㊙️ The Golden Ratio for Making Japanese Tempura Batter ✌️ 'Tempura Shrimp' & 'Tempura Pumpkin'

Tempura-fried pumpkin – thin and crispy batter!

Light and non-greasy! ✌️

Tempura-fried purple sweet potatoes are also 100% delicious! 😊

Crispy exterior and soft filling! So tasty!

Fried tofu is also fantastic! 👍

Fried soft-boiled eggs, 👈 this is also super delicious!

You can also fry tempura eggplant! 😁 Cut the eggplant into strips without cutting through, dip in cornstarch, then in the batter, and fry!

Today, on October 11th, I made crispy fried green beans, delicious and not greasy! 😃❤️👍

A bite reveals the crispiness of tempura shrimp – pure delight!

Pair it with Japanese soba noodles... delicious!

Let's make tempura shrimp together 😊: I used 12 tiger prawns, shelled but leave the tails.

On each side of the shrimp, make diagonal cuts with a knife. You'll notice the shrimp lengthen visibly 😊. This step prevents the shrimp from curling when fried!

Just be careful not to cut through completely.

Coat each shrimp with cornstarch.

Prepare the batter: In a bowl, combine... 125g cake flour + 5g cornstarch + 175g iced water + 90g oil + 15g apple cider vinegar 👉 If you don't have apple cider vinegar at home, you can substitute with 5g white vinegar.

Using a fork or chopsticks 🥢, stir the batter in a Z-shaped motion, making sure not to develop stickiness. Keep stirring until the batter drips vertically from the chopsticks without breaking. It's okay if there are a few clumps 😉.

Fry the shrimp: 1️⃣ Heat oil in a pot to 170°C - 180°C. 2️⃣ ⭐️ Important step: Use 'five fingers' to drizzle some batter into the hot oil, or use a slotted spoon 🥄 to drop in batter, as it will float around the edges! 3️⃣ Quickly grab the shrimp by the tail and dip it into the batter in the bowl. 4️⃣ Holding the batter-coated shrimp, dip it into the fried batter pieces in the pot. 5️⃣ After the shrimp is coated, place the whole shrimp in the oil to fry until cooked. It’s a bit challenging to take photos while frying shrimp with one hand 😅.

Like this! The fried shrimp will be super crispy and fluffy. Fry each shrimp until golden brown.

Done ✅ Let's dig in!

Fried pumpkin: Steam the pumpkin beforehand, slice it, dip in batter, and fry directly! ✌️

Don't waste leftover batter! You can use a slotted spoon to fry little crispy tempura bits.

These crispy bits are perfect for adding to rice balls, ramen, sushi, or as toppings! Delicious!

I used this type of apple cider vinegar. I looked it up, and you can find it on Taobao. It's called Bragg's Organic Apple Cider Vinegar (not concentrated syrup apple cider vinegar) 😊. The vinegar helps to make the tempura batter less greasy; the coating will be puffed and crispier!

Apple cider vinegar should have natural sediment at the bottom.

Classic tempura sauce: 100 ml Japanese dashi (recipe below 👇) + 25 ml soy sauce + 25 ml mirin. Dashi recipe: 10g dried kombu + 750ml water + 20g bonito flakes. 1️⃣ Soak the kombu in warm water to soften. 2️⃣ Once softened, bring to a boil over medium heat for about 5 minutes, then add bonito flakes and turn off the heat. 3️⃣ Remove the bonito flakes, add mirin, and it's done! ✅