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Welcome to the world of Ebi no tempura! This delicious dish is a popular part of Japanese cuisine, known for its light and crispy texture. Ebi no tempura translates to “shrimp tempura” in English, and it features juicy shrimp coated in a light batter and fried until golden brown. The dish has a rich history that dates back to the 16th century when Portuguese missionaries introduced the technique of deep-frying food in Japan. Today, tempura is loved all around the world for its unique flavor and satisfying crunch.
What makes ebi no tempura so appealing? Well, it’s not just the taste! This dish is perfect for special occasions, parties, or a simple family dinner. Plus, it’s easy to customize with different dipping sauces and side dishes. Let’s dive into making this amazing recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp (peeled and deveined) | 1 pound (450 grams) |
| All-purpose flour | 1 cup (120 grams) |
| Cornstarch | 1/2 cup (60 grams) |
| Baking powder | 1 teaspoon |
| Cold water | 1 cup (240 ml) |
| Oil for frying | Enough for deep frying |
| Salt | To taste |
| Dipping sauce (e.g., tentsuyu) | For serving |
Step-by-Step Instructions
- Prepare the shrimp: Start by rinsing the shrimp. Pat them dry with paper towels to remove excess moisture.
- Make the batter: In a bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually whisk in the cold water until the mixture is smooth. Be careful not to overmix; a lumpy batter is fine!
- Heat the oil: In a deep pot or a heavy skillet, pour in the oil and heat it to around 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; if it bubbles and rises to the surface, it’s ready!
- Coat the shrimp: Dip each shrimp into the batter, making sure it’s fully coated. Let any excess batter drip off before frying.
- Fry the shrimp: Carefully place the battered shrimp into the hot oil in batches. Fry for about 2-3 minutes, or until they are golden brown. Avoid overcrowding the pan!
- Drain and serve: Once cooked, use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of dipping sauce.
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 290 | 15% |
| Protein | 20g | 40% |
| Carbohydrates | 28g | 9% |
| Fats | 10g | 15% |
| Sodium | 250mg | 11% |
Tips and Tricks
- Use cold water: Cold water helps create a crispy batter, so make sure it’s icy cold.
- Don’t overcrowd the pan: Fry the shrimp in small batches to maintain the oil temperature.
- Experiment with vegetables: You can add vegetables like zucchini or sweet potatoes to your tempura for a colorful platter!
- Be mindful of frying time: Overcooking will make the shrimp tough, so keep an eye on them!
FAQs
What type of shrimp is best for ebi no tempura?
The best shrimp for ebi no tempura are large or jumbo shrimp as they provide a satisfying bite and hold up well during frying.
Can I make a gluten-free version of ebi no tempura?
Yes! You can substitute all-purpose flour with gluten-free flour to make a gluten-free batter.
What can I use instead of cornstarch?
If you don’t have cornstarch, you can use potato starch or a similar alternative to achieve a crispy texture.
Can I prepare the batter in advance?
It’s best to prepare the batter just before frying for the crispiest tempura. However, you can mix the dry ingredients in advance and add water right before cooking.
What sauce goes well with ebi no tempura?
A traditional dipping sauce for ebi no tempura is tentsuyu, which is a mix of soy sauce, mirin, and dashi. You can also serve it with ponzu sauce for a citrusy twist!
How should I store leftovers?
Leftover tempura can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness.
Can I freeze ebi no tempura?
It’s not recommended to freeze cooked tempura as it can lose its crispiness. However, you can freeze the uncooked, battered shrimp and fry them directly from the freezer!
Is ebi no tempura healthy?
While ebi no tempura is delicious, it is fried, which means it is higher in calories and fat. Enjoy it in moderation as part of a balanced diet.
Can I use other types of seafood for tempura?
Absolutely! You can use any seafood like fish, squid, or even mixed seafood for a delightful variety.
How do I achieve the perfect batter consistency?
The batter should be lumpy and slightly thick. If it’s too runny, it won’t hold on to the shrimp well. Don’t overmix; it’s okay to have some lumps!
Is tempura only made with shrimp?
No, while ebi no tempura focuses on shrimp, you can make tempura with a wide range of vegetables and other proteins!
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