Today I’m going to share delight and crispy Tempura!
So many of you asked me, where is my tempura recipe.
So I deiced to to share my secret tempura recipe with you all!
You can definitely use store bought tempura powder for my recipe, or my my tempura powder from scratch!
I love my tempura light, thin and crispy.
So my tempura batter is super delight!
If you prefer thicker batter, please reduce the amount of water to 3/4 cup (I added 1 cup)
You can make tempura whatever protein and vegetables you want!
I just kept it classy- shrimp, sweet potato, asparagus and shiitake.
Well made tempura batter is definitely a key for great tempura.
All the Japanese restaurant has their own secret for their tempura batter, and today I’m going to release my secret!
Also maintain oil temperature between 350 and 360 degrees F is another key for crispy tempura.
If you add too many pieces to frying oil then oil temperature will drop.
In this case, your protein and vegetables will soak up so much oil and that will lead you to soggy tempura, and I know that’s not what you want.
Hope you enjoy my tempura recipe at home!
For Tempura Sauce
- 1 cup dashi stock
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 Tbs sugar
- Frying oil
For Tempura Powder
- 2/3 cup cake flour or all purpose flour
- 2 Tbs cornstarch
- 2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 egg
For Protein and Vegetables (total up to 2 lb)
- 1 lb jumbo shrimip, tail-on, peeled, deveined and straighten (you can substitute or mix with chicken tenders or fish filets)
- 5 to 6 oz sweet potato (recommend Japanese/Korean sweet potato), cut into 1/4-inch thin
- 5 to 6 oz asparagus, green beans, broccoli, zucchini or/and bell pepper, cut into bite size
- 5 to 6 oz shiitake mushrooms or/and eggplant, remove stems
- Combine all ingredients for sauce in a sauce pan. Bring it to boil, reduce heat to medium and simmer for 5 minutes. Remove from heat and set a side. You can make this sauce a day ahead if you want. It will last up to 7 days in a refrigerator.
- Heat frying oil to 360 degrees F.
Whisk all ingredients for tempura powder in a medium mixing bowl.
- Beat egg in another mixing bowl then add 1 cup of ice water. (if you want thicker tempura better, add only 3/4 cup of ice water.) Whisk well.
- Add tempura powder we made earlier and mix with a chopsticks or a fork, be careful not to over mix. Some lumps may remain.
- Dip shrimp into batter using your hand or tongs, drain excess batter and add into hot oil. Just heat to maintain between 350 and 360 degrees F. Fry 2 to 3 pieces at a time, about 2 minutes. If you want to make snow flakes around tempura pieces, dip frying chopsticks into tempura batter and tap on your shrimp or vegetables. Repeat 3 to 4 times on each pieces of tempura. It will make tempura more dramatic look and extra crispy texture.
- Remove to a cooling rack lined baking sheet. Repeat frying with rest of shrimp and vegetables.
- Transfer to a serving plate and serve immediately with tempura sauce. Enjoy!