Ultra Gourmet Shrimp Tempura
Dive into Japanese cuisine with these shrimp tempura, exceptionally light and crispy. The batter, made with very cold water, creates an airy coating that enhances the shrimp's sweetness. Served with a ginger soy sauce, these bites promise a successful flavor journey, perfect for impressing your guests with simplicity. This accessible recipe guarantees a stunning result. These perfectly golden shrimp tempura offer a unique sensory experience where a light crunch meets the tenderness of seafood. A festive appetizer or starter that will leave no one indifferent!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, mix the flour and salt. Add the egg yolk and very cold water. Mix lightly to obtain a still lumpy batter.
- 2
Dry the shrimp with paper towels. Make a light incision on their back to prevent curling during cooking.
- 3
Heat the oil to 170–180°C. Dip each shrimp in the batter, then immerse in the hot oil. Cook for 2–3 minutes until golden and crispy.
- 4
Drain the shrimp on paper towels. In a small bowl, mix the soy sauce, mirin, lemon juice and ginger for the sauce.
- 5
Arrange the tempura on a plate, garnish with lemon and parsley. Serve immediately with the sauce.
- For an even lighter batter, use very cold sparkling water and avoid overmixing.
- Serve the tempura immediately after frying to preserve their optimal crispiness.
- To reheat leftovers, place them in a 180°C oven for 5 minutes to restore crispiness.
- Variations: try with vegetables (zucchini, carrots) or add a pinch of chili to the batter.
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