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Shrimp Tempura
📍 Japan
Shrimp in a light, crispy tempura batter, fried to a golden crunch.
A light, crisp batter — a souvenir from Portuguese sailors.
The ritual
Shrimp Tempura
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1
Ice-cold batter
Flour is mixed with ice-cold water for just a moment.
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2
Coat the shrimp
Shrimp are dipped in a thin, lacy batter.
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3
Hot oil
Fried briefly in hot oil until the batter is pale and crisp.
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4
Tentsuyu dip
Served with a light dashi-based dipping sauce.
A journey through time
Shrimp Tempura
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XVI w.
Portuguese missionaries
Jesuits bring the batter-frying technique to Nagasaki.
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✦
The word “tempora”
The name comes from Latin fasting days when fried veg and fish were eaten.
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epoka Edo
Edo street food
In Edo, tempura becomes a popular food-stall snack.
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dziś
A Japanese classic
Today it’s one of the most respected techniques in Japanese cooking.
Good to know
European roots
Tempura arrived in Japan from Portugal over 400 years ago.
Cold is the secret
Ice-cold batter and hot oil give the lacy crunch.
Lightness above all
Good tempura is never heavy or greasy.
See also
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