What Is Shrimp Tempura?
Shrimp tempura is a dish made from shrimp dipped in a special tempura batter and fried in hot oil until they are crispy and golden. The tempura batter is made from flour, corn starch, egg, and water. We all know tempura as a traditional Japanese fried dish, but little do we know that the tempura actually originated in Portugal. The dish reached Japanese land in the 15th century through Portuguese sailors. Before they left, they taught Japanese a special dish which was green beans fried in a light, airy and crispy batter. The Japanese used this batter to make delicious seafood and vegetable tempura. Today this tempura batter has a specific recipe and is a crucial part of every Japanese meal.
Is Fried Shrimp and Shrimp Tempura the Same?
Most people consider fried shrimp and shrimp tempura to be the same thing. The two, however, are totally different. Despite the fact that the two dishes are deep-fried, here are a few differences that set the two dishes apart:
- Fried shrimp is usually made by dipping shrimp in egg wash and then coated with either panko or any other dry mixture. It is then deep-fried. Shrimp tempura, however, is made by dipping shrimp in a special tempura batter and is then deep-fried. The main difference between the two is how the shrimp is coated.
- Fried shrimp can also be dipped in the wet batter, but not the tempura batter. That’s because the recipe for tempura batter is very specific, i.e., it is made from flour, corn starch, egg, and cold water.
Why is My Tempura Not Crispy?
Tempura offers a signature crunch. And if your homemade shrimp tempura is not crispy, it means there is an error somewhere in the dipping or cooking process. Here are a few things that can make your tempura soggy:
- One of the main reasons the tempura ended up soggy is that the oil wasn't hot enough. The oil should be very hot. So that when you add the shrimp tempura, it starts to bubble away instantly. The ideal temperature is between 375 °F to 390 °F. A temperature higher than this will result in burning the tempura.
- If you add too much shrimp tempura in one go, the pan will be overcrowded, and the tempura will end up getting soggy. So, work in small batches. Although it will take a little more time, the results will be very satisfying.
- Once the tempura is cooked, place it on the wire rack or paper towel to get rid of excess oil. If the excess oil stays in the tempura, it will make the tempura soggy.
What to Serve with Shrimp Tempura?
Here is what you can serve with shrimp tempura:
Sauces and dips: Shrimp tempura is a good appetizer or snack. You can serve it with your favorite dipping sauce. Although it tastes just perfect when served with soy sauce alone, you can serve it with honey mustard sauce, sake and soy sauce, hoisin sauce, garlic mayo, etc.
Noodles: Serve shrimp tempura with your favorite noodle dish. The crispy will add a good texture.
Soups: You can also serve shrimp tempura alongside soups. It’s their crispness that works wonders.
Salad: Serve shrimp tempura with your favorite fresh salad.
Sushi: If you are a sushi lover, try shrimp tempura inside it along with other ingredients.
Here are our some delicious recipes that you can serve with Shrimp Tempura:
How to Store Shrimp Tempura?
Store the leftover shrimp tempura by placing them in an air-tight container and refrigerating. They will last for up to 3 days. You can reheat them in either an air fryer or in an oven at 375 °F so that they are crispy again.
