Ebi Tempura is a popular Japanese dish that features shrimp coated in a light, crunchy batter. Its origins trace back to the Portuguese who introduced deep-frying to Japan. This dish is loved for its delicate flavor and addictive texture. The combination of fresh shrimp and crispy batter makes it a perfect meal or appetizer. Whether you’re having a celebratory dinner or just a casual meal at home, Ebi Tempura brings a taste of Japan right to your table.
Why make this recipe
Ebi Tempura is not just a delicious dish, but it also brings an experience of Japanese cuisine to your home. Making Ebi Tempura allows you to enjoy a restaurant-quality meal without leaving your kitchen. It is perfect for shrimp lovers who appreciate the taste of seafood with a crispy twist. Plus, this dish is versatile. You can serve it as an appetizer, main course, or even over rice to make a satisfying meal. The light batter makes each bite enjoyable without feeling heavy.
Another reason to try this recipe is the fun of frying. If you have never deep-fried food before, making Ebi Tempura is a great way to start. You get to learn how to achieve that perfect crunch while keeping the shrimp tender and juicy inside. Furthermore, this dish can impress your guests at gatherings or special occasions, showcasing your cooking skills. With simple ingredients and straightforward steps, you’ll find it easy to master making this dish.
How to make Ebi Tempura
Making Ebi Tempura starts with the right ingredients. You will need large shrimp, flour, cornstarch, ice-cold water, and a pinch of salt. First, peel and devein the shrimp, leaving the tails on for a nice presentation. Next, prepare the batter. In a bowl, mix equal parts of flour and cornstarch with ice-cold water until just combined. It’s important not to overmix, as lumps in the batter help create a crispy texture when fried.
Heat oil in a deep pan to about 350°F (180°C). Dip each shrimp into the batter, allowing any excess to drip off before carefully placing them in the hot oil. Fry the shrimp in small batches to avoid overcrowding, cooking them for about 2-3 minutes on each side until golden brown. Remove them from the oil and place on paper towels to absorb any excess grease.
Serve your Ebi Tempura immediately while it’s hot and crispy. It’s best enjoyed fresh, so make sure to fry in small portions. This simple process leads to delightful shrimp that everyone will love.
How to serve Ebi Tempura
Ebi Tempura is best served hot and fresh. Arrange the fried shrimp on a serving platter with some paper towels underneath to catch any oil. You can serve it with a dipping sauce for added flavor, such as tentsuyu, a mixture of soy sauce, mirin, and dashi.
For a beautiful presentation, garnish with some shredded daikon radish or lemon wedges on the side. This adds color and freshness to the dish. You can also serve Ebi Tempura alongside rice, salad, or noodles for a complete meal. Don’t forget to provide chopsticks for an authentic Japanese dining experience.
This dish can easily be made an impression at dinner parties or family meals, as it is visually appealing and delicious. Enjoy it while it’s warm for the best taste and texture.
How to store Ebi Tempura
If you have leftover Ebi Tempura, it is important to store it properly to maintain its quality. Allow the shrimp to cool to room temperature before storing. Place the crispy shrimp in an airtight container or wrap them tightly in aluminum foil. Make sure to separate layers with parchment paper to avoid sticking.
Store the container in the refrigerator to keep the shrimp fresh. Ebi Tempura can typically be kept in the fridge for about 1-2 days. When you are ready to eat, reheat them in an oven for a few minutes to regain their crispiness.
Avoid microwaving them, as this can make the batter soggy. If you want to store Ebi Tempura for a longer period, consider freezing it. Just note that the texture may not be as crunchy after thawing and reheating.
Tips to make Ebi Tempura
To ensure perfect Ebi Tempura, start with fresh shrimp. Fresh shrimp makes a huge difference in flavor and texture. It’s best to use large shrimp for this recipe. Preparing the batter is a key step. Always use ice-cold water; this helps create a lighter, crispier texture.
Make sure the oil is hot enough before frying; you can test it with a small drop of batter. If it sizzles immediately, the oil is ready. Always fry in small batches to avoid lowering the oil temperature. This helps achieve that golden, crispy texture.
Keep an eye on the shrimp as they cook, turning them to ensure even browning. After frying, let them sit on paper towels to absorb any excess oil. Finally, enjoy Ebi Tempura while it is still hot for the best experience.
Variation
You can experiment with variations of Ebi Tempura by adding vegetables to the mix. Common choices include sweet potatoes, bell peppers, or zucchini. Simply cut the vegetables into thin slices, dip them in the batter, and fry them alongside the shrimp. This way, you can create a colorful assortment of tempura that complements the shrimp.
FAQs
1. Can I use frozen shrimp for Ebi Tempura?
Yes, you can use frozen shrimp, but make sure to thaw them thoroughly and pat them dry before using. Excess moisture can affect the batter’s crispiness.
2. What kind of oil is best for frying Ebi Tempura?
Light oils with high smoke points, like canola or vegetable oil, work best for frying Ebi Tempura. They allow the shrimp to cook evenly without burning.
3. Can I make the batter ahead of time?
It’s best to make the batter just before you fry the shrimp. This keeps it fresh, resulting in a crispier texture. If you must prepare it early, store it in the refrigerator and use it within a few hours.
Print
Ebi Tempura
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Crispy and tender shrimp coated in a light batter, perfect as an appetizer or main course.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 cup ice-cold water
- Pinch of salt
- Oil for frying
Instructions
- Peel and devein the shrimp, leaving tails on.
- In a bowl, mix flour, cornstarch, and ice-cold water until just combined.
- Heat oil in a deep pan to 350°F (180°C).
- Dip each shrimp into the batter, allowing excess to drip off.
- Fry shrimp in small batches for 2-3 minutes on each side until golden brown.
- Remove shrimp and place on paper towels to absorb excess oil.
- Serve immediately with dipping sauce and garnish.
Notes
For best results, use fresh shrimp and keep the batter cold. Fry in small batches to maintain oil temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 160mg
Keywords: Ebi Tempura, Shrimp Tempura, Japanese Cuisine, Fried Shrimp, Appetizer
