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Ebi Tempura
Japanese Fried Shrimp
Experience the exquisite crispiness of Ebi Tempura, featuring succulent shrimp coated in a delicate, airy batter and fried to a perfect golden hue. This classic Japanese dish is best enjoyed immediately with a side of tentsuyu dipping sauce and grated daikon radish.
๐ง ์ฌ๋ฃ
- 16 Large shrimp (peeled and deveined, tails left on)(Ensure shrimp are thawed if previously frozen. Pat them very dry before proceeding.)
- 1 cup All-purpose flour(Plus extra for dusting the shrimp.)
- 1 cup Ice-cold water(Using ice water is crucial for a crispy batter.)
- 1 Egg yolk(For richness and binding.)
- 200 ml Dashi stock(Can be made from dashi powder or granules dissolved in hot water.)
- 60 ml Soy sauce
- 60 ml Mirin (sweet Japanese rice wine)
- for serving Grated daikon radish(Optional, but traditional for dipping and aiding digestion.)
- 4-6 cups Vegetable oil or other neutral oil(For deep frying. Enough to reach a depth of at least 2-3 inches in your pot.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Tentsuyu Dipping Sauce: In a small saucepan, combine the dashi stock, soy sauce, and mirin. Heat gently over medium-low heat until just simmering. Do not boil. Remove from heat and keep warm. This sauce can be made ahead and reheated gently.
โฑ๏ธ 5 minutes - 2
Prepare the Shrimp: If your shrimp are not already prepared, carefully peel and devein them, leaving the tails intact for easier handling. Make a few shallow cuts on the underside of each shrimp to prevent curling. Pat the shrimp thoroughly dry with paper towels. Lightly dust each shrimp with a little all-purpose flour, shaking off any excess. This helps the batter adhere.
โฑ๏ธ 10 minutes - 3
Make the Tempura Batter: In a medium bowl, whisk together the egg yolk and ice-cold water until just combined. Add the 1 cup of flour to the wet ingredients. Using chopsticks or a fork, gently mix until the flour is *barely* incorporated. The batter should be very lumpy; do not overmix, as this will develop gluten and result in a tough coating. The batter should have the consistency of thin pancake batter.
โฑ๏ธ 3 minutes - 4
Heat the Frying Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 180ยฐC (350ยฐF). Use a thermometer to ensure the oil reaches and maintains the correct temperature. If you don't have a thermometer, a drop of batter should sizzle immediately and float to the surface.
โฑ๏ธ 10 minutes - 5
Fry the Shrimp: Working in batches of 3-4 shrimp to avoid overcrowding the pot and lowering the oil temperature, dip each floured shrimp into the tempura batter, letting any excess drip off. Carefully lower the battered shrimp into the hot oil. Fry for 2-3 minutes per side, or until the batter is light golden brown and crisp. The shrimp should cook quickly. Remove the fried shrimp with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispness.
โฑ๏ธ 7 minutes - 6
Serve Immediately: Arrange the crispy Ebi Tempura on a serving platter. Serve hot with the warm tentsuyu dipping sauce and a small mound of grated daikon radish on the side. Enjoy the delicate crunch!
โฑ๏ธ 2 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โKeep all batter ingredients (water, egg) as cold as possible. You can even chill the bowl and whisk.
- โDo not overmix the batter. Lumps are desirable for a light and crispy texture.
- โFry in small batches to maintain oil temperature and ensure even cooking. Overcrowding will result in greasy, soggy tempura.
- โEnsure shrimp are very dry before dusting with flour and battering to prevent splattering and ensure good adhesion.
- โServe tempura immediately after frying for the best crispy texture.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Kakiage: A mixed tempura of thinly sliced vegetables (like carrots, onions, and snow peas) and sometimes shrimp, bound together with a light batter.
- Vegetable Tempura: Substitute or add other vegetables like sweet potato slices, zucchini rounds, green beans, or shishito peppers.