This tempura batter recipe will give you ultra-crispy pieces of tempura just like your favorite Japanese restaurant in under 30 minutes.
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
5 stars (30 reviews)
fried shrimp, shrimp tempura
- Shrimp: Clean the ½ lb shrimp under running water and remove the heads. Devein the shrimp. To straighten your shrimp, score very shallow (⅛ inch) cuts on the belly of the shrimp. (You can also use skewers to straighten the shrimp if you don’t want to score them). Straighten the shrimp on a plate over paper towels to dry the shrimp off.
- Prep 2 c vegetables by washing and drying them before dunking them in the batter.Kabocha: slice the squash in half and remove the seeds. Slice the kabocha into ⅛ inch pieces.Root vegetables: cut into ⅛ even slices to make sure they cook properly.Eggplant: keep the top intact and make slices starting from the middle to the bottom of the vegetable. The eggplant should look like a fan.Zucchini: cut the tops off and cut into lengthwise strips with a ¼ inch width.
- In a heavy-bottomed pot, add about 2 inches of neutral oil from the bottom of the pot. Heat the oil to 350 °F degrees.
- In a mixing bowl, add the ¾ c all-purpose flour and HALF of ½ c potato starch and mix thoroughly. Set aside the other half of potato starch to coat your ingredients just before dipping into the batter.
- In another bowl, add the 1 large egg and mix in the cold ¼ c vodka. Then add the ¾ c carbonated water.
- Carefully, add the wet batter into the mixing bowl and use the chopsticks to mix the batter in swift movements. Try to lift the bowl and move the bowl in round movements while stirring with the chopsticks. Make sure to not overmix the batter or your tempura will end up chewy. You should have some lumps in your batter. The mixing process should take no longer than one minute.
- In a separate bowl, add the set aside remainder of potato starch in a shallow bowl. Cover the shrimp & vegetables in a light layer of potato starch.
- Frying shrimp: Holding the shrimp tail, dunk the shrimp into the batter and cover thoroughly. Carefully lower the battered shrimp into the oil. To add extra crispy tendrils of tempura, dip your hand back into the batter and drip small drops of batter onto the frying shrimp.
- Turn the shrimp after about one to two minutes. Remove the cooked shrimp from the oil and place them over paper towels on a cooling rack.
- Frying vegetables: Carefully lower the battered vegetables into the oil. The vegetables cook fairly quickly so make sure to watch these carefully. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables (it should have a pale blonde color) from the oil and place them over paper towels on a cooling rack.
- In a small saucepot, add the 1 c water over medium-low heat.
- Add the 2 g dashi mix, ¼ c soy sauce, and ¼ c mirin.
- Heat until it boils for one minute and then remove from heat.
- Serve in a small sauce dish.