Introduction
Tempura is a classic Japanese dish made by coating seafood, vegetables, and sometimes meat in a light, airy batter, then deep-frying them until crisp. Known for its delicate texture and subtle flavors, tempura is often served with dipping sauces like tentsuyu, grated radish, and sometimes with salt for a more refined experience.
Ingredients
- 200g shrimp (or seafood of choice)
- 150g assorted vegetables (carrots, sweet potatoes, bell peppers, etc.)
- 1 egg (chilled)
- 200ml ice-cold water
- 100g cake flour or all-purpose flour
- 50g corn starch
- Vegetable oil (for frying)
- Tempura dipping sauce (tentsuyu)
Instructions
-
Prepare the ingredients:
- Clean the shrimp and cut vegetables into bite-sized pieces. Keep them dry.
-
Make the batter:
- In a bowl, whisk the chilled egg with ice-cold water. Gradually sift in flour and cornstarch, stirring lightly with chopsticks. Do not overmix.
-
Heat the oil:
- Pour oil into a deep pan, heating to 170-180°C (340-360°F).
-
Dip and fry:
- Lightly coat the seafood and vegetables in batter and immediately fry in hot oil until golden (2-3 minutes). Avoid overcrowding.
-
Drain and serve:
- Drain tempura on paper towels to remove excess oil.
Health Considerations
- Moderation is key due to the frying method, which increases fat content. Opt for heart-healthy oils like canola or sunflower oil.
- Pair tempura with a light salad or steamed rice to balance the meal’s nutritional profile.
Serving Suggestions
- Serve with tentsuyu dipping sauce (a mixture of dashi, soy sauce, and mirin), grated daikon radish, and a side of rice or soba noodles.
Tips
- Always use cold batter to ensure a crispy texture. Keep the batter lumpy, as overmixing will result in a dense coating.
- Fry ingredients in small batches to maintain oil temperature, which prevents sogginess.
