Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.
Cook Time
30 minutes
Total Time
1 hr
Yield
4 servings
Ingredients
Batter
1 cup cake flour (100 g), sifted, plus more for dusting
1 cup ice cold water (240 mL)
1 large egg, cold
For Frying
4 jumbo shrimps, peeled and deveined, tail-on
2 japanese eggplants
canola oil, for frying
3 oz kabocha squash (85 g), sliced into wedges
Nutrition Info
Calories 328
Fat 9g
Carbs 52g
Fiber 8g
Sugar 9g
Protein 10g
How to Make It
1. Step
Make the tempura batter: Sift the flour into a large bowl. Set aside.
2. Step
In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
3. Step
Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
4. Step
Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
5. Step
Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
6. Step
Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
7. Step
Fry the eggplant: Increase the oil temperature to 340°F (170°C).
8. Step
Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
9. Step
Fry the shrimp: Increase the oil temperature to 350°F (180°C).
10. Step
Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
11. Step
Serve the tempura immediately with dipping sauce or seasoned salt alongside.
