Tempura Shrimp Secrets 海老の天ぷら
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- เผยแพร่เมื่อ 7 พ.ย. 2022
- Crispy Tempura shrimp is a dish that many people love, a popular dish in Japanese cuisine.
The first secret to making crispy Tempura shrimp is to use a light batter and to fry the shrimp at a high temperature. The batter should be light and airy, enough to coat the shrimp, but not so heavy that it weighs them down. The ideal batter will be light and crispy, with a delicate flavour that doesn't overpower the taste of the shrimp. The best way to achieve the perfect consistency is to use a low protein flour such as cake flour or dedicated a tempura flour. If all you have is plain all purpose flour, replace one third of the quantity with either corn-starch, potato or rice flour to lower the gluten rate. This will still result in a crispy coating. I don't normally season tempura batter as the dipping sauce contains a lot of salty soy sauce. But I suggest to add salt to the batter if you eat them without the sauce.
The second secret is to use ice cold water when mixing the batter. In fact, try and refrigerate everything, mixing bow, utensils, even the flour before use. This will help to keep the batter light and prevent it from becoming soggy.
The third secret is to not over mix the batter, simply fold the flour into the liquid until mixed, even if there’s lumps, that’s fine. Always make your batter last minute, just before frying.
When frying the shrimp, it is important to use a vegetable oil that has a high smoke point, such as canola oil or peanut oil. The oil should be heated to 340°F - 170°C before adding the shrimp. The shrimp should be fried for two to three minutes, or until they are golden brown and crispy.
Once they are crispy, remove them from the oil and drain them on a paper towel-lined plate. Serve immediately with dipping sauce and enjoy!
If you follow these simple tips, you'll be able to enjoy crispy Tempura shrimp just like the Japanese.
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Chef, you are amazing. I have never seen the technique so complete like this. You're better at demonstrating this than a lot of these Asian chefs. Well done.👏🏾👏🏾👏🏾👏🏾👏🏾
Thanks Carmelita, I need to go to Japan to learn more.
@@recipe30
Well, I hope you document your travels. You could be the next Anthony Bourdain. We'll keep an eye on Whiskey for you.🤣🤣🤣🤣 I kid. He's such a beautiful dog.
@@recipe30 I had a girlfriend from Hiroshima. Her mother made this dish as well.
Joel you nailed it in a very clean concise way. Looked so yummy the fried prawns 🍤 🍤🍤🍤🍤.
Thank you Ros 😋
So relaxing listening to the music and watching how to do it
Thank you. To date, this is the best video I have seen for making Shrimp 🍤 Tempura. Your step by step no talk demonstration coupled with calming music and visual artistry made it so enjoyable to watch.
My favourite shrimps..made many times..but the cleaning method..the lumpy batter..for the first time come to know how good its cracking sounds and poping texture..amazing as always..magnificent upload
This is the first time I made crispy shrimp tempura successfully basing on your video. Thank you!
Sooo good!!! Thank you Joel! Hope you're well♥️♥️♥️😊
Thank you very much chef Joel for sharing this delicious recipe!!!
My pleasure Lil's! 👍
I love prawns...will make this in the coming Sunday...thank you Joel for this video🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
Happy to hear that Sid, have an awesome delish Sunday my friend!
Best tempura recipe ever 😮
Thank you for sharing your recipe 🎉
Chef Joel, I really like your way of making Japanese recipes so easy and looks pretty,
That straight sharp look of the shrimp's tail is so unique, and that care in every detail is amazing.
Thank you so much for these three precious secrets, It's as if you know what exactly my problems with making tempura batter,
I will follow these secrets until I get perfect crispy 海老の天ぷら just like the Japanese.
🌼That traditional Japanese music, that pool, and those plants are so beautiful. 💚
Thanks Sama, this recipe never fails me, enjoy! 👍
That's perfect, chef👍 You got the tricks (tips) of cooking perfect Tempura👍😊
One of my top favourite dishes from my top favourite chef 🧡🤎
Nice to hear Mano, cheers!
That Crispy 🍤 looks really good & delicious 😋.
💛 all your video's mate 👍.
Cheers Chris! 😊
Thank you for sharing. I'll try this.
I’ve never made the batter ingredients in cold. But I should try this from now on! 😊
Thank you so much. I love tempura veggies and shrimp. Do you have a recipe for the dipping sauce?
The best recipe, thank you for sharing.
Oh yeah! More Japanese recipes, please. I’ve nearly mastered all your French ones 😇 And thank you, Joel (btw).
I really need to get to Japan I think! Thanks Jodie, glad you mastered the French recipes 👍👍
Amazing, you’re the best. Thanks
Great chef specific in everything
Hello Joel.
I said it multiple times in your videos, and I'll say it again. You are one of the best presenters out there.
♥
Truly appreciated Serge, thanks my friend 👍
なかなか美味そうに揚げてますね。上出来です。
天つゆには大根おろしを是非！
こらからの季節は、蓮根、舞茸、南瓜もどうぞ。😉
ヒントをありがとう！
Perfection!
Making for Super Bowl today!…here in Vegas 👌🏻
Awesomeness!
Amazing, Thank-you very much
This is my favorite dish, I will 100% make it this weekend, thank you.👌
You are welcome 😊 Enjoy them Nat!
Perfect like always 😍 YUMMY 😍 Thx!
My pleasure 😊
No salt and pepper etc? Should we season the shrimp beforehand?
Added to my must do list.
Enjoy 😊
Выглядит оооочень вкусным! Большое спасибо Шеф , что поделились с нами, своим опытом!👍👍 Looks sooo delicious! Thank you Chef for sharing your experience with us! 👍👍
Always my pleasure 👍
Masterpiece and unique recipe of crispy tempura prawns. It'll be a must try this weekend, if fresh shrimp is available. Thank you chef!
Thank you, hope you enjoy! 👍
@@recipe30hi can i use cornflour or riceflour instead of cake flour?
Nice work, chef! Shrimp tempura is a lovely dish
It really is! Glad you like it 👍
Itadakimasu. Magnificently done. The bgm was the cherry on the top.
Cheers, glad you liked the vibes!
Another great recipe,I made this and so yummilicious🎉🎉
Merci beaucoup chef
You gave me the best idea for dinner, thank you very much 👏👏👏
My pleasure Gaby 😊
I can't wait to try this😍
Chef .......I really love your way of cooking 😋......super chef
Thanks so much!
Thanks!
Appreciate the thought Sama, thank you! 👍❤
it is so very simple 😮the music in the video is very nice to hear :D
Thanks Rina 👍❤
I just ate this at a buffet yesterday and it tasted so good that I wanted to make it myself, and so I am here
Hope you enjoy
Excellent thank you
You're welcome! ♥️
Amazing! Look so delicious 🤤
Cheers Suay 😀👍
Delicious ❤
this is a must save video I tried it and it was a banger
Thanks for sharing!
Good morning!
Delicious recipe and excellent presentation by Joel (The King 🤴 Chef) 😘❤️.
Thanks so much, glad you like it 😊
Thanks so much for sharing your Secret Tips 🙏👍 We won't have problems from now on in cooking Extra Crispy Tempura 😋 💕🎈
My pleasure, hope it helps you! 😊
@@recipe30 Party Tim 🥳 🎉 🤪
Sooooo yummyyyyy!!!! and relaxing at the same time
Thank you 😋
Wooow amazing 😍
Another recipe I can try out this weekend!
Hope you enjoy
@Piotr Kuzmicki Serdecznie zapraszam na mój nowy kanał piatto gustoso
Amazing chef
Appreciate it!
I really love shrimp 🍤🍤🍤...
And I also love your recipes and inspiration 😋
Hopefully you will get more subscribers very soon 😉.....
Thank you so much 🤗
Very good Chef Joel this recipes.
Glad you like it Silavana 😊
Great video. Just missing the sauce recipe
Hii Chef I am a Alok from India ...you r the my best chef in the world
Hey Alok, appreciate it my friend!
excellent
Wauw amazing skills
Great 👍...
thanks :)
Excellent, but I've grown accustomed to your exquisite taste. 👌..can this method be used for chicken cutlets as well, since I'm seriously allergic to all shell fish. Encore merci chef.
For sure Alex, just pound them very thin.
Amazing
Very nice, what kind of sauce is that at the end?fishsauce?light soy sauce?
Yummy!!! 🤤😋🍤🍤👏
Cheers!
Si usas cold mineral water y un 20 % de potato starch te queda mejor , saludos gran chef 👨🍳
A winner😊
It looks delicious
Thank you 😋
Very nice‼
Thank you! Cheers Isabel!
Merci Joël. Un régal. Bonne nuit.
.
Un plaisir Farah, bon dodo 👍
Good one.
EXCELLENT VIDEO
but I'm a little surprised that there is NO Cornstarch... ??
Thank you for sharing this video
My pleasure!
Love you for who you are, such an artist 💚💜💙💖💞
Thank you so much Brigitte ❤
Beatiful 🌹
Wow........ That's so so awesome, just amazing, love the way you put in all pieces, it's makes me feel like "just delicious" 😋❤️😋 yummy appreciated with much love and thank you for sharing your useful videos like always. ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Glad you found it helpful, cheers Asha 😀👍
OMG!!! I felt like I went on a musical, cooking journey with patience and virtue all together! LOL!
Awesomeness! Glad you enjoyed the journey Garlic Girl!
This is so good tender and crispy love it icant wait for make it .
Hope you enjoy Hanan! 👍
@@recipe30 it's so delicious 😋
So easy to prepare
Yes 😊
Ahhh the absolute technique for tempura, I m sure the taste will be as good, if not, better, any Ginza area tempura restaurants 🙂
I love this Portuguese dish! Tempura 🇵🇹❤
No!! That's Japanese. 🇯🇵
@@raneperalta3891 Portuguese***
Yummy yummy
Great!! Congratulations
Then use the batter scraps [tenkasu] to make okonomiyaki... the best Japanese dish of all!
Yes those scraps (Probably not too healthy) are delicious! 😊
Amazing❤
Thank you! Cheers!
ha! mais je savais pas qu il fallait faire comme ça la tempura! meme la farine au frais! pas de crevettes mais courgettes pour ce soir😉😊mois je mettais eau gazeuse, mais bof..merci mon chef préféré😃
Plus tout est froid, meilleur est le résultat.
I love your videos because there’s no words and words …. Just your hands and your care and love to cook good food …. And like everyone I love Whiskey
Appreciate it, thank you! (I'll pass it on to Whiskey)
What can I say🤗Mouthwatering! Did Whiskey get one?😅Perfection as usual, thx Joel!🇺🇸🇦🇺
Cheers Marjorie, Whiskey missed out on these I'm afraid. Next one! 😅🐕
Do you use salt or just taking the salt from soy souce?
Yum, what time's dinner?
Sorry Gerry, these disappeared fast! 😊
Where can I get that strainer that you used to get shrimp out of hot oil??
I went to your shopping site on amazon and I cant find the hand held strainer you used to move shrimp out of pot of hot oil. Would you mind telling me where you got it please?
Super , mais dommage pas de sous titres Français 👍🌟🇫🇷
Wow they look awsome chef just to questions if you dont mind what did you do on the tail never seen that done before I have took the black bit out of the body and I have never seen cake flour on the shelfs only in them cake mix kits you can buy his there a name for the flour remember years ago when we where kids used to be able to buy the crispy bits in a bag for half a penny in we called them fish bits lol sorry about that a little blast from the past when a seen all the crispy bits delicious recipe chef and so simple thanks for sharing
Cleaning the tails makes them look nicer but more importantly, stops the oil splattering. Those crispy bits are delish sprinkled on other dishes. Glad you liked it Big Steve! 👍
@@recipe30 thanks chef you learn something new every day about the tails I mean
"light dip in batter" slaps it into the batter like it owes him money*
Joel, if it interests you, I would like to see your take on okonomiyaki.
I’ve been watching “cooking with dog” for that one. But for sure, would love Joel’s version.
Thanks for the request.
@ great
👍👌👌👌👌i like ur cooking😉
I LOVE his cooking!
Thank you so much
What flavor cake flour? Where I am all cake flour come in flavors. Vanilla? Does is not taste weird shrimps with vanilla? Or what flavor should I use for the tempura? Confused
What sauce did you serve with them yum
Tempura sauce, you can buy it or make it.
Hi Joel, if I also wanted to "tempura" some broccoli and eggplant should I use the same batter? And before or after the shrimp?
Thanks in advance for your reply 😊
Absolutely, coat in flour first then same process. Shrimps take a couple minutes, so usually veges first but you can half cook shrimp and give them a second fry just before serving.
@@recipe30 As usual, you absolutely rock!
😋😋😋