3 Secrets To Make Shrimp Tempura

Tempura Batter Ingredients:
100g Cake flour
180mlWater
1 large size egg

Deep frying time:
Shrimp: 1-1.5 minutes
Carrot: 2.5 minutes
Broccoli: 2.3-3 minutes

When cooking shrimp, oil should be heated to 170°C (340°F)
When cooking veggies, oil should be heated to 160°C (320°F)

Tempura sauce ingredients
Soy sauce 100ml
Mirin 100ml
Dashi 400ml

3 Secrets To Make Shrimp Tempura:

#1. The first secret to making crispy tempura is to keep your ingredients cold. Refrigerate your mixing bowl, utensils, water, and flour before use. This will keep the batter light and crispy.

#2. When coating vegetables in cake flour, make sure to brush the excess off. Too much flour will lead to soggy tempura.

#3. When mixing the batter, rather than whisking the egg mixture and flour together, gently “sink” the flour with a fork, even if there are lumps. Always make your batter just before frying.

I hope you enjoy cooking Japanese food.
Have a wonderful day!😊