Tempura
The Japanese art of light frying: shrimp and vegetables coated in a crispy, translucent batter, fried to perfection.
Préparation
20 min
Cuisson
15 min
Portions
4 servings
Difficulté
Intermediate
Préparation
- 1
Prepare the ingredients
Score the belly of the shrimp to prevent curling. Cut vegetables into thin slices. Dry all ingredients well.
15 min
- 2
Prepare the batter
Mix the egg yolk and ice-cold water. Add the flour all at once and barely mix, 3-4 strokes with chopsticks. The batter should remain lumpy.
Never overmix: the lumps are essential for crispiness.2 min
- 3
Heat the oil
Heat the oil to 170-180°C. Test by dropping a drop of batter: it should rise immediately while sizzling.
5 min
- 4
Fry the ingredients
Dip each ingredient in the batter and plunge into the oil. Fry for 2-3 minutes until the batter is golden and crispy. Drain on paper towels.
15 min
- 5
Serve
Serve immediately with tentsuyu sauce and grated daikon. Tempura must be eaten hot.
2 min
Conseils
- The water must be ice-cold to prevent gluten from developing.
- Fry in small batches to maintain oil temperature.
Variantes
Kakiage
Fritter of shredded vegetables in pancake form.
Seasonal tempura
Adapt by season: bamboo shoots in spring, matsutake in autumn.
Conservation
Eat immediately. Tempura does not reheat well.