Episode 4: Tempura Shrimps


TEMPURA SHRIMP

3/4 cup ice cold sparkling bottled water
6 ice cubes
3/4 cup cake flour
3/4 teaspoon salt
6 large shrimp, shelled and deveined
6 button mushrooms
vegetable oil for deep-drying

Accompaniment: soy sauce for dipping, if desired

In a bowl whisk water into flour until smooth. Add ice cubes and stir in salt. Keep the batter as cold as possible as that’s the secret to great tempura.

In a 3-quart saucepan heat 2 inches oil to 375°F.

Hold the shrimp by the tail and dip into the batter till completely covered. Gently shake of any extra. Hold the shrimp in the oil until it starts to bubble and let the shrimp slip from your fingersinto the oil (so it doesn’t splash you). Fry for about 3 minutes. Don’t overcrowd the skillet or you’ll reduce the temperature of the oil and get soggy tempura.

Transfer shrimps as fried to a paper-lined bowl with tongs to drain. Season with salt.

Insert a toothpick into the flat stem part of the mushroom. Dip the shroom into the batter and fry just as you did with the shrimp.

Plate 3 mushrooms and three shrimp per serving. Garnish with a touch of fresh diced parsley for colour.

Serve tempura with soy sauce, wasabi paste and freshly grated ginger.

Serves 2 as an appetizer

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