{"id":4917,"date":"2020-02-24T12:47:59","date_gmt":"2020-02-24T20:47:59","guid":{"rendered":"https:\/\/www.hungryhuy.com\/?p=4917"},"modified":"2023-04-06T12:23:42","modified_gmt":"2023-04-06T19:23:42","slug":"shrimp-tempura-recipe","status":"publish","type":"post","link":"https:\/\/www.hungryhuy.com\/shrimp-tempura-recipe\/","title":{"rendered":"Shrimp Tempura Recipe"},"content":{"rendered":"\n

Light and crispy tendrils of fried goodness in each bite, who can say no to shrimp tempura? After ordering shrimp tempura so many times at restaurants and savoring the delicious crunchy exterior, I couldn\u2019t resist making it at home. This easy and quick shrimp tempura recipe will have your guests coming back for more. <\/p>\n\n\n\n

\"plate<\/figure>\n\n\n\n

What is shrimp tempura?<\/h2>\n\n\n\n

Interestingly, tempura<\/a> was actually influenced by Portuguese travelers<\/a> in Japan back in the 16th century with the dish peixinhos da horta, a traditional Portuguese dish made during meatless \u201cEmber days.\u201d In short, they liked to deep fry vegetables to make them taste better–something I can heavily relate to!<\/p>\n\n\n\n

Since then, Japanese chefs have made adjustments, such as lightening the batter and adding different foods to batter, to make shrimp or vegetable tempura<\/a>. There\u2019s nothing better than combining the airy, crunch of tempura with the tender bite of shrimp.<\/p>\n\n\n\n

\"shrimp<\/figure>\n\n\n\n

Making tempura batter<\/h2>\n\n\n\n

Tempura batter<\/a> can be quite finicky because you want to create a delicate airy and crisp layer, but sometimes it can turn into a soggy and oily mess. Since this is a \u201cno-sog kitchen,\u201d I take certain steps to prevent the rapid rate of gluten formation in the batter, which can make your tempura turn chewy and lose its crunch. <\/p>\n\n\n\n