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Sakura Ebi Tempura

Sakura Ebi Tempura

Ultra-crispy shrimp fritters that crackle with every bite. The contrast is sharp between the tender onion heart and the golden batter lace that crumbles in hot dashi.

0
japaneseseafoodcrispy
20min
Prep
15min
Cook
Medium
Difficulty

Nutrition (per serving)

567
Calories
25g
Protein
26g
Carbs
39g
Fat
Spark IA
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Ingredients

4
  • 300 g
    Shrimp
    ~74 cal/per serving
    (peeled and roughly chopped)
  • 3 pc
    Spring onion, sauté/poêlé sans matière grasse
    ~6 cal/per serving
    (finely sliced)
  • 120 g
    Wheat flour
    ~105 cal/per serving
    (sifted)
  • 1 pc
    Egg
    ~18 cal/per serving
    (cold)
  • 150 ml
    Mineral water
    (ice cold)
  • 750 ml
    Peanut oil
    ~1686 cal/per serving
    (for frying)
  • 100 ml
    dashi stock
    ~3 cal/per serving
    (for the sauce)
  • 2 tbsp
    soy sauce
    ~4 cal/per serving
    (for the sauce)
  • 2 tbsp
    mirin
    ~10 cal/per serving
    (for the sauce)
  • 50 g
    Sakura Ebi (small dried shrimp)
    ~23 cal/per serving
    (ready to use)

Allergens

crustaceansgluteneggspeanutsfishsoy
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Instructions

0/5

  1. Garnish preparation

    Slice the green onions into thin rounds. Thoroughly dry the shrimp with a cloth to prevent oil splatters. In a mixing bowl, toss the shrimp, sakura-ebi, and green onions with a dusting of flour until perfectly dry.

    10 min

  2. Tempura batter

    Beat the egg with the ice-cold mineral water. Pour in the flour all at once. Mix very briefly with chopsticks: flour lumps should remain, which will create the lace-like texture after frying.

    5 min

  3. Frying

    Heat the peanut oil to 170°C. A drop of batter should rise instantly. Take a small ladle of the shrimp-sakura-ebi-onion-batter mixture and gently drop it into the oil. The patty should spread without falling apart.

    10 min

  4. Cooking and draining

    Fry for 2 minutes per side until the crust is stiff and sounds hollow under the skimmer. Place on a wire rack to keep it crispy. Do not cover, as the steam would soften the batter.

    5 min

  5. Dipping sauce

    In a small saucepan, bring the dashi broth, soy sauce, and mirin to a boil. Let reduce for 2 minutes. The sauce should be clear and hot to contrast with the richness of the fried food.

    5 min

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Chef's tips

  • •Do not overwork the batter; lumps trap air and guarantee crispness.
  • •Keep the batter water in the fridge until the very last second; thermal shock is key.

Storage

Eat immediately. Tempura does not reheat well as it loses its sharp crunch.

4.8
13 reviews
Rate this recipe:
dairy-freepescatarianlow carbmediterraneanJapaneseStartersmedium difficultyin less than 45 min
Sakura Ebi Tempura | FoodCraft