‘Ebi no tempura’ is a delightful Japanese dish that features tempura-battered shrimp, known for its light, crispy texture and rich flavor. This popular delicacy is often served as an appetizer or a main course, appealing to seafood lovers and culinary adventurers alike. The secret to its popularity lies in the unique preparation method, where fresh shrimp are coated in a light batter and deep-fried to golden perfection, creating a contrast between the tender shrimp and the crunchy exterior. As the renowned chef Masaharu Morimoto aptly puts it, Tempura is about the balance of heat and ingredients,” showcasing the artistry behind this beloved dish. With its combination of simplicity and sophistication, ebi no tempura continues to win hearts worldwide and is a staple in Japanese cuisine, celebrated for its flavor and versatility.
Ebi no Tempura
Ebi no tempura is a classic Japanese dish featuring shrimp that is lightly battered and deep-fried to achieve a crispy texture. Originating in the 16th century, tempura was influenced by Portuguese cooking techniques when missionaries and traders brought their culinary traditions to Japan. The dish quickly evolved into a staple of Japanese cuisine, characterized by its airy batter and the use of fresh ingredients. Today, ebi no tempura is enjoyed both in restaurants and at home, often served with a dipping sauce and enjoyed alongside rice or soba noodles.
Preparation
To make ebi no tempura, the key is in the batter and the frying technique. Using chilled ingredients and maintaining the right oil temperature is essential for achieving that signature crunch.
Ingredients
| Ingredient | Amount |
| Shrimp (peeled and deveined) | 500g |
| All-purpose flour | 100g |
| Cornstarch | 50g |
| Cold water | 150ml |
| Ice cubes | Some |
| Vegetable oil (for frying) | As needed |
| Salt | To taste |
Steps to Prepare Ebi no Tempura
- Prepare the Shrimp:
- Ensure the shrimp are peeled and deveined, leaving the tails intact for presentation.
- Pat the shrimp dry with paper towels to remove excess moisture.
- Make the Batter:
- In a mixing bowl, combine the all-purpose flour and cornstarch.
- Add cold water (and ice cubes, if desired) to the mixture. Stir gently with chopsticks or a fork. Make sure not to overmix; it’s okay if there are some lumps.
- Heat the Oil:
- In a deep frying pan or pot, pour enough vegetable oil to submerge the shrimp completely, about 4-5 cm deep.
- Heat the oil over medium-high heat until it reaches about 180°C (350°F). You can test the oil’s readiness by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.
- Fry the Shrimp:
- Dip each shrimp into the batter, ensuring it is well coated.
- Carefully place the battered shrimp into the hot oil, a few at a time to avoid overcrowding.
- Fry for about 2-3 minutes on each side, or until golden brown and crispy.
- Drain and Season:
- Using a slotted spoon, remove the shrimp from the oil and place them on paper towels to drain excess oil.
- Season lightly with salt while still hot.
- Serve:
- Plate the ebi no tempura and serve with a dipping sauce, such as tentsuyu (a mix of dashi, soy sauce, and mirin).
- Enjoy the tempura with rice or soba noodles for a complete meal.
Frequently Asked Questions
What is Ebi no Tempura?
Ebi no tempura is a Japanese dish featuring battered and deep-fried shrimp. It’s known for its light and crispy texture.
How is Ebi no Tempura made?
Ebi no tempura is made by coating shrimp in a light batter of flour, egg, and cold water, then deep-frying until golden.
What type of shrimp is used in Ebi no Tempura?
Typically, large shrimp or prawns are used for Ebi no tempura to ensure a satisfying bite and texture.
What is the best dipping sauce for Ebi no Tempura?
A common dipping sauce for Ebi no tempura is tentsuyu, made from a blend of soy sauce, mirin, and dashi.
Can Ebi no Tempura be made gluten-free?
Yes, Ebi no tempura can be made gluten-free by using gluten-free flour in the batter.
Is Ebi no Tempura served hot or cold?
Ebi no tempura is best served hot and immediately after cooking to maintain its crispy texture.
What sides pair well with Ebi no Tempura?
Ebi no tempura pairs well with rice, soba noodles, or a light salad.
How many calories are in Ebi no Tempura?
The calorie count for Ebi no tempura varies, but an average serving contains around 300-400 calories.
Can Ebi no Tempura be reheated?
While it is possible to reheat Ebi no tempura, it may lose its crispness. Reheating in an oven is preferable.
Is Ebi no Tempura suitable for vegetarians?
No, Ebi no tempura contains shrimp and is not suitable for vegetarians or vegans.
What is the origin of Ebi no Tempura?
Ebi no tempura originated in Japan, influenced by Portuguese cooking techniques introduced in the 16th century.
Can Ebi no Tempura be made in an air fryer?
Yes, Ebi no tempura can be made in an air fryer for a healthier version, although it may not be as crispy as traditional frying.
What is the texture of Ebi no Tempura?
Ebi no tempura has a light and crispy texture, with a tender shrimp interior.
Are there variations of Ebi no Tempura?
Yes, variations include different seasonings in the batter and serving with various dipping sauces or alongside vegetables.
How can I make Ebi no Tempura at home?
You can make Ebi no tempura at home by preparing the batter, coating fresh shrimp, and deep-frying until crispy.
