Shrimp Tempura

Introduction

History

Tempura is said to have been introduced to Japan by Portuguese missionaries in the 16th century. The dish was originally made with just vegetables, but over time, shrimp and other seafood were added to create the popular dish we know today.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure the shrimp are cleaned and deveined properly before cooking.

- Use ice-cold water in the batter to ensure a light and crispy texture.

- Do not overcrowd the frying pan when cooking the shrimp to ensure even cooking.

- Serve the shrimp tempura immediately after frying to maintain its crispiness.

Serving Suggestions

Shrimp tempura can be served with a side of rice, soy sauce, and a sprinkle of sesame seeds for added flavor.

Cooking Techniques

The key to making perfect shrimp tempura is to ensure that the oil is hot enough before frying the shrimp. The batter should be light and crispy, and the shrimp should be cooked until they are golden brown.

Ingredient Substitutions

If you do not have cornstarch on hand, you can substitute it with potato starch or rice flour for a similar texture.

Make Ahead Tips

You can prepare the shrimp ahead of time by cleaning and deveining them, but it is best to fry them just before serving to maintain their crispiness.

Presentation Ideas

Serve the shrimp tempura on a bed of shredded cabbage or lettuce for a beautiful presentation. Garnish with a sprinkle of chopped green onions or sesame seeds for added color and flavor.

Pairing Recommendations

Shrimp tempura pairs well with a light and refreshing cucumber salad or a side of miso soup for a complete meal.

Storage and Reheating Instructions

Shrimp tempura is best enjoyed fresh and crispy, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of shrimp tempura contains approximately 300 calories.

Carbohydrates

Each serving of shrimp tempura contains approximately 25 grams of carbohydrates.

Fats

Each serving of shrimp tempura contains approximately 15 grams of fats.

Proteins

Each serving of shrimp tempura contains approximately 20 grams of proteins.

Vitamins and minerals

Shrimp is a good source of vitamins and minerals, including vitamin B12, selenium, and zinc.

Alergens

Shrimp tempura contains shellfish and gluten from the batter, which may be allergens for some individuals.

Summary

Shrimp tempura is a delicious dish that is high in protein and fats, making it a satisfying meal option. However, it is also high in calories and carbohydrates, so it should be enjoyed in moderation.

Summary

Shrimp tempura is a delicious and crispy dish that is perfect for seafood lovers. With a light and crispy batter and tender shrimp, this dish is sure to be a hit at your next meal. Enjoy it with a side of rice and soy sauce for a complete and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl, that I first learned how to make Shrimp Tempura. I remember it like it was yesterday – the smells, the sights, the sounds of my mother's kitchen as she taught me the art of this delicious dish.

My mother was a wonderful cook, and she had a special talent for creating mouth-watering meals out of simple ingredients. She learned the recipe for Shrimp Tempura from a Japanese friend who had lived next door to us for many years. This friend, Mrs. Tanaka, was a kind and patient woman who took me under her wing and taught me the secrets of Japanese cuisine.

I can still remember the day that Mrs. Tanaka invited me over to her house to learn how to make Shrimp Tempura. She greeted me with a warm smile and led me into her kitchen, where she had all of the ingredients laid out on the counter. She explained each step of the recipe to me in detail, showing me how to properly prepare the shrimp, mix the batter, and fry it to perfection.

As I watched Mrs. Tanaka work her magic in the kitchen, I was amazed at how effortlessly she moved around the stove, flipping the shrimp with ease and grace. She made it look so simple, but I knew that it would take practice and patience to master the art of Shrimp Tempura.

After several hours of cooking and chatting, Mrs. Tanaka finally deemed the Shrimp Tempura ready to eat. She plated the golden-brown shrimp on a bed of fluffy white rice and drizzled them with a tangy dipping sauce. The aroma that wafted up from the plate was heavenly, and my mouth watered in anticipation of the first bite.

I tentatively picked up a shrimp with my chopsticks and took a small bite. The crispy coating gave way to tender, juicy shrimp inside, and the flavors exploded in my mouth. It was like nothing I had ever tasted before – a perfect blend of salty, sweet, and savory that danced on my taste buds.

From that day on, I was hooked. I begged my mother to let me make Shrimp Tempura for every special occasion, and soon I became known as the family's resident expert on Japanese cuisine. I would spend hours in the kitchen, perfecting my technique and trying out new variations on the classic recipe.

Over the years, I have made Shrimp Tempura for countless family gatherings, holiday parties, and potlucks. Each time I bring out a plate of golden-brown shrimp, I am flooded with memories of that first day in Mrs. Tanaka's kitchen, learning the recipe that would become a staple in my culinary repertoire.

Now, as a grandmother myself, I take great pleasure in passing down the tradition of Shrimp Tempura to the next generation. I have taught my own grandchildren how to make this delicious dish, just as my mother and Mrs. Tanaka taught me all those years ago.

I hope that they will cherish the memories of cooking together in the kitchen, just as I do. And I hope that they will pass on the recipe for Shrimp Tempura to their own children, keeping the tradition alive for generations to come.

As I sit here now, writing down the story of how I learned to make Shrimp Tempura, I am filled with gratitude for the wonderful women who have guided me along the way. Their love and patience have shaped me into the cook that I am today, and I will always be grateful for the gift of this delicious recipe.

Categories

| Cathy's Recipes | Egg Yolk Recipes | Japanese Meat Dishes | Japanese Recipes | Sherry Recipes | Shrimp Recipes | Tempura Recipes |

Recipes with the same ingredients