Tempura
Tempura hirao daimyo.jpg by DoctorDoughnut · CC BY-SA 4.0
Tempura is a beloved Japanese dish known for its light, crispy batter and delicate flavor. Perfect for any season, tempura can feature a variety of vegetables and seafood, making it both versatile and satisfying. Its unique texture and subtle taste make it a favorite at Japanese restaurants and home kitchens alike.
Originating in Japan during the Edo period, tempura was influenced by Portuguese fried dishes brought to Japan by European traders. Over time, it evolved into a distinct culinary art, celebrated for the skill required to create the perfect crispy coating. Today, tempura remains a popular choice for special occasions and casual meals, offering a delightful crunch with every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup ice-cold sparkling water
- 1/2 teaspoon baking powder
- Assorted vegetables (e.g., sweet potato, zucchini, bell pepper)
- 8 shrimp, peeled and deveined
- Vegetable oil for frying
- Soy sauce for dipping
- Grated daikon radish (optional)
Instructions
- 1
Prepare the batter by whisking together the egg, ice-cold sparkling water, flour, cornstarch, and baking powder until just combined. Do not overmix; a slightly lumpy batter is fine.
- 2
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there's enough oil to fully submerge the ingredients.
- 3
Slice vegetables into bite-sized pieces. Keep the shrimp intact but deveined and pat dry.
- 4
Dip the vegetables and shrimp into the batter, allowing excess batter to drip off.
- 5
Carefully place the battered ingredients into the hot oil, working in batches to avoid overcrowding.
- 6
Fry until golden and crispy, about 2-3 minutes for shrimp and 1-2 minutes for vegetables. Adjust cooking time as needed.
- 7
Use a slotted spoon to remove the tempura and drain on paper towels.
- 8
Serve hot with soy sauce and optional grated daikon radish for dipping.