Introduction
What to expect
Japanese vegetables and shrimp coated in a light, crisp batter and quickly deep-fried.
The story
Behind the recipe
Tempura is a Japanese dish of seafood and vegetables battered and deep-fried. Its origins trace back to the late 16th century in Nagasaki, introduced by Portuguese missionaries who brought the technique of frying food in a batter of flour and eggs, often used during Lent. The term "tempura" is derived from the Latin "tempora," referring to fasting periods. In the Edo period, tempura evolved in the Tokyo Bay area into a lighter-battered dish served with dipping sauce, becoming a popular street food and a staple of Japanese cuisine.
Method
Instructions
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1
Cut vegetables into even slices and pat shrimp dry.
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2
Whisk egg and ice water, then gently stir in flour until just combined, leaving lumps.
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3
Heat oil to 170C in a deep pot or wok.
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4
Dip vegetables and shrimp briefly into the cold batter.
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5
Fry in batches until pale golden and crispy, about 2 minutes.
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6
Drain on a wire rack or paper towels to keep crisp.
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7
Serve immediately with tentsuyu or soy sauce for dipping.
Adaptations