Tempura Shrimp & Sweet Potatoes with dipping Sauce

Tempura Origin

The technique of creating light delicate encrusted fried food out of meats, seafood, and veggies. Choosing to add no seasoning to the batter allows for ingredient to shine through without any overpowering. This way of producing food is highly popular in Japanese culture. It was introduced in mid-16^th  century by Portuguese missionaries. This happen to be among the periods of Japan trading between China and Portugal.

Cultural Meanings

• • • Portuguese word… “tempero” which means seasoning.
    • Latin word “tempora” reference to a time of fasting (a period where Catholics refrained from eating meat due to religious reasons).

Diving into Technique

This technique was created originally using egg, water, and wheat flour. There are other various ingredient combinations to make tempura batter such as carbonated water (add to lighter texture), potato starch (helps lighten texture), and vodka (reduce moisture in batter during frying process). Or combo of any all-purpose flour or cake flour, with eggs, and water. Less protein in the flour allows for a lighter end result. Cake flour would be ideal but wanted to stay with a type of flour that will be found in most people’s pantries.

During the mixing process traditional chopsticks are used. A whisk is always the next best options as you want lots of air pockets in your batter. The method of cooking used is deep frying in oil of at least minimum of 340 degrees F (170 degree C). Choosing neutral oil with a high smoke point is ideal.

Seafood for Tempura

• prawns
• squid
• lean white fish

Vegetables for Tempura

Why stop just using sweet potatoes? Root vegetables are suitable to use for tempura. A few veggies on the list are…

• broccolini
• broccoli floret
• carrot
• cauliflower
• daikon
• eggplant
• lotus roots
• mushroom
• nori
• onions
• radish
• Shiso leaves
• yams
• zucchini

Ingredient Choice

Club soda: The carbonated water creates a lighter batter. It is actually the activating leaven.

Flour: Wanted to keep this recipe gluten free which was reasoning for choosing Measure-to-Measure brand. It contains xanthan gum, a binder making it great for its intended all-purpose use.

Lemon juice: It brings a sour taste but cut the saltiness of the sauce. Along with some added benefit of vitamin C.

Mirin: A sweet Japanese rice wine with a slight syrupy consistency. It has a flavor profile of bitter, sour, yet sweet taste. It can also be considered a gluten free product.

Oil: It add to the light and fluffier texture for fried end result. Choose ones with a high smoke point. Example are canola, sesame oil, tea seed oil.

Soy sauce: It brings a slightly salty taste to the sauce. Japanese brand used was labeled gluten free.

Veggies: Root vegetable are better suited to tempura because they are sturdier. There are more fibrous making it not so easy to break down while being fried. Slice cut were ¼ thick (Note: stay between 1/8-to-1/4-inch thickness).

Wasabi paste: A gluten free product of Japan that bring a zest of spicy heat through your nostrils.

Tips

• Do not overcrowded your pot as this ultimately reduce the oil’s temperature. This can result in soggy tempura.
• After removing one batch and dropping another, allow 30 seconds in between for oil’s temperature to rise.
• Keep the batter’s liquid/wet ingredients cold as it reduces gluten formation. You can also place the bowl to chill prior to use.
• Preparing batter is the last step in preparation since it needs to be used with hast. So you don’t want it sitting around to lose those air bubbles.
• The bowl you are mixing batter in place it within a bowl with ice. This will help keep the batter colder longer.

Purchasing Ingredients

There are stores that sell premade dry tempura batter mix. They are often found in the seafood department on smaller rack or spice aisle. Brands popular are Dragonfly Tempura Batter, Kikkoman Tempura Batter, Mc Cormick Tempura Seafood Batter Mix, Mr. Hung Tempura Batter. Price range to purchase can be $10 for 8 oz  up to 5-pound bag for approximately $19. You may not even have to purchase premade mix since ingredients for making tempura are common pantry items. So double check to see what you have in your food cabinets.

Shrimp can be purchased at the fish market or supermarket already peeled and deveined. You can acquire the exact number amount preferred. They can be purchased at place such as Whole Food market, local seafood market or supermarket. Purchasing price can be approximately $16.99 a pound.

The ingredients for the sauce are easily accessible at any Asian market and local supermarket. There is often an aisle in the supermarket, displaying Asian food products such as noodle and sauces from different regions. While a single lemon can be found in the produce section of market. You should be able to purchase all ingredient for the sauce for under $15.

Storing

Tempura is always best eaten when it is prepared instead of being stored. If you do want to store it, place in an airtight container for up to 2 days. To keep that crisp exterior, reheating at 345 degrees for at least 3 minutes. Or until shrimp internal temperature is 145 degrees Fahrenheit.

Something quick to whisk up. Try this tempura batter mixed with your choice of seafood and veggies. See why southern Japanese culture, admires this original western technique of creating an airy outer crust exterior. You probably already have the ingredients to make the batter. So no need to settle for the premade stuff. And try your hand at making your own dipping sauce. You never know what umami flavors are discovered.