all the ingredients ready. My mom worked at Kimpura for 25 years so she knows the trade secret and even gave me tips on how to achieve the right crunchiness and taste.
There are 3 components to this dish: The shrimp, the batter, and the tempura sauce.
- 8 pieces shrimps (Black tiger prawns is recommended. But you can use large white shrimps)
- 1 egg
- 1 tsp baking power & 1/2 cup flour sifted. (Once mixed, use ¼ cup for dusting, ¼ cup for the batter)
- 1 cup iced water
- Corn oil for deep frying
- 1 cup hot water
- 3 tbsps Kikoman soy sauce
- 2 tsps Brown sugar (add according to taste)
- ½ tsp grated ginger
- 2 tsps grated radish
HOW TO PREPARE THE SHRIMP
In order to ensure the shrimp remains straight, follow these 4 simple steps:
- Peel shrimp and leave tail portion
- Devein the back of the shrimp
- Make 3 slits on the underside of the shrimp
- Stretch it against a plate to straighten it
HOW TO MAKE THE BATTER
- Beat egg and add iced water (egg mixture). The iced water is one of the key secrets to a crunchier tempura
- Add egg mixture to ¼ cup flour & baking power mix. Tip: just add enough so the batter will stick to the spatula or enough that the batter will stick to the shrimp
- Set aside
HOW TO MAKE TEMPURA SAUCE
Add the following together:
- 1 cup hot water
- 3 tbsp Kikoman
- 2 tsp Brown sugar
- Grated ginger and radish
HOW TO COOK THE SHRIMPS
- Heat corn oil
- Test the oil if ready to fry in it– by putting a few drips of the batter in the oil. If the cooked batter floats, it is time to fry. Lower the fire once oil is heated.
- Coat the shrimp with flour (remaining ¼ cup flour)
- Dip shrimp in batter
- Throw in coated shrimp deep fryer. Wait for it brown and remove from oil.
- Place cooked tempura in napkin to absorb remaining oil.
- Serve shrimp with prepared tempura sauce
TIPS! (From my Mom):
- Key to a crunchy tempura is cooking oil temperature control and ice water mixture
- If you want it crunchier, more baking power and thicker batter
- You know your tempura is cooked when the bubbles from the boiling oil is already small
- If you want “spikes” in your tempura (you know the extra crunch from the batter), you may add in drops on the shrimp while it is cooking.
- You may cook excess batter to make more “crunch”– which you can use as ice cream topper. =) Yummy with coffee jelly topped with cream & tempura crunch!
It may cost you at least 250Php for a 3-piece tempura in an average Jap resto. What is good is, the shrimp was bought for only 85 pesos, for 8 pieces. =) The rest of the ingredients are easy to find or you may already have in your kitchen. =)
Thinking if I could pull this off using my airfrier (to make it more “healthier”. Ill see and will keep you posted)
Meantime, enjoy! =)