Shrimp Tempura Recipe (with Cucumber & Avocado Salad)Published on 29 Mar 2013
Tempura is a Japanese dish usually of battered and deep-fried seafood or vegetables and is usually served with grated daikon cabbage (yawn) and some form of dipping sauce.
Having said that, this my tempura (shrimp) recipe, along with a recipe for a less-boring green accompaniment.
- 200 mL carbonated water, chilled
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg yolk
- 10 raw jumbo shrimp or ~20 smaller shrimp (thawed, if frozen) and shelled
- 2-3 cups oil, such as canola or peanut for frying
- Combine the flour, baking powder and salt in a large bowl.
- Add the egg yolk and carbonated water.
- Lightly coat the shrimp in cornstarch.
- Heat your oil over medium-high heat in a wok or deep pot.
- In batches, dip the shrimp into the batter then place into the hot oil. It should start sizzling immediately.
- Deep-fry until a golden brown. Repeat. Scooping out the bits of batter that come off in the oil, so they do not burn and flavour the oil.
Don’t overmix the batter as agitation will overwork the gluten making the batter more dough-like and chewy –not to mention release more of the carbonation out of the water.
Cucumber and Avocado Salad Recipe
- 1 avocado
- 1 cucumber
- 1 jalapeno
- 3 green onions
- ~1 teaspoon fresh cilantro, chopped
- juice of 1/2 a lime
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon chile paste
- salt, to taste
- black pepper, to taste
- In combine the rice vinegar, sugar, chile paste, soy sauce and sesame oil into an emulsion.*
- Halve, peel & pit the avocado. Slice.
- Using a spoon seed the cucumber and thinly slice.
- Wash and chop the green onions, discarding the white root ends.
- In a bowl toss the avocado, cucumber and green onions with the emulsion.
- Add the lime juice, then salt and pepper to taste.
- Cover and refrigerate until serving.
*I tend to do this in a clean mason jar –putting all the ingredients inside and shaking vigorously.
As you can see I’ve served it with some white rice and a Thai sweet chile dipping sauce, but you may use whatever you like. Enjoy :-)