Nothing can beat the taste of crispy and decadent homemade shrimp tempura! The succulent, tender meat of well-cooked shrimps covered in a crunchy golden coating is a heavenly bite that any seafood lover can dream about. The secret of making a light, crisp coating is now revealed! A coating that does not absorb oil is whipped up in the Galaxy Gas Whipped Cream Dispenser. The traditional Japanese delicacy has gained popularity worldwide due to its unmatched decadent flavor. It is served with sweet and sour sauce or mustard sauce. In Japan, shrimp and vegetable tempura are served on their own or over a rice bowl called ‘Tendon’ and noodle soup ‘Tempura Soba.’ Shredded carrots and daikon radish also go well with shrimp tempura. When you cook prawns or shrimps, they will shrink and lose their original size. To prevent shrinkage and keep the shrimp’s size intact, the Japanese chefs use a simple technique. They break the veins of the shrimp before using it in the dish. Then fry them quickly in hot oil. Here is our secret recipe of super crispy shrimp and vegetable tempura.
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Level |
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Cook time |
20 Minutes |
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Preparation |
20 Minutes |
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Yield |
4-6 Servings |
- T45 wheat flour – 2/3 cup
- Tempura flour – 2/3 cup
- Vodka – ½ cup
- Honey – 1 tablespoon
- Sparkling water – 2/3 cup
- Fine salt – ¼ teaspoon
- Cornstarch – 2 ½ tablespoons
- Blanched baby vegetables – 400 grams
- Peeled shrimps – 200 grams
- Mix the flour, tempura flour, and salt in a bowl.
- Whisk honey and vodka in a separate bowl. Pour them over the mixed flours.
- Gradually add the sparkling water and whisk it gently so that it does not lose its fizz.
- Now add this mixture to the Galaxy Gas Whipped Cream Dispenser through a sieve and funnel.
- Charge with one Galaxy Gas Whipped Cream Charger.
- Shake vigorously and keep the whipped cream dispenser in the fridge for at least 30 minutes.
- Lightly dab the shrimps and vegetables with cornstarch.
- Preheat the vegetable oil for deep frying.
- Dispense the batter in a bowl and quickly coat the shrimps and vegetables with the batter.
- Deep fry the shrimps and vegetables on medium-high heat without overcrowding the oil.
- When the coating turns golden, take them out and let them rest on a cooling rack to drip off their oil.
- Serve with mayonnaise or any other dip whipped in Galaxy Gas Whipped Cream Dispenser.
Is shrimp tempura the same as Hanaage?
In Japan, it is called Ebi no Tempura or Ebi Ten. Besides vegetables, shrimps are most commonly used for making tempura. Among seafood lovers, shrimp tempura is a favorite all over the world.
Japanese restaurants serve tempura that is coated with very special tempura crumbs, which they call Hanaage. Hana means flower, and age means deep-fried when the coated tempura is immersed in hot oil, the batter blooms like a flower, which is why it is called Hanaage.
The real Japanese tempura is not coated with a lot of batters. The coating is kept thin so that you can enjoy the real flavors of shrimps or vegetables. These Hanaage style tempura are served with noodles soup or tempura rice bowl dishes.
Tips for making the best crispy tempura:
The process of making Hanaage style Tempura is overwhelming, and therefore most of the home cooks don’t prefer that method.
Here are some tips that will help you make some best crispy tempura
- All your ingredients, including the flour, eggs, and water, should be cold.
- Don’t over-whisk the batter, just mix it slightly. Ignoring a few lumps is ok.
- Start deep-frying immediately once you have prepared the tempura batter. Don’t let it rest.
- The oil temperature should remain steady all the time.
- Cover only half of the oil’s surface with your tempura.
Can you store leftover tempura?
You can save the leftover shrimp and vegetable tempura in an airtight container and keep it in the refrigerator for three days. Similarly, tempura remains good if frozen for at least a month.
To reheat the tempura, thaw them first, then reheat in an oven toaster or an oven. Ideally, the reheated tempura should become crisp from the outside. Take care to heat the insides completely as inadequately heated leftovers may cause food poisoning and other infections.
Which vegetables are used for making tempura?
Traditionally, the vegetables used by the Japanese for making tempura include Japanese sweet potatoes, eggplant, Kabocha, mushrooms, bell peppers, and lotus roots. Shiso leaves, shishito peppers, and okra are also widely used in Japan for making this crispy fried delicacy. The best thing is that you don’t need to precook the vegetables before frying them.
