Making Shrimp Tempura Without A Deep Fryer: A Simple Guide

Making shrimp tempura without a deep fryer is possible, but it can be challenging to get the same light and crispy texture as traditional deep-fried tempura. Here are some tips and tricks to help you achieve the best results:

- Use a wok, pan, or air fryer instead of a deep fryer.

- Prepare the shrimp by removing the shell and making shallow cuts on the belly to prevent curling during cooking.

- Keep the shrimp as dry as possible before frying to prevent oil splatters.

- Use a light coating of flour, egg, and breadcrumbs or a traditional tempura batter.

- For the batter, use cold water, chilled vodka, or carbonated water to create a delicate and crispy layer.

- Mix the batter just before frying to avoid overactivation of gluten, which can make the tempura chewy.

- Fry the shrimp in small batches to avoid overcrowding and maintain a steady oil temperature.

- Serve with a dipping sauce such as tentsuyu, made from dashi, soy sauce, and mirin.

Preparing the shrimp

To prepare the shrimp, start by removing the shell, leaving the tail and last shell segment intact. This not only makes the shrimp look better but also makes it easier to handle during the breading and frying process. Once de-shelled, place the shrimp on a cutting board, belly-side up, and make 4-5 shallow vertical cuts along the belly. This technique will help keep the shrimp straight during the cooking process, preventing them from curling up.

After making the incisions, flip the shrimp over and use your fingertips to gently squeeze the sides while pressing down, starting from the tail and working your way up. Be careful not to squeeze too hard, as you don't want the shrimp to split in half. You should hear a slight "snap" as you apply pressure. Don't worry if it doesn't look perfect, as the batter will cover up the incisions.

At this point, it's crucial to ensure that the shrimp are as dry as possible. Use paper towels to pat them down, especially the tails, as water tends to get trapped there. Removing excess moisture is essential to prevent oil splatters when deep-frying.

Once your shrimp are cleaned, straightened, and dried, you can proceed to dust them lightly with potato starch, cornstarch, or corn flour. This step helps the batter adhere better to the shrimp. Holding the shrimp by the tail, carefully dunk it into the batter, allowing any excess to drip off for a second or two before gently placing it into the hot oil.

As an optional step, you can add an extra crunchy element to your shrimp by dripping or sprinkling small drops of batter over the frying shrimp. This traditional process is called "hana o sakaseru" and creates extra crispy tendrils of tempura along the body of the shrimp. You can use your hand, spoons, or chopsticks for this step.

Tips for preparing the shrimp:

• Use extra-large or jumbo shrimp for the best presentation and flavour.
• Make sure the shrimp are completely dry before frying to prevent oil splatters.
• Don't overcrowd your frying vessel; fry only 3-4 pieces of shrimp at a time to maintain the optimal oil temperature.

Making the batter

Firstly, it's important to only make the batter when your shrimp is prepped and your oil is at the right temperature. You don't want to keep this batter waiting! Keeping the wet ingredients as cold as possible is also vital, as this slows gluten formation in the batter. It is recommended to use icy-cold water and a cold egg, and some recipes suggest adding vodka straight from the freezer, as this inhibits gluten formation and creates a crispier outer layer.

When mixing the batter, you should combine the egg and water vigorously, but when adding the flour, only mix until it is barely combined. It is okay to leave some lumps, and you should definitely not overmix. Some recipes suggest using chopsticks to prevent overmixing.

Some recipes also add potato starch or cornstarch to the batter, which gives the shrimp a nice crispiness and a pale yellow colour.

Once the batter is made, you should start frying immediately.

Cooking methods

There are several methods for cooking shrimp tempura without a deep fryer. You can pan-fry, bake, or air-fry your shrimp tempura. Here is a more detailed description of each method:

• Pan-frying: Use a wok, pan, or pot to heat up enough oil for deep-frying the shrimp. Vegetable oil, palm oil, or canola oil are good options as they can withstand high temperatures. Heat the oil to around 350-375 degrees Fahrenheit. While the oil is heating up, prepare your shrimp and batter. Dip the shrimp in the batter and carefully place them in the hot oil. Fry the shrimp in small batches to avoid overcrowding the pan and lowering the oil temperature. Fry each side for about 1-2 minutes, or until they turn golden brown. Remove the shrimp from the oil and place them on paper towels to absorb any excess oil.
• Baking: Preheat your oven to 475 degrees Fahrenheit. Prepare your shrimp by coating them in flour, egg, and Panko breadcrumbs. Place the coated shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the breadcrumbs are golden brown.
• Air-frying: This method is a healthier alternative to deep-frying and allows you to enjoy crispy tempura without using large amounts of oil. To make tempura in an air fryer, you will need to adapt a traditional tempura batter recipe to create a thicker batter that will not drip off the shrimp. You can find specific recipes online for air fryer tempura batter. Prepare your shrimp and dip them in the batter, then coat them with a layer of flour or breadcrumbs to prevent sticking. Place the shrimp in the air fryer basket, making sure not to overcrowd it. Spray with cooking oil and air fry at around 350 degrees Fahrenheit for 8-10 minutes, depending on the size of your shrimp.

Dipping sauces

Shrimp tempura is usually served with a dipping sauce, which can be made in a variety of ways. Here are some ideas for dipping sauces to accompany your homemade shrimp tempura:

Traditional Japanese Dipping Sauce

Combine 3/4 cup dashi stock (either granules or powder), 3 tablespoons soy sauce, 2 tablespoons mirin, and 1/2 teaspoon of sugar in a small saucepan. You can also add half a tablespoon of grated daikon radish to the sauce. Bring the mixture to a boil and allow it to simmer for about 2 minutes. Then, remove it from the heat and let it cool before serving.

Sweet Chilli Orange Sauce

This sauce will add a sweet and spicy kick to your shrimp tempura.

Sweet and Sour Sauce

A classic flavour combination that will complement the shrimp tempura.

Tempura Dipping Sauce with Add-Ins

For a little extra flavour and texture, you can add daikon radish to your dipping sauce. This will give it a slight peppery taste and a crunchy texture. You can also add fish sauce for a strong umami, savoury flavour, or bonito flakes for a hint of smoked fish.

Low-Sodium Soy Sauce

A simple yet classic option to accompany your shrimp tempura.

Spicy Japanese Pickled Cucumbers

For something a little different, you could try serving your shrimp tempura with spicy Japanese pickled cucumbers on the side.

Hot and Sweet Dipping Sauce

Or, for those who like a little heat, a hot and sweet dipping sauce could be a good option.

Other Ideas

You could also try a wasabi-jalapeno sauce, Thai banana salsa with king prawns, or honey mustard dipping sauce.

Tips for a crispy batter

To make crispy shrimp tempura without a deep fryer, you can follow the below tips to ensure your batter is crispy and not soggy.

Firstly, it is important to prepare the shrimp properly. Devein the shrimp and remove the shell up to the tail. Make 4-5 small notches on the "belly" of each shrimp to prevent them from curling up during frying. This can be done by holding the shrimp belly-up and horizontally on your cutting board, then scoring the cuts vertically. You can also use skewers to keep the shrimp straight during frying, but scoring the belly should be enough to keep them straight.

Secondly, when making the batter, use icy-cold water and a cold egg. This will ensure that the batter doesn't absorb too much oil, which can make it soggy. The batter should be made right before frying, as leaving it to sit will cause the gluten to form, making the batter less light and crispy. The batter should also not be overmixed, and it is recommended to use chopsticks when stirring to prevent this.

Additionally, use potato or corn starch on the shrimp before dipping them in the batter. This will help the batter stick to the shrimp and create a crispier outer layer.

Finally, when frying, ensure the oil is hot enough (around 340-375 degrees F) and only fry 3-4 shrimp at a time to prevent overcrowding and a drop in oil temperature.

By following these tips, you can ensure your shrimp tempura has a crispy batter without the need for a deep fryer.

Frequently asked questions