Ingredients with Measurements:
- 1 pound large 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
- 1/4 cup soy sauce
- 1/4 cup calamansi juice
- 1 tablespoon sugar
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot
- Wire rack
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Add the ice-cold water to the dry ingredients and whisk until just combined. Do not overmix.
3. In another mixing bowl, combine the soy sauce, calamansi juice, sugar, and black pepper. Set aside.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip each shrimp into the batter, shaking off any excess, and carefully place it into the hot oil. Fry in batches for 2-3 minutes or until golden brown and crispy.
6. Using a slotted spoon, transfer the shrimp to a wire rack to drain any excess oil.
7. Dip each shrimp into the toyomansi sauce and serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 10g
Carbohydrates: 39g
Protein: 19g
Substitutions for ingredients:
- Instead of calamansi juice, you can use lemon or lime juice.
- You can substitute the shrimp with other seafood like squid or fish.
Variations:
- Add chopped scallions or garlic to the toyomansi sauce for added flavor.
- Use a mixture of all-purpose flour and rice flour for a lighter and crispier batter.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the shrimp from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Serve the tempura immediately to maintain its crispiness.
Storage instructions:
Tempura is best served fresh 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 5-7 minutes or until heated through.
Presentation ideas:
Arrange the tempura on a platter and garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions or sesame seeds
Pairings:
Serve with steamed rice and a side of mixed vegetables.
Suggested side dishes:
Mixed vegetables like broccoli, carrots, and bell peppers.
Troubleshooting advice:
- If the batter is too thick, add a little more ice-cold water.
- If the tempura becomes soggy, try placing it in a preheated oven at 350°F for a few minutes to crisp it up.
Food safety advice:
- Use caution when frying to prevent any oil splatters.
- Make sure the shrimp is fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese missionaries in the 16th century.
Flavor profiles:
The toyomansi sauce adds a tangy and savory flavor to the crispy and tender shrimp tempura.
Serving suggestions:
Serve the tempura as an appetizer or as a main dish with steamed rice and mixed vegetables.
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Region: Japanese