Japonesa
Seafood Tempura: Crunchy and Irresistible
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories365 kcal
Resumo para quem tem pressa
"Traditional tempura of shrimp, squid rings, and fish fillets coated in a very thin batter and fried in hot oil until golden crispy. A specialty of Japanese cuisine characterized by the light and crispy crust that preserves the moisture and tender point of the fish."
Seafood Tempura: Crunchy and Irresistible
O Que Você Precisa Saber
- O uso de água extremamente gelada reduz o desenvolvimento de glúten na farinha, conferindo uma crosta leve e quebradiça. - A fritura em pequenos lotes mantém o óleo na temperatura ideal e evita que os frutos do mar cozinhem no vapor. - A drenagem imediata em papel-toalha remove o excesso de gordura superficial, preservando a textura crocante por mais tempo.
Ingredients
Main Course
- 200g of cleaned shrimp
- 200g of squid in rings
- 200g of fish fillet (such as tilapia or sole)
- 1 cup all-purpose flour
- 1/2 cup of ice water
- 1 tablespoon of cornstarch
- 1 teaspoon of baking powder
- Salt to taste
- Oil for frying
Instructions
Main Course
1
In a bowl, mix the wheat flour, cornstarch, baking powder, and salt.
2
Gradually add ice water, mixing until a smooth, light dough forms.
3
Heat the oil in a deep pan over medium heat.
4
Dip the shrimp, squid, and fish pieces into the batter and let the excess drain.
5
Fry the seafood in hot oil until golden, in small batches so as not to cool the oil.
6
Remove and place them on paper towels to absorb excess oil.
7
Serve immediately with a sweet and sour sauce or shoyu.
Equipe sua Cozinha
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Chef Tips
- Dry the shrimp, squid, and fish pieces thoroughly with paper towels before dipping in the batter so the crust doesn't peel off.
- Do not overbeat the dough; mix with chopsticks (hashi) only until incorporated, leaving small lumps visible.
- Keep the bowl of batter inside a larger container with ice cubes during the entire frying time.
Variations
- Add 1 teaspoon of toasted black sesame seeds to the dough to bring additional crunchy texture and toasted aroma. - Season the dough with a pinch of Japanese curry powder to create an aromatic and slightly spicy version. - Serve in the tendon style, arranging the fried seafood over a bowl of Japanese rice drizzled with sweet tare sauce.
Substitutions
- Tilapia or flounder can be replaced by sea bass, white fish, dogfish in thin strips, or salmon in cubes. - Regular cold water can be replaced with very cold sparkling mineral water to produce air bubbles in the dough. - Seafood can be combined or interspersed with sliced vegetables such as carrots, Japanese pumpkin and green beans.
How to Store
Tempura should be consumed immediately after leaving the pan to enjoy maximum crispiness. Leftovers can be kept in the refrigerator for up to 24 hours and reheated in the oven at 200°C for 6 minutes or in the air fryer, never in the microwave.
Can You Freeze It?
It is not recommended to freeze already fried or raw breaded tempura. In freezing, the water from the seafood moistens the dough, softening the crust and resulting in a soggy, greasy, and non-aerated frying.
What to Serve With
Serve with classic tentsuyu sauce made with dashi, mirin, and soy sauce, garnished with grated radish and grated fresh ginger. Very cold beer, dry sake, or hot green tea accompany harmoniously.
Frequently Asked Questions
Qual a temperatura ideal do óleo para fritar o tempurá?
Aqueça o óleo vegetal entre 175°C e 180°C; ao pingar uma gota de massa na panela, ela deve descer até a metade e subir imediatamente espumando.
Why did the tempura become soaked in fat?
This happens if the oil temperature dropped too much from putting in too many pieces at once, or if the dough was overbeaten, becoming heavy.
How to prevent squid rings from splashing hot oil when frying?
Squid retains moisture in its fibers; remove the transparent film, dry rigorously, and sprinkle a film of cornstarch before the dough.
Can I reuse the oil from frying seafood?
It is not recommended to reuse for other dishes, as the oil absorbs intense aromas from the fish and loose dough fragments burn, altering the flavor.
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