Ingredients with Measurements:
- 1 pound Okinawan spinach
- 1 pound shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Wire rack
- Paper towels
Step-by-step instructions:
1. Rinse the Okinawan spinach and pat dry with paper towels. Cut off the stems and chop the leaves into bite-sized pieces.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. Add the ice-cold water to the dry ingredients and whisk until the batter is smooth.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the shrimp and Okinawan spinach into the batter, one at a time, and shake off any excess batter.
6. Carefully place the shrimp and Okinawan spinach into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place them on a wire rack lined with paper towels to drain off any excess oil.
8. Serve the Okinawan spinach and shrimp tempura hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 45g
- Protein: 18g
Substitutions for ingredients:
- Regular spinach can be used instead of Okinawan spinach.
- Other seafood such as squid or fish can be used instead of shrimp.
Variations:
- Add sliced sweet potatoes or onions to the tempura batter for additional flavor and texture.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the tempura comes out crispy.
- Do not overcrowd the fryer or pot with too much tempura at once, as this will lower the oil temperature and result in soggy tempura.
Storage instructions:
- Store any leftover tempura in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the tempura, place it in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the tempura on a platter or individual plates with a side of dipping sauce.
Garnishes:
- Garnish with sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
- Serve with a side of rice and miso soup for a complete meal.
Suggested side dishes:
- Edamame, seaweed salad, or pickled vegetables.
Troubleshooting advice:
- If the tempura batter is too thick, add more ice-cold water until it reaches the desired consistency.
- If the tempura is not crispy, make sure the oil is hot enough and do not overcrowd the fryer or pot.
Food safety advice:
- Use caution when working with hot oil and never leave it unattended.
- Make sure the shrimp is fully cooked before serving.
Food history:
- Tempura is a Japanese dish that was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
- The Okinawan spinach and shrimp tempura is crispy and savory with a slight sweetness from the shrimp.
Serving suggestions:
- Serve the tempura as an appetizer or main course.
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Region: Japanese