Crispy Shrimp Tempura: Air Fryer vs. Pan-Fried Comparison
Award-Winning Recipe! Comparing Air-Fried and Pan-Fried Shrimp Tempura – What’s the Taste Difference?
This is my first cooking adventure with the air fryer, a prize from the ManGae Recipe Contest! I decided to try making shrimp tempura exactly as the recipe book suggested. This recipe presents a direct comparison: the first batch is air-fried shrimp tempura, and the second is shrimp tempura pan-fried in the traditional way. Please note that air fryer performance can vary between models, so adjust the cooking time and temperature accordingly. Which method will reign supreme? Let’s find out together!
Main Ingredients
- 10 frozen shrimp (thawed)
- Pinch of fine salt
- 1 Tbsp cooking wine (mirin or sake)
- 5 Tbsp tempura flour
- 4 Tbsp water
- A little cooking oil (for pan-frying)
- 1 cup panko breadcrumbs
Cooking Instructions
Step 1
First, gently thaw the frozen shrimp by soaking them in cold water. Once thawed, carefully remove the shells and heads. Pat the shrimp thoroughly dry with paper towels. Removing excess moisture is crucial for the coating to adhere well and for achieving a crispier texture.
Step 2
Season the prepared shrimp with 1 tablespoon of cooking wine and a pinch of fine salt. This step helps to eliminate any fishy odors and enhances the overall flavor. Let it marinate for about 10 minutes to allow the flavors to meld.
Step 3
Now, let’s prepare the batter and coating. In a bowl, combine 3 tablespoons of tempura flour with 4 tablespoons of water. Whisk with chopsticks until you achieve a thick, pancake-like batter consistency. Be careful not to make it too thin, or the coating might slip off. In a separate shallow dish, place 2 tablespoons of tempura flour. Lightly dredge the marinated shrimp in this dry flour, ensuring an even coating. This dry flour layer acts as a primer, helping the wet batter adhere better.
Step 4
Dip the flour-dusted shrimp into the prepared batter, making sure each shrimp is fully coated. Immediately transfer the battered shrimp to another dish filled generously with panko breadcrumbs. Gently press the breadcrumbs onto the shrimp with your hands, ensuring an even and complete coating all around. A generous amount of panko will contribute to a delightful crunch.
Step 5
Let’s try the first method: using the air fryer. Arrange 5 of the panko-coated shrimp in a single layer in the air fryer basket, making sure they don’t overlap. Following the recipe book’s suggestion, we’ll air fry them at 180°C (350°F) for approximately 7 minutes. (Remember, air fryer models vary in performance, so check on your shrimp and adjust the time as needed.)
Step 6
Carefully remove the shrimp from the air fryer once cooked and arrange them attractively on a serving plate. Anticipation builds for these golden-brown, crispy treats!
Step 7
Now for the second method: pan-frying. Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is sufficiently hot, carefully add the remaining 5 shrimp. Fry them, turning occasionally, until they are golden brown on all sides. Keep an eye on the heat to prevent burning.
Step 8
Once the shrimp are perfectly fried in the pan, remove them and place them on paper towels for a moment to drain any excess oil. Then, artfully arrange these pan-fried shrimp alongside the air-fried ones on the same serving plate.
Step 9
It’s time to compare! On the left, we have the air-fried shrimp. They are indeed crispy, but they lack a certain depth of savory flavor. They taste primarily of shrimp and flour. On the right, the pan-fried shrimp made with oil offers a more robust, savory flavor, though it can be a bit rich or greasy due to the oil. Which style do you prefer?
