Be it seafood, meat or vegetable tempura, deep-fried tempura is a prime example of a simple and sophisticated Japanese snack. Encased in a light yet crisp batter, the centre remains juicy and tender while maintaining its irresistible crunch. Though classically served with a Tentsuyu dipping sauce, we recommend trying these shrimp and vegetable tempura with a side of whipped truffle mayonnaise for a European twist.
Equipment
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- Smartwhip cream charger
- Siphon
- Large mixing bowl
- Small mixing bowl
- Whisk
- Sieve
- Cooling rack
Ingredients
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- 100 g T45 wheat flour
- 100 g tempura flour
- 150 g vodka
- 20 g honey
- 150 g sparkling water
- 3 g fine salt
- 20 g cornstarch
- 400 g baby vegetables, blanched
- 150 g peeled shrimp
Directions
To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.
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- In a large mixing bowl, combine the wheat flour, tempura flour and salt.
- In a separate bowl, briefly whisk together the honey and vodka, then add the contents to the bowl with the dry ingredients. Combine the contents well.
- Slowly add in the sparkling water while whisking gently to avoid losing too much fizz.
- Sieve the shrimp and vegetable tempura batter into a siphon, close the lid and connect the siphon to your Smartwhip. Charge your siphon to 12 bar, disconnect your siphon and briefly shake it to evenly distribute the gas.
- Place the siphon in the fridge for approximately 30 minutes to hydrate the gluten.
- When the indicated time has passed, lightly coat your shrimp and baby vegetables with corn starch, then tempura batter. Deep fry the shrimp and vegetable tempura in grape-seed oil for 1-2 minutes or until golden.
- Place the shrimp and vegetable tempura on a cooling rack after frying to allow the excess oil to drip off.
Serving
Serve the shrimp and vegetable tempura while hot with some white truffle mayonnaise or sweet and spicy sesame-soy foam and a side of impregnated watermelon cubes with tuna tataki.
Get the full Smartwhip system here.