The Secret to The Best Shrimp Tempura
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The secret to delicious Shrimp Tempura
Have you ever been to a restaurant serving Japanese cuisine and wondered how they made such scrumptious shrimp tempura? Or how their batter was so light and crispy around the eggplant and zucchini they serve on the side?
Now you can cook Shrimp Tempura like a Japanese chef.
Although the shrimp is always the star on the plate, itʻs not the shrimp that makes the tempura so mouth-watering. The secret ingredient to the best tempura batter is a Japanese breadcrumb called Panko. Here in Hawaiʻi I can buy Panko at any grocery store. If you live somewhere where Asian food is not easily found, check out the Asian food aisle, look for Asian markets or search for an online source. Panko isnʻt expensive; you just have to find it.
Panko is not the brand name. Panko is a type of breadcrumb. There are many manufacturers who make Panko, including Progresso. Unlike regular breadcrumbs, Panko is made from bread without crusts. The crustless bread is coarsely ground into flakes that end up large and airy. Foods deep-fried in Panko end up with a light, crunchy coating, and they stay crispier longer because they donʻt absorb grease as easily.
For the best results, buy Panko breadcrumbs that are as FINELY ground as you can find. There are different types of crumbs from FINE to COARSE.
Panko can also be used as a binding agent in dishes like veggie burgers or crab cakes.
Using this recipe, your tempura batter will be light and crunchy. It can be used to deep fry fish, onions, sweet potato, eggplant, zucchini, thinly sliced carrots, mushrooms, snap beans, and tons of other healthy tidbits.
If you don't want to cook, I found this shrimp at Costco!
I never thought I'd say this (or write it), but I recently found a frozen shrimp tempura brand at Costco that is excellent.
For me, cooking up a batch of shrimp tempura still makes sense for a group. But when there's only two of us eating, the frozen shrimp is already cooked and pops right into the oven on a cookie sheet. In each box of 20 frozen pre-breaded shrimp, there are four packages of 5 shrimps each so you don't have to cook all 20 at one time. There are even small packets of tempura dipping sauce included in the box.
After only twenty minutes, you've got shrimp tempura just as good as in a Japanese resturant.
In fact, I served it up to someone who said that they wonder whether the shrimp tempura they had in a restaurant was actually this brand from Costco. It was THAT good!
RECIPE FOR SHRIMP TEMPURA: Cook Time
- 10 Jumbo shrimp or prawns, The bigger, the better!
- 1 cup White flour
- 1 1/2 cups Panko breadcrumbs
- 3 Eggs, Youʻll only need the yolks
- To increase yield:, Increase the ingredients to cook more than 10 shrimp. The average serving is 5-7 shrimp per person.
- Prepare shrimp. Remove shells. Make a shallow slit down the back to devein the shrimp. If you canʻt locate the vein, itʻs not a big deal.
- Turn the shrimp over and make a few tiny slits across the belly. Bend the shrimp so that it is as straight and long as possible. Lay aside on paper towels to absorb any moisture.
- Heat vegetable or peanut oil to 170 degrees C. If you donʻt use a thermometer, an easy way to check temperature is to use chopsticks. When there are small bubbles around the chopstick, the oil is ready.
- Separate out egg whites, and beat egg yolks. Youʻre not going to need the egg whites. Add 2 ice cubes into the bowl to keep the mixture cold. Set bowl aside.
- In a separate bowl place 1 cup white flour.
- In another bowl place 1 1/2 cups of Panko breadcrumbs.
- So now you have the shrimp laid out as long as possible, the egg yolk mixture, white flour in a bowl, and another bowl of Panko. Youʻre ready to roll!
- When the oil is hot, you are ready to deep fry the shrimp.
- Do these steps with each individual shrimp: Roll in flour, then dip in scrambled egg, then coat with Panko breadcrumbs and place carefully in fryer or a deep frying pan. Remember, the flour is first, NOT the scrambled egg mixture.
- Fry about 2 minutes on each side or until the batter is golden brown. Place the fried shrimp onto a plate lined with paper towels to absorb any oil. As soon as theyʻre cool, theyʻre ready to eat!
© 2014 Stephanie Launiu