Sakura Shrimp Tempura
Ingredients
- 300 gShrimp (peeled and roughly chopped)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 120 gWheat flour (sifted)
- 1 pcEgg (cold)
- 150 mlMineral water (ice cold)
- 750 mlPeanut oil (for frying)
- 100 mldashi stock (for the sauce)
- 2 tbspsoy sauce (for the sauce)
- 2 tbspmirin (for the sauce)
- 50 gSakura Ebi (small dried shrimp) (ready to use)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. Tempura does not reheat well as it loses its sharp crunch.
