Ebi Tempura
Delight your taste buds with the irresistible crunch of Ebi Tempura, a classic Japanese dish featuring plump, succulent shrimp wrapped in a light, golden batter. This recipe showcases a perfect balance of textures, achieved through a unique tempura batter made with chilled sparkling water and a mix of flour, cornstarch, and baking powder for maximum crispiness. Prepare this quick and easy dish in just 35 minutes, with careful tips like creating shallow cuts on the shrimp to keep them beautifully straight during frying. Serve these crispy tempura prawns fresh and hot alongside a savory tempura dipping sauce for an authentic Japanese dining experience. Perfect for appetizers, party platters, or a casual meal, Ebi Tempura will transport your palate straight to the streets of Tokyo!
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Recipe Information
Ingredients
- 12 pieces Large shrimp (prawns)
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 250 milliliters Chilled sparkling water
- 1 piece Egg yolk
- 1000 milliliters Vegetable oil
- 1 teaspoon Salt
- 120 milliliters Tempura dipping sauce
Instructions
Peel and devein the shrimp, leaving the tails intact. Make 2-3 shallow cuts on the underside of each shrimp to prevent them from curling during frying.
In a bowl, combine the flour, cornstarch, baking powder, and salt. Mix well to distribute the ingredients evenly.
In another bowl, beat the egg yolk and then add the chilled sparkling water. Gently stir to combine.
Gradually add the wet mixture to the dry ingredients, stirring with chopsticks or a fork just until combined. The batter should be lumpy, which helps to create a crispy texture.
Heat the vegetable oil in a deep fryer or large pot to 170°C (340°F). It's crucial to maintain this temperature for perfect tempura.
Dip each shrimp into the batter, making sure it is well-coated, then carefully place it into the hot oil.
Fry the shrimp in batches to avoid overcrowding the pot. Cook each batch for 2-3 minutes or until the tempura is golden brown and crispy.
Use a slotted spoon or spider strainer to remove the fried shrimp from the oil and drain on a wire rack or paper towel.
Serve the ebi tempura immediately with a side of tempura dipping sauce.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.5 g | 285% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 141.9 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
