The cooking technique of coating food with flour and frying was introduced to Japan by the Portuguese missionaries in the 1600s. During Lent, the original dish that became tempura had disappeared from the Portuguese cuisine. It is speculated that this vanished dish may have come from Goa in India where a similar dish pakora is served. In fact, the term “tempura” comes from the Latin phrase “ad tempora cuaresme”, which means “in the time of Lent”. The Japanese mistook this as the dish's name and called it tempura.
Batter for tempura is distinctive, uses no breadcrumbs, consists of flour, beaten egg and ice-cold water. It can be enhanced with spices, as desired. Egg acts as a leavening agent, making the batter light and crispy. Also, serve as a binder helping the batter to stick and coat the food before deep frying. Ice-cold water prevents the batter from absorbing too much oil. I have omitted the egg, but included butter (my secret ingredient) in the batter for a rich, crisper texture and flavour.
A variety of seafood and vegetables are used in a traditional tempura. To make perfect tempura, start with fresh ingredients. Prepare the batter just before frying. It should be lumpy, not smooth and velvety. Most chefs recommend mixing the batter with chopsticks instead of a whisk. Avoid over mixing or else, it will activate the wheat gluten causing the flour mixture to become soft and doughy when fried. Once the oil is heated at the right temperature, lightly coat the ingredients with batter. Fry in batches and don’t overcrowd the pan. Maintain a constant temperature throughout for even frying. In between batches, scoop out any bits of batter or crumbs (known as tenkasu) from the oil. Tenkasu are often used in other dishes or as a topping. Well-cooked tempura should be crispy with a pale colour, not golden or brown.
Batter for tempura is distinctive, uses no breadcrumbs, consists of flour, beaten egg and ice-cold water. It can be enhanced with spices, as desired. Egg acts as a leavening agent, making the batter light and crispy. Also, serve as a binder helping the batter to stick and coat the food before deep frying. Ice-cold water prevents the batter from absorbing too much oil. I have omitted the egg, but included butter (my secret ingredient) in the batter for a rich, crisper texture and flavour.
A variety of seafood and vegetables are used in a traditional tempura. To make perfect tempura, start with fresh ingredients. Prepare the batter just before frying. It should be lumpy, not smooth and velvety. Most chefs recommend mixing the batter with chopsticks instead of a whisk. Avoid over mixing or else, it will activate the wheat gluten causing the flour mixture to become soft and doughy when fried. Once the oil is heated at the right temperature, lightly coat the ingredients with batter. Fry in batches and don’t overcrowd the pan. Maintain a constant temperature throughout for even frying. In between batches, scoop out any bits of batter or crumbs (known as tenkasu) from the oil. Tenkasu are often used in other dishes or as a topping. Well-cooked tempura should be crispy with a pale colour, not golden or brown.
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Light, Airy & Crispy Eggless Butterfly Shrimp Tempura
(Serves 6)
Ingredients:
1/2 kg large shrimps (about 22)
2 long green chillies (finely chopped)
1 heaped spoonful of chopped garlic
1-inch grated ginger
few coriander leaves (finely chopped)
1 tablespoon lime juice
salt
Method:
Shell shrimps leaving the last segment along with the tail. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Gently flatten the shrimps. Wash and pat dry well with paper towels.
Marinate with rest of the ingredients and set aside while you prepare the batter.
Batter
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon butter (at room temperature)
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon pepper powder
1 and 1/4 cups ice-cold water
oil for deep frying
salt
Method:
Heat oil for deep frying on medium flame and simultaneously, prepare the batter just before frying. Do not make it ahead.
Sift the all-purpose flour and cornstarch in a bowl. Using your fingertips, mix in the butter with the flour to resemble coarse crumbs (see picture above). Add the garlic powder, onion powder, pepper powder and salt.
Pour ice-cold water slowly over the dry ingredients and mix with chopsticks to form a lumpy batter. Do not overmix.
Place the bowl of batter in an ice-bath to keep it cool throughout.
Dip each shrimp into the batter allowing the excess to drip off. Then carefully, lower into the hot oil. Fry shrimps in batches on both sides until pale in colour and crispy, about a couple of minutes. With a slotted spoon, remove the shrimps onto a wire rack.
In between batches, scoop out any fried bits of batter or crumbs floating in the oil.
Continue frying the rest of the shrimps as above.
Serve hot with dipping sauce.
Note:
To read click here: Copyright & Privacy Policy
Light, Airy & Crispy Eggless Butterfly Shrimp Tempura
(Serves 6)
Ingredients:
1/2 kg large shrimps (about 22)
2 long green chillies (finely chopped)
1 heaped spoonful of chopped garlic
1-inch grated ginger
few coriander leaves (finely chopped)
1 tablespoon lime juice
salt
Method:
Shell shrimps leaving the last segment along with the tail. Run a knife along the back of the shrimp and remove the digestive tract. Make the cut a bit deeper to open the shrimp into two connected halves like a butterfly. Gently flatten the shrimps. Wash and pat dry well with paper towels.
Marinate with rest of the ingredients and set aside while you prepare the batter.
Batter
Ingredients:
1 and 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon butter (at room temperature)
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon pepper powder
1 and 1/4 cups ice-cold water
oil for deep frying
salt
Method:
Heat oil for deep frying on medium flame and simultaneously, prepare the batter just before frying. Do not make it ahead.
Sift the all-purpose flour and cornstarch in a bowl. Using your fingertips, mix in the butter with the flour to resemble coarse crumbs (see picture above). Add the garlic powder, onion powder, pepper powder and salt.
Pour ice-cold water slowly over the dry ingredients and mix with chopsticks to form a lumpy batter. Do not overmix.
Place the bowl of batter in an ice-bath to keep it cool throughout.
Dip each shrimp into the batter allowing the excess to drip off. Then carefully, lower into the hot oil. Fry shrimps in batches on both sides until pale in colour and crispy, about a couple of minutes. With a slotted spoon, remove the shrimps onto a wire rack.
In between batches, scoop out any fried bits of batter or crumbs floating in the oil.
Continue frying the rest of the shrimps as above.
Serve hot with dipping sauce.
Note:
- Fry some fresh vegetables with any leftover batter.
