Delicious Ebi Ten (Shrimp Tempura) Recipe
Are you ready to dive into the world of Japanese cuisine? Today, we’re going to make Ebi Ten, which is a fancy name for Shrimp Tempura. This dish is not just popular in Japan; it has gained a huge following all around the globe! Imagine crispy, golden shrimp that tastes incredible—who wouldn’t want to try that?
Tempura has a fascinating history. It started when Portuguese missionaries arrived in Japan in the 16th century and introduced frying foods in batter. The Japanese took this idea and made it their own, resulting in the delicious tempura we enjoy today. Ebi Ten is particularly popular because it’s light, crunchy, and pairs perfectly with a variety of sauces. It’s a perfect dish for family gatherings or a fun weekend project!
Ingredients
| Ingredient | Quantity |
| Shrimp (peeled and deveined) | 1 pound |
| All-purpose flour | 1 cup |
| Cornstarch | 1/4 cup |
| Baking soda | 1/2 teaspoon |
| Cold water | 1 cup |
| Salt | 1/2 teaspoon |
| Oil (for frying) | Enough for deep frying |
| Optional: Vegetables (like sweet potatoes or bell peppers) | 1 cup |
Step-by-Step Instructions
- Prepare the Shrimp: Start by rinsing the shrimp and patting them dry with a paper towel.
- Make the Batter: In a large bowl, mix the flour, cornstarch, baking soda, and salt. Gradually add the cold water while mixing gently. This creates a light batter, so don’t overmix!
- Heat the Oil: In a deep pot, heat enough oil to submerge the shrimp and any vegetables you want to fry. Aim for 350°F (180°C).
- Fry the Shrimp: Dip the shrimp into the batter and carefully place them in the hot oil. Fry them for about 2-3 minutes until they’re golden brown.
- Drain the Tempura: Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to absorb extra oil.
- Serve: Enjoy your Ebi Ten hot with a dipping sauce like soy sauce or tentsuyu!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 300 | 15% |
| Protein | 12g | 24% |
| Carbohydrates | 30g | 10% |
| Fats | 15g | 23% |
| Sodium | 600mg | 26% |
Tips and Tricks
- Chill your ingredients: Keeping your batter cold helps create that light, crispy texture.
- Don’t overcrowd: Fry a few shrimp at a time. Overcrowding the pot can lower the oil temperature and make the tempura soggy.
- Try different vegetables: You can customize Ebi Ten by adding different vegetables like zucchini or bell peppers.
- Perfect the dipping sauce: Mix soy sauce with a little mirin (sweet rice wine) for a delicious dip!
FAQs
What type of shrimp should I use for Ebi Ten?
You can use any large shrimp, like jumbo shrimp or king prawns, for the best results.
Can I make the tempura batter ahead of time?
It’s best to make the batter right before frying to keep it light and airy.
What oil is best for frying?
Use a high smoke point oil like canola oil or peanut oil for frying.
How do I store leftovers?
Store leftover tempura in an airtight container in the fridge. However, it’s best enjoyed fresh!
Can I freeze tempura?
Yes! Freeze cooked tempura in a single layer and then transfer to an airtight container. Reheat in an oven for the best texture.
What can I serve with Ebi Ten?
Ebi Ten goes well with rice, salad, or even noodles! Pair it with dipping sauces for extra flavor.
Why is my tempura soggy?
Soggy tempura often results from frying at a low temperature. Make sure the oil is hot enough!
Can I make tempura with gluten-free flour?
Yes! Use gluten-free flour or a mix of rice flour and cornstarch for a gluten-free version.
Is tempura healthy?
While it’s fried, shrimp are a good source of protein, and using a light batter can make it a healthier option compared to other fried foods.
How do I achieve a crispy texture?
For a crispy texture, make sure your batter is cold and don’t overmix it!
Now that you know how to make Ebi Ten, it’s time to gather your ingredients and get started! Remember, cooking is all about having fun and experimenting. Enjoy your cooking adventure!
