Shrimp and Vegetable Tempura
Ingredients
- 12 pcShrimp tropicale (tigrée) élevage (peeled)
- 1 pcZucchini (in sticks)
- 0.5 pcRed bell pepper (in strips)
- 4 pcshiitake mushroom (whole)
- 150 gWheat flour (sifted)
- 50 gCorn starch
- 1 pcEgg (cold beaten)
- 200 mlMineral water (ice-cold)
- 750 mlSunflower oil (for frying)
- 100 mldashi stock
- 30 mlsoy sauce
- 30 mlmirin
- 10 gFresh ginger (grated)
Method
A light, golden fry that cracks under the teeth. The shrimp remains pearly and the vegetables stay crisp under a lace of ice-cold batter.
- 1
Peel the shrimp, keeping the tail. Score the belly to straighten them. Cut the zucchini and bell pepper into 1cm sticks. Clean the shiitakes.
- 2
In a small saucepan, mix the dashi broth, soy sauce, and mirin. Bring to a boil, then set aside at room temperature. Add the grated fresh ginger to the sauce for a fresh kick.
- 3
Mix the egg and ice-cold mineral water. Pour in the wheat flour and cornstarch. Stir briefly with chopsticks: it should remain lumpy, which is the secret to crispiness.
- 4
Heat the oil to 180°C. Lightly flour the ingredients, dip them in the batter and fry them. When the batter is firm and very lightly golden, drain on a wire rack.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter; lumps create air bubbles that burst during cooking for a lace-like texture.
- The water must be truly ice-cold; the thermal shock with the hot oil is the key.
How long does this dish keep?
Consume immediately. Tempura does not tolerate waiting; it softens.
