How To make Shrimp Tempura
BATTER:
3 c Cake flour
2 Eggs; beaten
2 c Ice water
TEMPURA SAUCE:
1 c Soy sauce *
*preferably Japanese-style 1/2 c Mirin
3 c Water
1 ts MSG (optional)
1 Japanese radish (daikon)
- grated TEMPURA:
1 lb Large shrimp
6 lg Mushrooms; sliced
3 sl Eggplant; cut in strips
6 Strips celery, 3" long
3 Carrots
- cut in 3" long strips 6 sl Sweet potato
- cut in 3" long strips 6 Green beans
Oil for deep frying All-purpose flour Mix cake flour with eggs and ice water until batter is slightly lumpy. Chill. To make sauce, combine soy sauce, mirin, water and MSG in saucepan and bring to boil. Place small amount of sauce in tiny saucers with 1 teaspoon of grated radish on each. Set aside. To prepare tempura, shell and devein shrimp, leaving tail, intact. Flatten slightly with sturdy whack of cleaver or flat side of heavy knife so shrimp will not curl while cooking. Arrange shrimp, mushrooms, eggplant, celery, carrots, sweet potatoes and green beans attractively on large tray or platter. Heat oil in deep kettle to 350F. Beat batter. Dip shrimp into all-purpose flour, then into chilled batter, shaking to remove excess batter. Slip into deep fat and fry until shrimp rise to surface. While shrimp are bobbing on surface of oil, dollop a bit more batter on top of each shrimp and cook until batter is crisp and slightly golden. Turn once and remove with slotted spoon or fork and drain on wire rack. Keep hot. Dip vegetables in flour and batter and cook in same manner. Continue to cook and drain shrimp and vegetables, a few at a time, adjusting heat during cooking to maintain 350 degree temperature. Keep batter cool. To serve, place equal amount of various foods on each plate. Dip cooked vegetables and shrimp into sauce, scooping up a bit of radish.
How To make Shrimp Tempura's Videos
HOW TO MAKE PERFECT TEMPURA ????/ RESTAURANT'S SECRET REVEALED
SHRIMP recipe
tempura shrimp recipe
How to cook tempura
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HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (Secret Technique Revealed!) || Chef Nico Garcia
Tired of attempting to make Ebi Tempura, only to end up doing Camaron Rebosado? Watch this video closely to see the step-by-step guide on how to create restaurant-quality Tempura at home. No special / branded batter mixes needed!
INGREDIENTS:
1. 500g Medium-sized tail-on shrimps, peeled and thawed (I used packed shrimps from the frozen section that was intended for tempura)
2. Dry Breading (1 cup Flour)
3. Batter Mix
1 cup Flour
1 cup Cornstarch
1/8 tsp (2 pinches) Hondashi
2 Egg Yolks
2 1/2 cup Ice Cold Water
2 tbsp additional Ice Cold Water
4. Enough oil for deep-frying (Depends on your pan. Mine was about 4 cups)
5. Optional: Eggplants to complement the ebi/shrimps)
NOTE: I will upload how to create Tempura sauce in my next video. Stay tuned!
#recipe #tempura #japanesefood
Tempura Shrimp Secrets 海老の天ぷら
Crispy Tempura shrimp is a dish that many people love, a popular dish in Japanese cuisine.
The first secret to making crispy Tempura shrimp is to use a light batter and to fry the shrimp at a high temperature. The batter should be light and airy, enough to coat the shrimp, but not so heavy that it weighs them down. The ideal batter will be light and crispy, with a delicate flavour that doesn't overpower the taste of the shrimp. The best way to achieve the perfect consistency is to use a low protein flour such as cake flour or dedicated a tempura flour. If all you have is plain all purpose flour, replace one third of the quantity with either corn-starch, potato or rice flour to lower the gluten rate. This will still result in a crispy coating. I don't normally season tempura batter as the dipping sauce contains a lot of salty soy sauce. But I suggest to add salt to the batter if you eat them without the sauce.
The second secret is to use ice cold water when mixing the batter. In fact, try and refrigerate everything, mixing bow, utensils, even the flour before use. This will help to keep the batter light and prevent it from becoming soggy.
The third secret is to not over mix the batter, simply fold the flour into the liquid until mixed, even if there’s lumps, that’s fine. Always make your batter last minute, just before frying.
When frying the shrimp, it is important to use a vegetable oil that has a high smoke point, such as canola oil or peanut oil. The oil should be heated to 340°F - 170°C before adding the shrimp. The shrimp should be fried for two to three minutes, or until they are golden brown and crispy.
Once they are crispy, remove them from the oil and drain them on a paper towel-lined plate. Serve immediately with dipping sauce and enjoy!
If you follow these simple tips, you'll be able to enjoy crispy Tempura shrimp just like the Japanese.
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Prawn Tempura | Prawn Recipes | Shrimp Tempura
Prawn Tempura
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Ingredients
Tiger Prawns - 1 Kg
Oil For Deep Frying
To Make Batter
Maida - 1 Cup
Corn Flour - 1/2 Cup
Salt - 1 Tsp
Egg - 1 No.
Ice Cold Soda Water - 1 Cup
Cooking Soda - 1/4 Tsp
Method
Make small incisions on the back of the cleaned prawns (this will prevent the prawns from curling up when fryi
Heat some oil for deep frying
Meanwhile, in a bowl, add cornflour, all-purpose flour, salt and mix well
In a bowl, whisk the egg and add soda and whisk slightly
Add the dry ingredients to the wet ingredients and mix
Add cooking soda and mix slightly
Dip the prawns in the batter and drop them in the hot oil
Fry the prawns till they golden in color
Serve the Prawn Tempura hot with any dipping sauce of your choice or just as is
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SHRIMP TEMPURA RECIPE | HOW TO COOK TEMPURA SHRIMP | QUICK & EASY RECIPE
Watch and try my simple and easy shrimp tempura recipe here. Surely you will like it.
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Crispy Fried Shrimp Tempura Recipe Ingredients:
10pcs large shrimps
1tbsp lemon juice
1/8tsp salt
1/8tsp pepper
1/8tsp granulated seasoning
1/4 cup cornstarch for coating
chopped spring onion for garnish
1cup cooking oil for frying
Tempura Batter:
1pc egg
1/3 cup cold water
1/4 cup cornstarch
1/4 cup flour
1/8 tsp salt
pepper
Sauce:
1tsp soy sauce
1tsp lemon juice
Crispy Fried Shrimp Tempura Recipe Cooking Procedures:
Peel off the shrimp. Remove the shell, the head but leave the tail intact.
(Make sure to wash the shrimp properly 1st before peeling).
Make shallow horizontal cuts on each shrimp. Hold the shrimp with both hands and straighten slowly until you reach the desire shape and length.
Then marinate the shrimp with 1tbsp lemon juice, 1/8 tsp salt, pepper and granulated seasoning. Mix and set aside.
Let's prepare the tempura batter.
In a separate bowl, beat 1pc egg.
Add 1/3 cup cooled water.
Add 1/4 cup cornstarch and 1/4 cup flour.
Season with 1/8tsp salt and pepper. Mix thoroughly and set aside.
Prepare another 1/4 cup of cornstarch.
Coat the marinated shrimp one by one with cornstarch.
Preheat pan with 1cup cooking oil.
Dip the coated shrimp one by one into the prepared tempura batter
and deep fry until color change to slightly golden brown.
And it's ready to serve with your favorite sauce. I only use soy sauce with lemon juice.
Happy cooking everyone and thanks for watching!
If you have any video suggestions, feel free to comment down below!
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#shrimprecipe #shrimptempura #friedshrimp #shrimptempurarecipe #crispyfriedtempura #mysimplerecipe #tempura #tempurarecipe
How To Make Tempura At Home
Takahiro Sakaeda of Nami Nori in NYC demonstrates how to make tempura, a beloved Japanese dish by way of Portugal. Takahiro starts by making two dipping sauces, a traditional tentsuyu dip and a yuzu flavored soy sauce. Next, he prepares a variety of veggies and seafood, like sweet potato, corn, eggplant, squid, and much more. Finally, he fries each piece in a light batter, resulting in crispy, dippable bites. Check out the recipe here:
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