Tempura Shrimp and Vegetables
4.1
(13)
The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture:
1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy.
2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried.
3). Mix the batter just before frying. Making it ahead will produce a heavy coating.
4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere.
5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura.
Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish.
Recipe information
Yield
Makes 4 servings
Ingredients
For dipping sauce
For tempura
Preparation
Make dipping sauce
Step 1
In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
Make tempura
Step 2
Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
Step 3
Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
Step 4
In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
Step 5
In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
Step 6
Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
Step 7
To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
Step 8
Serve tempura immediately with dipping sauce.
Recipe notes
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