Shrimp tempura is a popular Japanese dish consisting of battered and deep-fried shrimp. It is a common item found in Japanese restaurants and is enjoyed both as an appetizer or as part of a larger meal.
To make shrimp tempura, large shrimp are typically used. The shrimp are peeled, deveined, and often left with the tail intact for aesthetic purposes. The shrimp are then coated in a light, crispy batter made from a mixture of flour, cornstarch, cold water, and egg. The batter is typically whisked until it becomes smooth.
The shrimp are dipped into the batter, ensuring they are fully coated, and then carefully placed into hot oil for deep frying. The frying process is quick to ensure the shrimp cook through while maintaining a crunchy exterior. The shrimp are usually fried until they turn golden brown and the batter becomes crispy.
Once cooked, the shrimp tempura is commonly served with your favorite dipping sauce such as mayo or soy sauce with calamansi or lemon juice. The shrimp tempura can be enjoyed on its own or served alongside other tempura vegetables like sweet potatoes, zucchini, or mushrooms.
Shrimp tempura is known for its light and crispy texture, and the shrimp itself remains tender and flavorful. It is a popular dish for those who appreciate Japanese cuisine and is often served as part of a bento box, as a sushi topping, or as a standalone dish accompanied by rice and miso soup.
It’s worth noting that the nutritional content of shrimp tempura can vary depending on the size of the shrimp, the specific batter used, and the frying method. It is generally considered a treat due to its deep-fried nature, so it is typically enjoyed in moderation.
Shrimp Tempura Nutritional Facts
The nutritional facts of shrimp tempura can vary based on factors such as the size of the shrimp, the batter used, and the cooking method. Here is a general breakdown of the nutritional components in a serving of shrimp tempura (approximately 3-4 pieces or 100 grams):
- Calories: Approximately 200-250 calories
- Protein: Around 15-20 grams
- Fat: Approximately 10-15 grams
- Carbohydrates: Around 15-20 grams
- Cholesterol: Varies depending on the size and quantity of shrimp used
- Sodium: The sodium content can vary depending on the batter and any additional seasonings used
It’s important to note that these values are approximate and can vary depending on the specific recipe and cooking techniques employed. The nutritional profile may also be influenced by the frying oil used and the amount of oil absorbed during the cooking process.
Shrimp tempura is generally considered a fried and indulgent dish, so it is advisable to consume it in moderation as part of a balanced diet. If you have specific dietary concerns or requirements, it’s recommended to calculate the nutritional content based on the ingredients and cooking methods you use.
How To Make Shrimp Tempura?
Here’s the basic recipe to make shrimp tempera.
Ingredients:
- 10pcs large shrimps
- 1tbsp lemon juice
- 1/8tsp salt
- 1/8tsp pepper
- 1/8tsp granulated seasoning
- 1/4 cup cornstarch for coating
- chopped spring onion for garnish
- 1cup cooking oil for frying
Tempura Batter:
- 1pc egg
- 1/3 cup cold water
- 1/4 cup cornstarch
- 1/4 cup flour
- 1/8 tsp salt
- pepper
Dipping Sauce:
- 1tsp soy sauce
- 1tsp lemon juice
Instructions:
- Peel off the shrimp. Remove the shell, the head but leave the tail intact. (Make sure to wash the shrimp properly 1st before peeling).
- Make shallow horizontal cuts on each shrimp. Hold the shrimp with both hands and straighten slowly until you reach the desire shape and length.
- Then marinate the shrimp with 1tbsp lemon juice, 1/8 tsp salt, pepper and granulated seasoning. Mix and set aside.
- To make a tempura batter, prepare a bowl and beat 1pc egg.
- Add 1/3 cup cold water.
- Add 1/4 cup cornstarch and 1/4 cup flour.
- Season with 1/8tsp salt and pepper. Mix thoroughly and set aside.
- Prepare another 1/4 cup of cornstarch.
- Coat the marinated shrimp one by one with cornstarch.
- Preheat pan with 1 cup cooking oil.
- Dip the coated shrimp one by one into the prepared tempura batter and deep fry until color change to slightly golden brown.
- Then, it’s ready to serve with your favorite sauce. For this recipe, I only use soy sauce with lemon juice.
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