We peel the shrimp as usual, leaving only the tail.
If you want the tempura to be in the form of a comma, leave the shrimp alone. If you want to make them straight, you need to unfold each shrimp, string on a skewer and dip in boiling water. Then take out, cool in cold water and dry with napkins.

Step 2

Beat the egg with water very vigorously so that foam appears. Add flour quickly and mix. You do not need to try to stir the batter thoroughly, otherwise it will turn out to be too dense and heavy.

Step 3

We heat the oil for deep-frying. Can be cooked in a special deep fryer, or in a deep frying pan.
Sprinkle our shrimp with flour and dip in batter, so that it completely covers it, except for the tail, and then put it in butter. There should be enough oil so that the whole shrimp is under it.
The oil will foam strongly with large bubbles, but when they become smaller, this means that the tempura is ready and you can take it out. We take out the shrimp with a slotted spoon and then leave it to flow from the oil on a paper napkin.

Step 4

Most often, tempura is served with a radish salad. Cooking it is as easy as shelling pears. Carrots can be used as a supplement. We rub both on a grater, mix and season with olive oil. You can also add grated ginger root or some Japanese horseradish - wasabi.

Before serving, tempura is lightly sprinkled with lemon juice.

Step 1: prepare the shrimp.

First of all, put a glass of purified water in the freezer. After that, we take the shrimps, put them, without unpacking, in a bowl of cold running water and leave in this form on 10-15 minutes or until they thaw completely. Then we thoroughly rinse them from the sand, dry them with paper kitchen towels and rid the seafood of the heads and shells, while leaving the last phalanx of the tail.

Then, with the edge of a kitchen knife, we draw along the back of each shrimp, slightly cutting the meat tissues, and with a wooden toothpick we take out the black veins from there - the gastrointestinal tract.

Then, on the inside of the tail, we make three shallow transverse cuts so that the shrimps do not curl up into a ball during frying, but remain even.

Dry them again with paper kitchen towels, put them on a cutting board and, using a fine mesh sieve, crush the seafood from all sides with a thin layer of flour for tempura, that's enough 50 grams.

Step 2: heat up the oil and prepare the batter.

Now we put a small cauldron or frying pan on a high heat and pour in sesame oil there, it should be enough so that you can completely immerse the shrimp there. We give the fat the opportunity to warm up well until a slight smoke appears on the surface, if this is not done, instead of tempura, you will get seafood “fries”. After that, we immediately begin to prepare the batter! We send a chicken egg, ice water from the freezer into a deep bowl and lightly beat them with a whisk until smooth.

Then put 100 grams of special flour there, mix everything again and add 2-3 ice cubes to the dough to stay cold.

It is better not to neglect the temperature of the batter, otherwise, when frying, it will absorb excess fat, as a result of which the tempura will get wet and will not receive the desired characteristic crunch. Balls of flour are welcome in the resulting mixture, so it will take no more than 4-5 minutes.

Step 3: prepare tempura shrimp.

After that we check the oil! With the help of a tablespoon we drip a little batter into it, if it curled up into a lump, slowly dropped to the middle of a hot container and also slowly floated up, while doubling - the fat warmed up to the desired temperature! Dip the flour-sprinkled shrimps in the dough so that it envelops the seafood in a snow-white fur coat, and very carefully dip them into the hot oil.

About in 1 minute the shrimp will float and cook well on one side. Using a wooden kitchen spatula, or better special bamboo sticks, turn them over on the other side and brown until golden brown.

Next, we shift the finished dish onto a paper kitchen towel, previously spread on the countertop, and give it the opportunity to absorb excess fat. At this time, fry the rest of the shrimp in the same way. Then we put them on a large flat dish and serve along with soy sauce.

Step 4: Serve the shrimp in tempura.

Tempura shrimp are served warm as a snack. The seafood is heaped onto a large flat dish or portioned into bowls and served with sesame-based soy sauce, grated fresh ginger, miso soup, wine vinegar, hondashi fish broth, sake, sugar, hot chili or lemon juice, and many other products. Enjoy delicious and simple Japanese food!
Bon Appetit!

For frying, it is better to take sesame oil, but if this is not the case, peanut oil is suitable or, in extreme cases, you can take refined vegetable oil;

The batter retains its temperature for an average of 5 to 7 minutes, therefore, if you have time, it is better to cook it in 2-3 passes, that is, in parts, before frying each portion of shrimp. For too long, the infused mixture quickly settles, as a result, the dish may not turn out so airy;

If, when checking the temperature of the oil, a piece of dough sank too quickly to the bottom of the dish - the fat is not heated, let it heat up well, otherwise you will ruin the dish!

It is necessary to turn the shrimps only once, as soon as they are covered with a golden crust, they must be immediately removed from the hot oil and transferred to a napkin;

In the same way, prepare other seafood, small pieces of chicken or raw vegetables, previously cut into slices 2-3 millimeters thick.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Original dishes of Japanese cuisine are gaining more and more popularity in the world. If you think that the national food of the Japanese is only sushi and rice or seafood snacks, then you are deeply mistaken. The inhabitants of the Land of the Rising Sun love vegetables, fruits, and poultry, which are cooked here in a special way and call this method of cooking tempura. They use special flour for such snacks. To make an authentic tempura that is close to authentic, you need to know a few important secrets of the original Japanese recipe.

What is tempura

This word is not Japanese at all, it was introduced into use by Portuguese missionaries, denoting fasting with this term, because in translation "tempora" is "time" in the plural. During periods of multi-season three-day fasts, Catholics were allowed to eat vegetable products and seafood, and one of the ways to prepare them was to fry slices of vegetables, fruits, fish in crispy batter.

The etymology of the name of the dish fully reveals its essence, because tempura are pieces of food fried in a light airy batter. Later, this simple but tasty dish passed to the Japanese, where it became national. Moreover, initially, according to the cooking technology, tempura met the basic principles of Japanese cuisine: products are cooked over high heat in deep fat so that they practically do not warm up, but remain almost damp inside a golden batter coat.

If you are interested in the question: tempura - what is it, then know that this is not just an appetizer, but a whole category of dishes, including fish, meat, seafood, vegetables and even sweet fruits that are fried in a special batter in vegetable oil. Depending on the base product used to prepare the snack, its name also changes. For example, the most popular ebi tempura in Japan is shrimp in batter, and shake tempura is salmon in batter.

What is tempura for and where to use it

Based on the fact that tempura is an original way of cooking food, and not a separate dish, this technology is used to fry not only pieces of vegetables or seafood. For example, in Japanese restaurants, a little rice vinegar is added to such a batter and rolls are dipped in it, which are then deep-fried. In addition, mushrooms and chicken meat are very tasty in tempura batter. Such dishes can be used as an appetizer, side dish or an interesting filling addition to fresh vegetable salads.

How to make tempura at home

This type of food belongs to the category of simple and affordable snacks, because, in fact, you can cook tempura from any vegetables, seafood, meat or fruits with dense pulp. The main thing is to strictly adhere to the original recipe for mixing batter, monitor the temperature of the oil in the pan so that it does not saturate the batter, and, following Japanese culinary traditions, take only high-quality and fresh products for the filling.

Flour for tempura

To make tempura close to the original, you need to be very responsible in the choice of flour, because this is the main component, thanks to which you can get a delicious Japanese snack. It is better if the recipe uses good quality commercial tempura flour with a balanced composition and no foreign impurities. If there is no such product in your stores, you can try to make it yourself. To do this, you have to mix:

• wheat flour;
• rice flour;
• starch;
• corn flour;
• some fine sea salt.

Tempura recipe

You can cook this delicious Japanese appetizer with different fillings, but the recipe for them will not differ much. Taking the classic version of the dish as a basis and diversifying it with spices, you can even compose your own tempura recipe. There are two options for preparing this traditionally Japanese food:

1. The food is cut into small slices and each is fried separately.
2. The filling for the appetizer is crushed and then mixed with batter and fried in the form of a thin pancake, which is then divided into small wedges.

Batter tempura

• Time: 2 minutes.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 165.2 kcal per 100 grams.
• Purpose: for cooking tempura.
• Cuisine: Japanese.
• Difficulty: easy.

In fact, the basis of this popular Japanese snack is a special tempura batter made of mixed flour, chicken eggs and water. The peculiarity of the recipe is that the dough components are simply mixed with a spatula until smooth - you do not need to knead or beat the batter thoroughly, because it will no longer be an original tempura, but a completely different dish. The consistency of the tempura dough should be moderately liquid, but not pouring off the filling pieces in a stream, but covering the slices tightly on all sides.

Ingredients:

• tempura flour - 150 g;
• chicken egg - 1 pc.;
• water - 240 ml;
• salt, pepper - to taste.

Cooking method:

1. Pour water into a deep plate, add salt and pepper, beat in an egg. Mix.
2. Gradually adding flour, bring the batter to the desired thickness.

With fish

• Time: 12 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 373.5 kcal per 100 grams.
• Purpose: for a snack, for a festive table.
• Cuisine: Japanese.
• Difficulty: easy.

The Japanese more often prepare this dish with different varieties of fish and seafood, and the tempura is considered ideal for them, inside which the filling remains almost raw. To do this, you need to carefully monitor the temperature of the deep fat and heat it to such a state that the batter quickly turns brown, a crispy airy crust of an appetizing golden color forms, but under it the fish pieces remain only slightly warm.

Ingredients:

• red fish or seafood (mussels, shrimp, squid) - 330 g;
• tempura flour - 165 g;
• water - 250 ml;
• chicken egg - 1 pc.;
• salt, spices - to taste;
• vegetable oil - 180 ml.

Cooking method:

1. Rinse fish or seafood under running water and dry. Remove bones and entrails. Cut the fish fillet into small oblong pieces 1-1.5 cm thick.
2. Mix the batter from flour, eggs and water. Season with salt and spices to taste.
3. In a deep fryer or skillet with high sides, heat the vegetable oil to a boil.
4. Dip fish pieces in tempura dough one by one and dip in boiling fat for a few minutes until golden brown.
5. After browning, place the tempura on a paper towel to remove excess fat from the finished dish.

With sweet fruits

• Time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 229.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Japanese.
• Difficulty: easy.

If you want to pamper your family with a delicious quick dessert, take note of the tempura recipe with sweet fruits. Fruits with dense pulp are suitable - bananas, apples, pears, mango, pineapple. In order not to weigh down the tempura dough, it is better not to add sweeteners to it. If suddenly the finished dessert seems slightly sweet to you, you can sprinkle pieces of fruit in batter with powdered sugar, pour over with honey or sweet berry sauce.

Ingredients:

• sweet apples - 2 pcs.;
• banana - 1 pc.;
• pear - 1 pc.;
• chicken egg of category C2 - 1 pc .;
• tempura flour - 120 g;
• water - 190 ml;
• icing sugar - to taste;
• vegetable oil - 145 ml.

Cooking method:

1. Divide the apples and pear into halves with a knife, peel, remove the seed pods, cut into slices of medium thickness.
2. Cut the banana pulp into thick circles.
3. Blot the pieces of fruit with a paper towel to remove the juice that has come out (the dough will fit better on dry pieces).
4. Combine the egg and water in a deep container, stir, add flour. You do not need to mix the dough too much - just make a few circular movements to disperse the flour lumps.
5. In a deep frying pan, heat the vegetable oil for deep fat, lower the serving of fruit slices, previously covered with batter.
6. Fry over high heat for 2-3 minutes until browned.
7. Put the finished tempura fruits first on a paper towel, and only then on a plate. Sprinkle with powdered sugar.

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1200 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Difficulty: easy.

Light, tender, airy tempura with fresh vegetables will be an ideal complement to a lean table, because during fasting food should also be tasty and beautiful. As a base product, you can use any vegetables - eggplant slices, cauliflower inflorescences, onion rings, carrot slices, pumpkin slices, asparagus stalks, etc. True, it is better to peel fruits with a hard skin beforehand, and some will not hurt to boil a little.

Ingredients:

• cauliflower - 1 head of cabbage;
• zucchini - 1 pc.;
• bulgarian pepper - 1 pc.;
• water - 210 ml;
• tempura flour - 180 g;
• chicken egg - 1 pc.;
• salt, seasonings - to taste;
• vegetable oil - 170 ml.

Cooking method:

1. Rinse all vegetables under the tap, disassemble the cauliflower into small inflorescences, boil in salted water for 2-3 minutes.
2. Cut the zucchini into circles, the bell pepper into thick strips.
3. Prepare a thin tempura dough from water, flour and eggs, salt and season with your favorite seasonings to taste.
4. Heat a frying pan with butter, put the pieces of vegetables soaked in batter there.
5. Fry until golden brown over high heat, then remove excess fat with a napkin.

How to serve

In Japan, the homeland of this delicious dish, tempura is served in a special way. A special tempura sauce called tentsuyu is served with pieces of food fried in a delicate airy batter. This original gravy consists of dashi broth, mirin and light soy sauce. They also put some pickled ginger and pieces of white daikon radish on a plate with tempura. Tempura-fried foods can be served as a separate dish, but they are often accompanied by a side dish of rice or a light salad of fresh vegetables.

If you decide to cook such a simple, but at the same time very original dish of Japanese cuisine, remember some important secrets of delicious and correct tempura:

• The water for preparing the dough is taken very cold, even ice cold - only then the batter turns out to be of the desired liquid consistency, because the flour does not have time to release gluten.

• A greater effect of airiness can be achieved if you replace ordinary water with mineral water - gas bubbles will create the most delicate cloudy crust on the surface of the tempura.
• Some products used as filling are best pre-cooked slightly so that they do not remain hard, tough or fibrous after quick frying in batter. These are most vegetables, meat, seafood, which are better to boil a little or hold in a hot oven for a couple of minutes before frying.
• For tempura close to the Japanese original, it is better to use special tempura flour. If you don't have such a product, make it yourself by grinding rice and corn grits with a coffee grinder and then mixing with regular wheat flour and starch. Do not forget to sift the resulting mixture additionally.
• In order for the products fried in batter to remain low-fat and not have unpleasant foreign odors, the oil for frying must be refined, deodorized, extremely clean, without sediment and impurities.

Video

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We offer you recipes for pancakes and pancakes with different fillings. The main thing is not to get carried away. American pancakes-pancakes are not uncommon on the menu of the capital's cafes for a long time. They say that if you start the day with pancake, or with a pancake, then everything will be fine. The main thing is not to get carried away, because dough is always dough, no matter how light and tasty the products made from it are. We offer you recipes for pancakes and pancakes with different fillings.

Recipe "Tempura Shrimp": On the back of the shrimp we make a longitudinal cut, not as deep as in the photo (I already have these prepared specially for cooking and frying

Tempura shrimp is a traditional Japanese dish served with a sauce and a side dish of rice or fresh vegetables. What are these shrimps?

© Courtesy: Woman "s Day

Ingredients

Shrimps - 700 g

Bay leaf - 1 piece

Refined vegetable oil (for frying)

For the test

Wheat flour - 120 g

Chicken eggs - 2 pieces

There are many types of vegetable oil. Let's take a closer look at those on the shelves in supermarkets and try the most delicious dishes with them. Vegetable oils have a magical composition of polyunsaturated fatty acids, vitamins and microelements. The variety of assortment on store shelves is amazing. This article will tell you all about the types of oils, the rules for choosing and about dishes that are easy to prepare with one or another vegetable oil. Sesame Oil © Courtesy: Rambler Internet Holding LLC Extracted from sesame seeds using cold pressing.

Tiger shrimps 13-14 pieces, chicken egg 1 piece, purified water (ice) 1 glass, ice 3 cubes, tempura flour 100 grams in batter and 50 grams for sprinkling, sesame oil (for frying) as needed. Step 1: prepare the shrimp.

Tempura shrimp - a step by step recipe with a photo. Calories: 4908 kcal.

Water - 170 ml

Refined vegetable oil - 2 tablespoons

Salt - 1 pinch

Servings: 4

Prep time: 10 minutes

Cooking time: 30 minutes

Serving temperature: Hot dish

Processing type: Frying

Cuisine: Japanese

Occasion: Casual

Season: all year round

Description

Connoisseurs of Japanese cuisine will surely appreciate this light, original dish.

Cooking method:

Boil the shrimp for 2 minutes in salted water with bay leaves. We remove the heads and peel the shrimp, leaving only the tip of the tail. Remove the black vein from the back. Cooking the dough. Separate the yolks from the whites and dilute with ice water. Beat the whites. Mix the flour with salt and pour in, stirring, the water and the yolks. Beat the dough, add vegetable oil and beat again. Gently add airy proteins into the dough. Holding the shrimp by the tail, dip it in the dough and immediately dip it in well-heated oil. We take it out on a paper napkin after the dough has increased in volume and slightly browned. Serve with soy sauce.

By the way, some of the shrimp can be replaced with mushrooms, pieces of vegetables and even parsley or celery leaves.

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The Mediterranean cuisine is loved by those who prefer a healthy lifestyle. The Mediterranean menu will always have everything the freshest and wholesome! Fish, seafood, herbs, olives and olive oil, durum wheat spaghetti, garlic, zucchini ... Nothing that will harm your figure! Passion.ru specially for its readers has collected five recipes for a real Mediterranean lunch, which you can cook next weekend, plunge into summer and imagine yourself on the shore of the warm sea.

If you have tried this dish at least once, then for sure you will want to try it again and again. Simple, quick to prepare, but at the same time unusually tasty, it made not only Asians fall in love with it, but also many Europeans. Want to learn how to cook real tempura shrimp? Then follow our step by step recipe.

Ingredients:


Raw chicken egg
Salt
Ice water

Cooking method:
1. Peel the shell of the shrimp, leaving the tails.

2. Sprinkle tempura flour on the shrimp.

3. Pour oil into a deep frying pan, it should be enough so that you can completely dip the shrimp there.

4. Prepare the tempura batter: mix flour, water and an egg, add some ice there and mix everything well.

5. Before frying food, check the oil for readiness - drop a little dough into it, if it boils, then you can start frying the shrimp.
6. Dip the shrimp in batter and place in boiling oil. It only needs to be turned once. As soon as the bite is covered with a crispy crust, remove it and shake off excess oil.

Serve tempura shrimp with soy sauce, daikon, ginger and vegetables.

You can also make a special tempura sauce for this dish. To make this sauce you will need:
1/3 cup hondashi fish broth (or 1/3 cup water + 1/2 teaspoon dry granular hondashi broth)
3 tbsp. l soy sauce
2 tbsp. l. sake
2 tsp Sahara

Cooking method:
Place all ingredients in a saucepan, stir and bring to a boil.

Bon Appetit!

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