Sep 18, 2010
Chef Gino Gonzalez of the Center of Asian Culinary Studies shares his secret to crunchy tempura.
Serves 3 to 4
Prep Time 20 minutes
Cook Time 10 minutes
10 pieces prawns
2 grams ginger, grated
4 grams fresh radish, grated
flour for dredging
corn oil for frying
For the batter mixture
1 cup cake flour
2 cups cornstarch
2 egg yolks
1/2 cup cold water with ice cubes
For the tempura sauce
1/2 cup Kikkoman sauce
1/4 cup white sugar
1 tablespoon dashi powder, plus 1 1/2 cups water
2 tablespooons mirin or rice wine
(To view Chef Gino Gonzalez’s step-by-step lessons, see How to Make Ebi Tempura)
1 Peel the prawns and devein. For each prawn, make a diagonal slit under the belly to loosen the meat.
2 Carefully press down and pull the prawn lengthwise (do not break it) to lengthen it. Set aside the prepared prawns.
3 Mix the cake flour, cornstarch, egg yolks, and water together. Add more ice cubes if the batter becomes warm or add more ice water if it becomes too thick. It should be cold and smooth.
4 Dredge the prawns in flour and coat with the batter.
5 Deep-fry in a work or large pan.
6 While frying, dip your hand into the batter and drizzle the droplets over the prawns. This is what will create those crunchy little bits in the coating.
7 When cooked, drain on paper towels and remove bits of loose batter.
8 Serve with the tempura sauce, grated ginger, and grated radish.