Ingredients with Measurements:
- 1 lb white fish fillets, cut into bite-sized pieces
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 1/2 cups ice-cold water
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 tbsp wasabi paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- Salt and pepper, to taste
- Shredded nori, for garnish
Special equipment needed:
- Deep-fryer or large pot
- Wire rack
- Paper towels
- Mixing bowls
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt. Whisk to combine.
2. In a separate bowl, beat the egg and add the ice-cold water. Whisk to combine.
3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the fish and shrimp pieces into the batter, making sure they are fully coated.
6. Carefully drop the battered fish and shrimp into the hot oil and fry until golden brown, about 2-3 minutes. Use a slotted spoon to remove the pieces from the oil and place them on a wire rack lined with paper towels.
7. In a small bowl, whisk together the mayonnaise, wasabi paste, soy sauce, rice vinegar, honey, salt, and pepper.
8. Serve the tempura fish and shrimp chips with the wasabi aioli and garnish with shredded nori.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other types of fish, such as cod or halibut, can be used instead of white fish.
Variations:
- Add sliced vegetables, such as sweet potato or zucchini, to the batter for a tempura vegetable option.
- Use the wasabi aioli as a dipping sauce for sushi rolls.
Tips and tricks:
- Make sure the oil is hot enough before adding the battered fish and shrimp to ensure a crispy coating.
- Do not overcrowd the fryer or pot, as this can cause the temperature of the oil to drop and result in soggy tempura.
- Serve the tempura immediately after frying for the best texture.
Storage instructions:
Tempura is best served fresh and should not be stored for more than a few hours. If necessary, store in an airtight container in the refrigerator for up to 24 hours.
Reheating instructions:
To reheat tempura, place it in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the tempura on a platter with the wasabi aioli in a small bowl on the side. Garnish with shredded nori for added flavor and texture.
Garnishes:
Shredded nori
Pairings:
Tempura fish and shrimp chips pair well with a light and refreshing salad, such as a cucumber and seaweed salad.
Suggested side dishes:
Steamed rice, edamame, or miso soup
Troubleshooting advice:
If the batter is too thick, add more ice-cold water. If the batter is too thin, add more flour.
Food safety advice:
Make sure the oil is hot enough before adding the battered fish and shrimp to ensure they are cooked through. Do not reuse the oil for frying.
Food history:
Tempura is a Japanese dish that was introduced to Japan by Portuguese missionaries in the 16th century.
Flavor profiles:
The tempura fish and shrimp chips are crispy and savory, while the wasabi aioli adds a spicy and tangy flavor.
Serving suggestions:
Serve the tempura as an appetizer or as a main course with steamed rice and miso soup.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese