Classic Vegetable and Shrimp Tempura

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the shrimp by making 2-3 shallow slits on the belly side to prevent curling during frying, then gently press to straighten them.

   Ca. 5 min.

2. 2

   Wash and cut all the vegetables into uniform, bite-sized pieces suitable for frying.

   Ca. 10 min.

3. 3

   In a large bowl, whisk together the all-purpose flour, cornstarch, and salt for the batter.

   Ca. 1 min.

4. 4

   In a separate small bowl, lightly beat the egg yolk, then add the ice water and mix well.

   Ca. 1 min.

   Kokkens note: Using ice water helps keep the batter light and crisp.

5. 5

   Pour the wet ingredients into the dry ingredients and mix lightly with chopsticks or a fork until just combined; it's okay if there are still some lumps.

   Ca. 1 min.

   Kokkens note: Do not overmix the batter, as this will develop gluten and make the tempura tough.

6. 6

   Heat the vegetable oil in a deep pot or wok to 170-180°C (340-350°F).

   Ca. 5 min.

   Kokkens note: Use a kitchen thermometer to ensure the oil is at the correct temperature for best results.

7. 7

   Lightly dust the shrimp and vegetables with a small amount of all-purpose flour before dipping them into the batter.

   Ca. 2 min.

   Kokkens note: This helps the batter adhere better to the ingredients.

8. 8

   Dip a few pieces of shrimp or vegetables into the batter, letting excess drip off, then carefully place them into the hot oil.

9. 9

   Fry in batches for 2-3 minutes per side, or until golden brown and crispy, turning once.

   Ca. 8 min.

   Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and make the tempura soggy.

10. 10

    Remove the cooked tempura with a slotted spoon or spider and place on a wire rack lined with paper towels to drain excess oil.

    Ca. 1 min.

11. 11

    Serve immediately with your favorite dipping sauce.