Shrimp Tempura

You’ll find shrimp tempura in almost any Japanese restaurant in the Metro. But they don’t always feel or taste the same across the board. Moreso, not a lot stay true to the traditional Japanese dish. And this is because people commonly mistake it as run-of-the-mill battered and fried seafood. But ebi no tempura (or ebi ten) is characterized by a combo of light and crispy batter and juicy large-ish shrimp.

SHRIMP

1 dozen large shrimp

1/2 tsp baking soda

2 tsp salt

1 tsp sugar

TEMPURA BATTER

1 cup soda water, cold

3/4 cup all-purpose flour

1 tsp. baking powder

2 tsp. salt

INSTRUCTIONS FOR PEPPER’S BEST SHRIMP TEMPURA

Prepare shrimp by peeling and deveining.

To peel, twist off the head, then remove the shell from the inside out, opening from the legs; the tail should stay intact.

To devein, insert a toothpick about halfway through the back of the shrimp, then slowly pull the toothpick upwards to remove the vein.

Toss shrimp in baking soda, salt, and sugar until well coated.

Let sit for at least 20 minutes in the fridge.

Heat oil for frying to 375–390F.

In a large bowl, whisk together cold soda water, flour, baking powder, and salt until there are no dry lumps. Do not overmix.

Dip prepared shrimp into the batter then place in hot oil.

While shrimp is frying, use a fork to drizzle extra batter into the hot oil.

When lightly golden brown (3–5 minutes, depending on the size of the shrimp), remove shrimp from pot and drain.

Serve.

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