Comments on: Shrimp Tempura

By: emsy

emsy — Thu, 19 Nov 2009 04:07:30 +0000

Back in Zamboanga where seafood is cheap and plentiful, my uncle and grand-uncle made a mini contest one new year’s eve dinner. paramihan ng makakain na sugpo. I was I think 14 or 15 then. I was the winner hands down with 35 full sized jumbo prawns. I think I was ready to give up at 34 pieces…but I ate one more to round it off. My relatives were stunned that I had such unladylike appetite. haha

Today, here in Manila, I think I’m going to have to blow a substantial chunk of my paycheck if I were to buy 35 jumbo prawns…and most of the ones I have access to are almost always not as sweet, juicy or fresh tasting as the ones back in Zambo.

By: bontongio

bontongio — Mon, 04 May 2009 04:01:23 +0000

Hi. I also love tempura. My husband likes sashimi. Can anyone teach me how to prepare salmon sashimi? Can I buy the salmon being sold at farmer’s cubao for sashimi?

By: prettyme

prettyme — Mon, 02 Feb 2009 04:14:17 +0000

have you tried shrimp tempura at tokyo-tokyo restaurants in MM?

By: Ubs

Ubs — Sun, 01 Feb 2009 16:16:13 +0000

The Young Chef knows what he’s talking about. Great tips. Temperature in both batter and oil is important, but the technique in frying also matters. You can’t just dump in the shrimp. You have to throw it in with forward momentum so that it swims forward, or as The Young Chef says, sprinkle batter to create batter bits so that they adhere to the shrimp. Also, while the regular batter commonly uses an egg, some other versions don’t use egg. Egg is mostly used in Tokyo, but in other parts of the country they don’t use egg. Personally, I don’t like using egg because the coating tends to get soft quicker after frying.

By: The Young Chef

The Young Chef — Sun, 20 Jan 2008 08:39:02 +0000

Try these tips: Make sure the batter is REAL COLD, set some ice water under the bowl to make sure the batter is cold. For me, I omit the Japanese breadcrumbs. When I prepare the shrimps by dipping it in the batter, I make sure that I get some of the batter on the tips of my fingers because this is essential to imitating the tempura they serve in Japanese restos. When you fry the shrimp, use the batter that got to your hands during prep to swirl around the shrimps that are already frying. This will help you get the “sharp edges” when you fry the tempura.

Tip when frying: Don’t throw the shrimp in the hot oil right away. Instead, slowly place each shrimp in the hot oil and move it to and fro in the oil to let the batter spread out. I saw this tip on the Food Network while I was in LA, if done correctly, the Tempura would come out just like the ones in Japanese restos

By: jafores

jafores — Wed, 16 Jan 2008 14:35:43 +0000

Guys, Try eating tempura with fresh lemon and dipped in a little salt, with or without the dipping sauce. Quite good….

By: kulasa

kulasa — Tue, 15 Jan 2008 12:25:24 +0000

betty q – i love you too!!!!

By: The Steak Lady

The Steak Lady — Tue, 15 Jan 2008 11:02:12 +0000

I super love Ebi Tempura!! :D i was lucky to have a chef of my friend’s japanese restaurant cook a tempura buffet for my birthday last year. too bad my hubby’s allergic to seafoods =(

By: sonyday22

sonyday22 — Tue, 15 Jan 2008 02:34:41 +0000

I want to mention one other key ingredient when frying tempura is to use peanut oil. Peanut oil has a higher smoking point than regular vegetable oil allowing for a crispier batter. Keep in mind though that some people might be allergic to food containing peanuts.

By: Trish

Trish — Mon, 14 Jan 2008 20:01:54 +0000

You’re right MM, I don’t think I do know anyone who doesn’t like shrimp tempura! There’s just something homey, comforting and gastronomically fulfilling about foods coated in carbs and deep-fried in fat! HAHA :)