Ingredients with Measurements:
- 1 large daikon, peeled and sliced into thin rounds
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil, for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Wire rack for draining
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and add the ice-cold water.
3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be lumpy.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the daikon slices and shrimp into the batter, making sure they are fully coated.
6. Carefully drop the battered daikon and shrimp into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place it on a wire rack to drain.
8. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 45g
Protein: 18g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other vegetables such as sweet potato or zucchini can be used instead of daikon.
- Chicken or tofu can be used instead of shrimp for a vegetarian version.
Variations:
- Add spices or herbs to the batter for extra flavor.
- Serve with a side of rice or noodles for a more filling meal.
- Use different dipping sauces such as soy sauce, sweet chili sauce, or ponzu sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy tempura.
- Do not overcrowd the frying pot, as this will lower the oil temperature and result in soggy tempura.
- Use a wire rack to drain the tempura and prevent it from becoming soggy.
Storage instructions:
Tempura is best served fresh and hot, but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the tempura in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the tempura on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
Garnish with chopped scallions or sesame seeds for extra flavor and texture.
Pairings:
Pair with a light and refreshing salad or soup for a balanced meal.
Suggested side dishes:
Rice or noodles make great side dishes for tempura.
Troubleshooting advice:
If the batter is too thick, add more ice-cold water. If it is too thin, add more flour.
Food safety advice:
Make sure the shrimp is fully cooked before serving. Use a food thermometer to ensure it reaches an internal temperature of 145°F.
Food history:
Tempura is a Japanese dish that originated in the 16th century. It was introduced by Portuguese missionaries who brought the technique of deep-frying to Japan.
Flavor profiles:
Crispy, savory, and slightly sweet.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese