The Only Filipino Shrimp Tempura Recipe You'll Ever Need

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Photo from Eir's non-aesthetic kitchen facebook page

Today in Eir’s non-aesthetic kitchen:
Shrimp Tempura!
Okay. Today, medyo mas mahirap ang recipe ko, but the effort was super worth it because I love Tempura huhu. Funny kasi I could just have this delivered naman. Ang dami-daming Japanese restaurant bakit ginawa ko pa?
BECAUSE WHY NOT AM I RIGHT?
Anyway, dream ko kasi talag gumawa ng tempura and tbh although it’s a bit mire complex that just stir frying some mushrooms (which I obviously do not have an addiction on), it was so so satisfying making something that you’ve always loved at home.
For this recipe I did watch a bit of your tube on how to stretch (nobashi) the shrimp because I really don’t know how to do that. I’m obviously just a home-cook that has to training whatsoever so google is my friend here. This is the video I watched in case anyone is interested: https://youtu.be/ulqOKya7SVQ
It takes a while to prep the shrimp, but the cooking process was pretty fast with a drop and fry, the eating part even faster! Good Lord God! It was like finished in the blink of an eye!
The recipe was a trial and error for me, but the technique on how to fry the shrimp was taken from watching the chef at those Japanese restaurants where you can watch the kitchen hehe.
The point is, you can cook the food you love right at home! It will not look exactly like the ones you get from the restaurant, but the flavor is pretty spot on. I even made tempura sauce from scratch!
Here’s the recipe:
Ingredients:
For tempura:
👉🏼1.5kg medium shrimp, peeled, deveined, and stretched (usually you want tiger prawns for this, but I’m working with a budget so use whatever shrimp you want!)
👉🏼1 large egg beaten
👉🏼3/4 cups super ice cold water (I even added some ice cubes)
👉🏼1 cup flour
👉🏼3 cups canola oil
For sauce:
👉🏼1/2 cup water
👉🏼2 tbsp light soy sauce
👉🏼2 tbsp white sugar
👉🏼1 tsp grated ginger
Optional: 1 tbsp grated radish
Instructions:
1. Place all sauce ingredients in a small pot, mix and bring to a boil. Set aside to cool.
2. Heat the oil to 350F. If you do not have a thermometer, you can heat the oil and constantly test the heat with the batter. If the batter sizzles and rises we are good to go.
3. Mix the beaten egg and water together.
4. Add the egg-water solution into the flour in parts. It will be a little bit runny, but do not fear!
5. Flour the shrimp so that the batter would stick better.
6. Drop some of the batter into the pan to make extra crispy pieces of batter.
7. Dip the shrimp into the batter swirling it a bit then drop it into the hot oil (carefully) and swirl it near the crispy batter pieces.
8. Cook for about 2 minutes each piece and there you have it! You just made your own shrimp tempura at home!
Questions:
👉🏼May I use regular soy sauce? Yes you may. It will taste a lot different, may I suggest adding more water if you decide to use regular soy sauce
👉🏼May I use small or medium egg? For this recipe, no. There’s a 1:1 ratio we’re following here and doing so would change the batter’s consistency
If you have any other questions, comment down below and if you do decide to make these, tag me @Eir’s non-aesthetic kitchen!
Happy cooking and stay safe 💖

Re-post from Eir's non-aesthetic Kitchen

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