Photograph of the finished Ebi tempura

Japan · Tôm rau chiên bột tempura

Ebi tempura

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 480 g
  • Photograph of Flour Flour 200 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Carrot Carrot 160 g
  • Photograph of Mushrooms Mushrooms 200 g
  • Photograph of White radish White radish 160 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of Dashi broth Dashi broth 320 ml

Method

  1. 1 Peel the shrimp, leaving the tails intact, remove the black vein, make three cuts along the belly, then gently straighten the shrimp so it doesn't curl when fried.
  2. 2 Slice carrots into long sticks, cut mushrooms into bite-sized pieces; pat all ingredients thoroughly dry with paper towels.
  3. 3 Beat the egg yolks with 100 ml of ice water, then sprinkle in the flour and stir a few times until the flour is slightly lumpy — stirring too much will cause it to lose its crispness.
  4. 4 Heat oil to 175°C, dip shrimp and vegetables in flour, then fry for 2 minutes per batch until the outer layer is golden brown and crispy. Remove and drain on a rack.
  5. 5 To make tentsuyu dipping sauce: simmer dashi broth with soy sauce and mirin for 2 minutes, pour into a bowl, and add grated daikon radish.
  6. 6 Place the tempura on oil-absorbing paper and serve hot with a bowl of tentsuyu (Japanese rice wine).

With an appliance

  • Air fryer 42 min

    Replace step 4: Arrange the battered shrimp and vegetables in a single layer, spray thoroughly with oil, and fry at 200 degrees for 8 minutes, flipping at the 4th minute and spraying with more oil; still mix the batter with ice water right before frying.

Start cooking