Sakura Ebi Tempura

Ultra-crispy shrimp fritters that crackle with every bite. The contrast is sharp between the tender onion heart and the golden batter lace that crumbles in hot dashi.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 567
• Protein: 25 g
• Carbs: 26 g
• Fat: 39 g

Ingredients

• 300 g Shrimp ( peeled and roughly chopped )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 120 g Wheat flour ( sifted )
• 1 piece Egg ( cold )
• 150 ml Mineral water ( ice cold )
• 750 ml Peanut oil ( for frying )
• 100 ml dashi stock ( for the sauce )
• 2 tbsp soy sauce ( for the sauce )
• 2 tbsp mirin ( for the sauce )
• 50 g Sakura Ebi (small dried shrimp) ( ready to use )

Instructions

1. Garnish preparation

   Slice the green onions into thin rounds. Thoroughly dry the shrimp with a cloth to prevent oil splatters. In a mixing bowl, toss the shrimp, sakura-ebi, and green onions with a dusting of flour until perfectly dry.

2. Tempura batter

   Beat the egg with the ice-cold mineral water. Pour in the flour all at once. Mix very briefly with chopsticks: flour lumps should remain, which will create the lace-like texture after frying.

3. Frying

   Heat the peanut oil to 170°C. A drop of batter should rise instantly. Take a small ladle of the shrimp-sakura-ebi-onion-batter mixture and gently drop it into the oil. The patty should spread without falling apart.

4. Cooking and draining

   Fry for 2 minutes per side until the crust is stiff and sounds hollow under the skimmer. Place on a wire rack to keep it crispy. Do not cover, as the steam would soften the batter.

5. Dipping sauce

   In a small saucepan, bring the dashi broth, soy sauce, and mirin to a boil. Let reduce for 2 minutes. The sauce should be clear and hot to contrast with the richness of the fried food.

Chef's tips

• Do not overwork the batter; lumps trap air and guarantee crispness.
• Keep the batter water in the fridge until the very last second; thermal shock is key.

Storage

Eat immediately. Tempura does not reheat well as it loses its sharp crunch.