A thorough explanation of how to fry shrimp tempura straight using professional techniques。 You can easily make delicious shrimp tempura at home that stays straight and crispy. Experience a kandō (moving/impressive) finish with secrets taught by a home cooking professional.
Ingredients
Main Ingredients (1 serving)
Seasonings
Cooking Basics
Steps
- Purchase shrimp with shells at the supermarket.
- Peel the shells from the shrimp, starting from the leg section, leaving the shell on the tail section.
- Fold the tip of the tail and expel the moisture inside. [This is the key!] The tip of the tail contains a lot of moisture, so if you fry it without this step, the oil can splatter dangerously.
- Cut the tip of the tail into a V-shape, and push out the moisture with a knife. [This is the key!] Shaping the tail prevents oil splattering, allowing for safe frying and beautiful results when fried.
- Make an incision on the back of the shrimp and remove the vein.
- Wash the shrimp with water and thoroughly dry with paper towels. [This is the key!] If there is moisture when making tempura, the oil will splatter and it can be dangerous, so be sure to remove all moisture.
- Make incisions about 2mm deep in 4 places on the raised muscle part of the shrimp.
- Line a plate with paper towels and place the shrimp on it, with the belly side down.
- While pushing down on the shrimp's back with four fingers along the four incision points, pull sideways. [This is the key!] This process will straighten the shrimp.
- Combine 130g of water and 1 egg in a bowl and mix.
- Add 100g of flour in 3-4 batches, and stir without mixing vigorously, just submerging it in the water to dissolve. [This is the key!] It's okay if the flour isn't completely dissolved. It will slowly dissolve over time and reach the appropriate consistency.
- Let the tempura batter rest for a while.
- Prepare about 2cm of oil in a pot and set the temperature to 180℃.
- Prepare dusting flour (flour).
- Generously coat the shrimp with dusting flour (flour), and dip it into the tempura batter bowl to remove excess flour. [This is the key!] The dusting flour acts as glue to help the batter adhere to the shrimp. If there's too little, the tempura will be oily.
- Crush the pointed tip of the shrimp's tail with your fingers and spread it into a V-shape for a beautiful appearance.
- Flatten the belly of the shrimp to make it easier for the decorative blossoms to form.
- Leaving the tail section intact, dip the shrimp into the tempura batter.
- To ensure it fries straight, slowly lower the shrimp into the 180℃ oil with the belly side facing up.
- Dip your fingertips into the tempura batter and drop some batter onto the entire belly of the shrimp to create decorative blossoms. [This is the key!] If you add too many ingredients at once, the oil temperature will drop, and it won't fry up crispy, so be careful.
- When fine bubbles stop coming from the shrimp and larger bubbles start to appear, flip it over.
- Finally, quickly fry the surface.
- When large bubbles appear, it's a sign that it's done, so drain the oil well.
- To prevent oil deterioration, remove all the leftover tempura batter scraps.
- Dip the rapeseed blossom (1 pc) into the batter and fry in oil.
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