Tempura with shrimps and other seafood

Celebrity chef Nobu Matsuhisa explains how to make the perfect tempura shrimp. You can replace shrimp with other seafood or vegetables.

• Recipe author: Artyom Gorbunov
• After preparation, you will receive 6 servings
• Cooking time: 5 minutes
• Prep time: 25 minutes
• Total recipe preparation time: 30 minutes

Ingredients

• Flour 100 g
• Egg yolk 1 piece
• Cold water 200 ml
• Shrimp or other seafood 700 g
• Sesame oil 1 cup

Cooking method

• The most important thing in tempura is batter. Gently combine flour, egg yolk and cold water. Put the finished batter in the refrigerator.

  The ingredients must be at the same temperature so that the batter has a uniform consistency.

• Peel and rinse the shrimp. For tiger animals, make transverse cuts on the abdomen so that they do not curl during cooking. Cut other seafood into small pieces that can fit in your mouth.

• Heat sesame oil in a skillet to 180 ° C. Then dip the shrimp or other product in the batter and send to the pan.

  In Japan, sesame oil is used for tempura. You can replace it with rice.

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• Cooking time will depend on the size of the tempura. If the piece has slightly settled into the butter and then floated to the surface again, then the dish is ready. If the tempura has sunk to the bottom of the pan, the oil is not heated enough.

• Place the finished tempura on paper towels. They will absorb excess oil. Cool the dish slightly for a couple of minutes and serve.

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