Crispy Shrimp Tempura: A Taste of Autumn
Crispy Shrimp Tempura: A Taste of Autumn
Master the Art of Crispy Shrimp Tempura with Seasonal King Prawns: Easy Secrets Revealed!
Elevate your autumn dining with this exquisite King Prawn tempura recipe! Many find making perfectly crispy tempura daunting, but it’s surprisingly simple with a few key techniques. Forget soggy coatings; this guide will walk you through achieving that irresistible crunch. Follow along for an easy way to make delightful shrimp tempura!
Ingredients- Tempura flour
- 1 Egg
- Panko breadcrumbs
- Fresh shrimp (King prawns recommended)
Cooking Instructions
Step 1
The secret to delicious shrimp tempura begins with proper preparation. Soak the shrimp in lightly salted water for about 10 minutes. This helps firm up the flesh and remove any impurities. After soaking, peel the shrimp carefully.
Step 2
To ensure a clean bite, use a toothpick to gently remove the vein (dark line) along the shrimp’s back. You can also gently squeeze out the liquid from the tail end. If these steps seem too tedious, simply soaking in salt water and thoroughly drying with paper towels is a good alternative. Removing the ‘water gun’ from the tail is crucial for a cleaner flavor.
Step 3
For an exceptionally crispy coating, prepare your tempura batter over a bowl of ice water. The cold temperature is a vital secret to achieving that perfect crunch!
Step 4
In the chilled bowl, combine the tempura flour and the egg. Gradually whisk in cold water until a smooth, but not overly thick, batter forms. It’s okay if there are a few small lumps. The batter should be thin enough to drip smoothly off a chopstick.
Step 5
If you’re not a fan of panko, you can omit it or use a light dusting of flour. Some chefs prefer a ‘tempura flower’ coating (a very thin, watery batter). However, for classic shrimp tempura, I find panko provides the best crunch. Spread it out on a wide plate for easy coating.
Step 6
Pour a generous amount of oil into a deep pot or wok and heat it over medium heat. The ideal oil temperature for vegetable tempura is around 160°C (320°F), but for shrimp or squid, aim for approximately 180°C (356°F).
Step 7
Dip the prepared shrimp into the tempura batter, ensuring a light and even coating. Avoid a thick layer, as it can become heavy and greasy.
Step 8
Immediately after dipping in batter, transfer the shrimp to the panko breadcrumbs and coat evenly. Coating while the batter is still wet helps the panko adhere well. For ultimate crispiness, I highly recommend a double-frying method.
Step 9
Carefully place the panko-coated shrimp into the hot oil (around 180°C). If the shrimp float to the surface quickly, the oil temperature is just right. Maintain a medium to medium-low heat to prevent burning. Fry until lightly golden brown, then remove and let cool slightly before frying a second time. This double-fry technique is the key to long-lasting crispiness!
Step 10
Voilà! Behold your perfectly golden and incredibly crispy shrimp tempura. Doesn’t it look absolutely irresistible?
Step 11
Since I had plenty of oil left after making the shrimp tempura, I also fried some imitation crab sticks, squid, shiso leaves, kabocha squash, and sweet potato. This allowed me to create a delicious and hearty tempura rice bowl (tendon) for the whole family to enjoy!
