📝 About This Recipe
This dish is a vibrant celebration of Nikkei cuisine, where the delicate, crispy precision of Japanese tempura meets the tropical intensity of Peruvian maracuyá (passion fruit). The succulent shrimp are enveloped in a lacy, ice-cold batter and then drizzled with a reduction that balances bright acidity with a hint of spicy heat. It is a sophisticated appetizer that perfectly captures the cross-cultural harmony between Tokyo and Lima.
🥗 Ingredients
The Shrimp
- 16-20 pieces Jumbo Shrimp (peeled and deveined, tail-on)
- 1/4 cup Cornstarch (for dusting)
Maracuyá Glaze
- 1 cup Passion Fruit Pulp (strained of seeds)
- 3 tablespoons Honey
- 1 tablespoon Soy Sauce (Shoyu) (low sodium preferred)
- 1 teaspoon Aji Amarillo Paste (for a subtle Peruvian kick)
- 1 teaspoon Fresh Ginger (grated finely)
Tempura Batter
- 1 cup All-Purpose Flour (sifted)
- 1 Egg Yolk (cold)
- 1 cup Sparkling Water (ice-cold)
- 2-3 pieces Ice Cubes (to keep the batter chilled)
- 4 cups Vegetable Oil (for deep frying)
Garnish
- 1 teaspoon Black Sesame Seeds (toasted)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 2 pieces Red Radish (thinly sliced into rounds)
👨🍳 Instructions
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1
Prepare the shrimp by making 3 small, shallow incisions on the belly side. This prevents the shrimp from curling during frying and ensures they stay straight and elegant.
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2
In a small saucepan over medium heat, combine the passion fruit pulp, honey, soy sauce, aji amarillo paste, and grated ginger.
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3
Simmer the glaze for 8-10 minutes until it reduces by half and coats the back of a spoon. Set aside to cool slightly; it will thicken as it rests.
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4
Heat the vegetable oil in a deep pot or wok to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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5
While the oil heats, prepare the tempura batter. In a medium bowl, lightly beat the cold egg yolk.
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6
Pour in the ice-cold sparkling water and stir gently. Add the sifted flour all at once.
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7
Using chopsticks, mix the batter for only 10-15 seconds. Do not overmix; lumps are perfectly fine and help create the signature texture.
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8
Lightly dust each shrimp in cornstarch, shaking off any excess. This helps the batter adhere better.
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9
Holding a shrimp by the tail, dip it into the cold batter and immediately drop it into the hot oil.
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10
Fry the shrimp in small batches of 3-4 to prevent the oil temperature from dropping. Cook for 2-3 minutes until the batter is pale gold and very crispy.
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11
Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels to maintain maximum crunch.
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12
Arrange the crispy shrimp on a serving platter. Drizzle the warm maracuyá glaze generously over the middle of the shrimp.
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13
Garnish with black sesame seeds, fresh cilantro, and radish slices for a pop of color and texture.
💡 Chef's Tips
Keep your batter ingredients and sparkling water as cold as possible; the thermal shock between the cold batter and hot oil is the secret to light, airy tempura. Avoid over-mixing the batter—over-mixing develops gluten, which makes the tempura bread-like rather than crispy. If you cannot find fresh passion fruit, look for frozen pure pulp in the international section of your grocery store (ensure it is unsweetened). Use a neutral oil with a high smoke point, such as grapeseed, peanut, or canola oil, for the cleanest flavor. Serve immediately; tempura begins to lose its crispness the moment it starts to cool.
🍽️ Serving Suggestions
Pair with a chilled glass of Torrontés or a crisp Sauvignon Blanc to complement the acidity of the glaze. Serve alongside a bowl of steamed jasmine rice or a light quinoa salad for a full meal. A side of pickled ginger and wasabi can provide a traditional Japanese contrast to the tropical glaze. For a truly Nikkei experience, serve with a Pisco Sour cocktail on the side.