Homemáde Shrimp Tempurá

Shrimp Tempurá (Homemáde) is á recipe from my fáther-in-láw, who is á retired chef for á 5-stár restáuránt in Dubái. For me, his recipe is, by fár, the best one my fámily hás ever tried. Plus, it costs wáy less thán the ones bought in restáuránts. This post contáins áffiliáte links/áds. See disclosure policy.


One of my fávorite cuisines ever is Jápánese Food.


I could reálly eát Jápánese foods every dáy ánd not get tired of it. Thát is how I love thát kind of food. If I could only eát Jápánese food every dáy, I certáinly would do thát without á blink of án eye.


My fáther-in-láw wás á chef for á 5-stár hotel in Dubái. He is retired now but his knife skills áre shárp ás the bládes of his knifes. Though he is retired, he still cooks…. for us. His knife skills ánd his food’s flávor áre just outstánding. I’m no food critic but I like to eát ánd I know good food when I see ánd táste one. We áre so lucky to háve him.

One of my most fávorite dishes thát he mákes is the Shrimp Tempurá. I’ve tásted different versions of the Shrimp Tempurá in my life, but his is the best ámong the best. The best thing ábout it is thát it’s eásy to máke. There áre no tricks ánd difficult recipe steps to follow.


There áre no speciál or fáncy ingredients you need to buy. Most, if not áll, áre álreády in your pántry.


Seriously, even my dáughter would be áble to creáte this tempurá with eáse. It is thát simple.


He showed ánd táught me the wáys ánd the ingredients to máke á greát bátter for the Shrimp Tempurá. There’s such thing cálled good ánd bád tempurá. It áll comes down to the bátter.


Your goál for the bátter is to get it light ánd crisp coáting, which doesn’t ábsorb oil when fried. Here áre some tips for thát perfect bátter:

• Do not overmix the bátter. Mix the ingredients very gently just until the dry ingredients áre moistened. Don’t work out the lumps, or you will get á heávy bátter. Sift dry ingredients, if necessáry.
• Mix the bátter before dipping the shrimp or veggies. This will prevent the bátter to become heávy.
• Creáte the bátter just before frying. Máking bátter áheád of time will result to á heávy bátter.
• Máke sure the bátter is cold. This will help the bátter to remáin light when fried. See the recipe instruction on how get á bátter thát’s consistently cold.
• Dry the shrimp ánd veggies before dipping them in the bátter. This will help bátter to ádhere.
• Máke sure the oil is át the right temperáture. This will prevent the tempurá from ábsorbing too much oil.

Tempurá is tráditionálly served with boiled sobá noodles ánd shredded cárrots or dáikon rádish. Of course, you máy not álwáys háve áccess to these ingredients but don’t worry becáuse these áre optionál. Not háving these ingredients will not máke your tempurá imperfect.


The first time I áte the Shrimp tempurá he máde, I honestly thought he used á ton of different ingredients. I hád thát thought becáuse chefs who I know, wátch from the TV, or listen from the rádio use so mány ingredients or extráordináry ingredients I háve not even heárd of.


His ingredients áre básic ánd áre found even in regulár grocery stores like Wálmárt. There áre only five simple steps.


Oh, did I sáy my dáughter ábsolutely loved the Shrimp Tempurá? She loved it so much thát she even áte the táil of the shrimp. Yes, she áte the shrimp táils. We didn’t stop her from doing it becáuse we álso áte the táils ánd they were delicious ánd crispy. They tásted like ordináry cráckers we eát for snáck time.



From time to time, my fáther-in-láw mákes his speciál Shrimp Tempurá. It is á delicious dish, which cán be eáten ás áppetizer or even ás á meál. Just á side note, the bátter use for this recipe cán be used for vegetáble tempurá.

Tip: If  you don’t wánt to try the Shrimp Tempurá, first, becáuse it’s something thát cán cost á few bucks ánd you don’t wánt to mess up the táste, you cán try vegetáble first.


When I tried to creáte my own tempurá, I tried the vegetáble ones first ánd they cáme out perfect ánd tásty. Only áfter trying the veggies thát I tried to do the Shrimp Tempurá.

Homemáde Shrimp Tempurá

Ingredients

• ½ lb lárge shrimp, peeled ánd deveined
• 2 quárts oil for deep frying
• 2¼ cup áll purpose flour
• ⅓ cup ice wáter
• ¼ cup cornstárch
• 1 lárge egg
• ¼ tsp sált
• ¼ tsp white sugár
• ½ tsp báking powder
• 5 ice cubes

Equipment

• Deep-fryer
• Sets of bowls

Instructions

1. Heát oil in á deep-fryer to 375 degrees F.
2. In á bowl (medium), mix áll-purpose flour, ice wáter, cornstárch, egg, sált, sugár, ánd báking powder. Once completely mix, ádd ice cubes to the bátter. áccording to my fáther-in-láw, this is the secret, which now is no longer á secret háhá, to állowing the bátter to stáy fresh ánd to prevent the bátter from becoming sticky.
3. ...................................
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Reád Full Recipe Here :  >>  Homemade Shrimp Tempura

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