Tempura Shrimp

Tempura shrimp is a classic dish of Japanese cuisine that can be reinterpreted with an Italian twist, for example by pairing it with an Italian sauce. Here is the recipe:

Ingredients

• 12 large shrimp, peeled and deveined with tails
• Oil for frying

For the tempura batter:

• 1 large egg
• 1 cup of ice-cold water
• 1 cup of 00 wheat flour
• 1 teaspoon of baking powder

To accompany (optional):

• Soy sauce (for a traditional touch)
• Mayonnaise with chopped garlic and parsley (for an Italian touch)

Preparation

1. Begin by cleaning the shrimp, removing the shell and leaving the last section and the tail. Remove the vein by making a small incision along the back.
2. Prepare the tempura batter by mixing the flour, ice-cold water, baking powder, and egg. The water must be very cold to ensure that the batter remains light and crisp.
3. Heat the oil to a temperature of 180°C in a deep fryer or deep pan.
4. Dip the shrimp into the batter, making sure they are well coated.
5. Fry the shrimp in the hot oil until they are golden and crispy, about 2-3 minutes.
6. Drain on paper towels to remove excess oil.

For an Italian sauce, you can mix mayonnaise with very finely chopped garlic and fresh parsley to give the shrimp a Mediterranean touch.

Serve the shrimp hot with your favorite sauce.

Curiosity

Tempura is a quick frying technique of Portuguese origin introduced to Japan in the 16th century by Jesuit missionaries. The quick frying allows the delicacy of flavors to be preserved and the lightness of the batter makes the dish not overly heavy.