What is Shrimp Tempura Made Of? A Guide to This Crispy Japanese Delicacy

Shrimp tempura is one of the most beloved Japanese dishes around the world. The light, crispy batter coating succulent shrimp is simply irresistible. But have you ever wondered – what exactly is shrimp tempura made of?

In this article, we’ll explore the origins, ingredients, and cooking methods behind this iconic dish. Read on to learn everything you need to know to make perfect shrimp tempura at home!

A Brief History of Shrimp Tempura

Tempura as a cooking technique was introduced to Japan by Portuguese missionaries in the 16th century during the Muromachi period. It quickly became popular street food in the early Edo period among commoners who frequented the bustling fish markets.

By the late Edo and early Meiji periods, tempura had evolved from humble street food into a specialty item at restaurants devoted to the craft. Tokyo-style tempura, known as Edo-mae, emerged as the pinnacle of the tempura tradition.

Shrimp was likely one of the first seafood ingredients used for tempura. To this day succulent shrimp remains the most iconic and beloved type of tempura. In Japan this dish is called ebi ten or ebi tempura (海老天ぷら).

The Tempura Batter – The Key to Crispy, Fluffy Goodness

The tempura batter coating is what gives this dish its delicate crunch But what exactly goes into making this light, airy batter?

Authentic tempura batter contains just a few simple ingredients:

• Flour – Typically all-purpose flour or a mixture of all-purpose and rice flour. This provides the base structure and texture.

• Eggs – Whole eggs add richness and help bind the batter.

• Ice water – The ice water is crucial for preventing too much gluten development in the flour, which would make the batter dense or chewy. The chilled water also helps the batter stay crisp during frying.

• Baking soda – A tiny bit of baking soda can help add airiness and enhance crispness. This is optional.

That’s it! The beauty of tempura is that such minimal ingredients can create such a light, delicate coating when fried correctly.

Frying Technique Is Also Vital

While a well-made batter is important, proper frying technique is also essential for getting that feather-light crunch. Here are some key frying tips:

• Use plenty of oil – at least 2-3 inches in depth – and heat it to 340-360°F. Monitor oil temperature with a thermometer.

• Avoid overcrowding the pan – fry shrimp in small batches. Too much food at once drops the oil temp.

• Fry for just 1-2 minutes per side until light golden brown. Overfrying makes the coating heavy and greasy.

• Use a neutral oil like canola or vegetable oil. Stay away from olive oil which can burn at high heat.

Mastering the batter recipe and frying method takes practice, but it’s worth it for the superior texture!

Shrimp Selection and Preparation

Choosing plump, fresh shrimp is important for any shrimp dish, and especially so for shrimp tempura where they are the star ingredient.

For home cooking, look for sustainably-sourced black tiger prawns. Larger shrimp in the 16-20 or 21-25 count per pound range work very well. Avoid using shrimp smaller than 36 count per pound as they will overcook too quickly.

Proper shrimp preparation also helps ensure nicely coated, beautiful tempura:

• Peel the shrimp, leaving the tails on.

• Using a sharp knife, slice along the inner curve of the shrimp to butterfly them open and remove the vein.

• Straighten the shrimp and make shallow slices along the inner side to prevent curling when fried.

• Pat the shrimp very dry before battering – moisture will make the coating soggy.

This extra prep work makes a big difference in the final presentation!

Traditional Dipping Sauce Adds Flavor

No shrimp tempura is complete without the accompanying dipping sauce! This sauce is called tentsuyu in Japanese.

Tentsuyu is a mix of:

• Dashi – The umami-rich Japanese stock provides the base flavor.

• Soy sauce – For salty notes.

• Mirin – A touch of sweet rice wine softens the saltiness.

• Grated daikon radish – Adds a refreshing bite.

The sauce can also contain sake, vinegar, or other seasonings to taste. This flavorful dipping sauce perfectly complements the fried shrimp.

Variations on Shrimp Tempura

While the standard style is lightly fried shrimp with dipping sauce, some delicious variations exist:

• Tempura udon – Shrimp tempura served atop piping hot udon noodle soup.

• Tempura rice bowls – Shrimp tempura served over a bowl of steamed rice. Popular versions are tendon and ten don.

• Shrimp tempura rolls – Sushi rolls containing tempura shrimp.

• Tempura soba – Shrimp tempura served with soba buckwheat noodles in broth.

• Nabeyaki udon – Udon noodle stew with shrimp tempura and other ingredients cooked right in the hot pot.

So while the simplest presentation is perhaps the most iconic, shrimp tempura also shines in noodle dishes and rice bowls!

Tips for Making Perfect Shrimp Tempura at Home

Want to try cooking this Japanese favorite at home? Here are some top tips for tempura success:

• Use ice-cold ingredients – Chill your shrimp, batter, and oil before frying.

• Use a light hand when mixing – Avoid over-mixing the batter, which overdevelops gluten.

• Fry in small batches at 340-360°F.

• Don’t overload the oil – Let the temp recover between batches.

• Fry just until light golden brown – 1-2 minutes per side.

• Blot on paper towels to remove excess oil.

• Serve immediately with freshly-made dipping sauce. Enjoy!

With high-quality ingredients and a delicate hand, you can absolutely make restaurant-quality shrimp tempura at home.

Enjoy This Crispy, Crave-Worthy Japanese Comfort Food

From its humble street food origins centuries ago to its current place as a pillar of Japanese cuisine, shrimp tempura captures hearts and tastebuds globally.

This classic dish relies on the harmonious combination of a few simple ingredients – shrimp, batter, and oil – to create joy in each bite. Mastering the technique takes some patience, but being able to make this iconic comfort food at home is very rewarding.