📝 About This Recipe
Experience the ethereal crunch of authentic Ebi Tempura, a cornerstone of Japanese high-culinary art that balances delicate sweetness with a shatteringly crisp exterior. This recipe focuses on the 'Nobashi' technique to ensure your prawns are perfectly straight and elegant, paired with a chilled, lacy batter. The result is a sophisticated harmony of textures that transforms simple seafood into a golden masterpiece.
🥗 Ingredients
The Shrimp
- 12-16 pieces Large Black Tiger Prawns (peeled and deveined, tail left on)
- 1/4 cup Cake Flour (for dredging)
Tempura Batter
- 1 cup Cake Flour (sifted and chilled)
- 1 large Egg (cold from the refrigerator)
- 200 ml Ice Cold Water (must be sparkling or still and icy)
- 1/4 teaspoon Baking Powder (optional for extra lift)
Tentsuyu Dipping Sauce
- 3/4 cup Dashi Stock (kombu and bonito based)
- 3 tablespoons Mirin
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 1 teaspoon Granulated Sugar
Garnish & Frying
- 1 liter Neutral Oil (canola, vegetable, or rice bran oil)
- 2 tablespoons Toasted Sesame Oil (added to frying oil for aroma)
- 2 inch piece Daikon Radish (finely grated and drained)
- 1 teaspoon Fresh Ginger (finely grated)
👨🍳 Instructions
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1
Prepare the Tentsuyu sauce by combining dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a simmer over medium heat, then remove and let cool to room temperature.
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2
Prepare the prawns by peeling them but keeping the tail segment intact. Use a knife to scrape the dark membrane off the tail to prevent oil splattering and for a cleaner look.
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3
Perform the 'Nobashi' technique: Make 4-5 shallow incisions along the belly of the shrimp. Flip it over and press down firmly with your fingers until you feel the fibers snap; this ensures the shrimp stays straight when frying.
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4
Pat the shrimp completely dry with paper towels. Lightly dust each shrimp with a thin layer of cake flour, shaking off any excess. This helps the batter adhere.
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5
Heat the oil in a deep pot or wok to 350°F (175°C). Use a thermometer to ensure accuracy, as temperature is critical for the 'shatter' crunch.
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6
Prepare the batter just before frying: In a bowl, lightly whisk the cold egg. Add the ice-cold water and mix briefly. Do not over-whisk; bubbles are good.
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7
Add the sifted cake flour to the egg mixture. Using chopsticks, use a stabbing motion to combine. Leave plenty of lumps; over-mixing develops gluten, which makes the batter chewy instead of crispy.
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8
Hold a shrimp by the tail, dip it into the cold batter to coat thoroughly, and gently slide it into the hot oil.
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9
To create 'Hanaage' (flower-like blossoms), dip your fingers in the batter and flick extra droplets onto the frying shrimp. This creates those beautiful lacy bits.
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10
Fry the shrimp for about 2 to 2.5 minutes, turning once, until the batter is a very pale golden and crisp. Do not overcook the shrimp inside.
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11
Remove the shrimp and place them on a wire cooling rack or crumpled paper towels to drain. Avoid stacking them, which causes steaming and sogginess.
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12
Skim any floating batter bits (tenkasu) from the oil between batches to prevent them from burning and sticking to the next set of shrimp.
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13
Serve immediately while piping hot. Place a mound of grated daikon and ginger into the individual dipping sauce bowls for guests to mix in.
💡 Chef's Tips
Always use ice-cold water and chilled flour to prevent gluten development. Never over-mix the batter; a lumpy batter is the secret to a light, flaky texture. Use cake flour rather than all-purpose flour for a lower protein content and lighter crunch. Maintain the oil temperature between 340°F and 360°F; if it drops too low, the tempura will be oily. If you don't have dashi, a mix of water and a pinch of instant dashi powder works in a pinch.
🍽️ Serving Suggestions
Serve alongside a bowl of hot Udon or Soba noodle soup. Pair with a crisp Japanese lager or a chilled Junmai Ginjo sake. Place atop a bowl of steamed rice with extra sauce for a 'Ten-don' style meal. Serve with a side of matcha salt (sea salt mixed with green tea powder) for a gourmet dipping alternative. Accompany with vegetable tempura like sweet potato, shiso leaves, or lotus root.