How to Make Tempura Shrimp

I show how to make tempura shrimp. A light batter is made of soft wheat flour egg, water, and ice. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked.

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The batter is often kept cold by adding ice. Overmixing the batter will result in the activation of wheat gluten, which causes the flour mixture to become soft and dough-like when fried. Specially formulated tempura flour is available in some supermarkets. This is generally light (low-gluten) flour, and occasionally contains leaveners such as baking powder.

Tempura is a popular Japanese dish usually consisting of seafood or vegetables that have been coated in a very light and airy batter that is deep-fried. It's served at Japanese restaurants worldwide but also is a common dish made in home kitchens. The dish was influenced by fritter-cooking techniques introduced by the Portuguese residing in Nagasaki in the 16th century.

Tips:
Pat the shrimp with a paper towel to make sure it is as dry as possible before deep-frying to prevent oil splatters.
To determine if the oil is hot enough for deep-frying, drop a bit of the tempura batter in. The batter should start bubbling immediately when it touches the oil.
Don’t overcrowd the wok/pan/deep-fryer. Fry only a few pieces of shrimp at a time.

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References: https://en.wikipedia.org/wiki/Tempura

#Cooking #Tempura #TempuraShrimp

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