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Thursday, May 11, 2017

Shrimp Tempura


Ingredients & Cooking Directions for Shrimp Tempura

Kitchen Equipment used in this Video

Stainless steel bowls: http://amzn.to/2mYeGCs 
Induction Cooker: http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Cooking gloves: http://amzn.to/2mcNotv  
Glass dish: http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru
Clear bowls: http://amzn.to/2nAy4Um 
Cooling rack: http://amzn.to/2nAJJCG 
Long chopsticks: http://amzn.to/2mSw6yK  
Cutting board: http://amzn.to/2nByQka

Estimated servings: 5

Preparations

10 large shrimp

1. Wash shrimp with salted water, drain in a colander and dry with paper towels.
2. Peel and devein the shrimp leaving the tail on.
3. Scrap the shrimp tail removing the black liquid inside the tail to prevent splattering when frying.
4. To straighten the shrimp, cut slits on the belly side of the shrimp.
5. Flip the shrimp over, hold the shrimp with both hands, and press it down breaking the veins to lengthen and straighten the shrimp.
6. Rinse the shrimp with water and dry them with paper towels.
7. Refrigerate the shrimp until ready to use.

Fry

¾ cup ice-cold water

1. Fill wok or pan at least 2 inches deep with oil and bring it to 355 degrees F.
2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge shrimp to coat with flour and set aside.
3. To make batter, beat the egg and add ice-cold water and 1 cup of tempura flour into a mixing bowl. Mix until combined but still lumpy. Be careful not to over mix!
4. Set bowl into a larger bowl filled with ice to keep the batter cold.
5. To fry the shrimp, coat with the cold batter and carefully slide it into the hot oil.
6. Cook a batch of 3 shrimp at a time for about 2-3 minutes or until shrimp is fully cooked on the inside and lightly golden brown on the outside. For additional crispiness, lightly sprinkle some of the batter on the shrimp while it is frying.
8. Place on rack to drain excess oil.

Serve

1 shiso leaf (optional)
Grated daikon
Grated ginger

1. Coat one side of Shiso leaf with tempura batter, fry for 30 seconds in oil and place on rack to drain.
2. To plate the dish, lay one tempura shrimp down and place the other shrimp in a criss-cross position with the tail pointing upwards.
3. Lean a Shiso leaf on the shrimp and serve alongside with the tempura sauce (https://goo.gl/RtLt1C ), grated daikon and ginger.

Enjoy!

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