Let me clear this up right away – shrimp tempura is NOT raw! As someone who’s eaten and cooked tons of Japanese food, I can tell you that shrimp tempura is always fully cooked through a deep-frying process that makes it super crispy and delicious.
What Exactly is Shrimp Tempura?
Shrimp tempura is a Japanese dish where shrimp is coated in a light, airy batter and deep-fried until golden brown. The cooking process transforms raw shrimp into a crispy, juicy delight that’s totally safe to eat.
Here’s what makes it special:
- Light, crispy batter made from flour, eggs, and ice-cold water
- High-heat cooking process that fully cooks the shrimp
- Golden-brown exterior with tender interior
- Safe to eat for everyone, including pregnant women
- Different from raw dishes like sashimi
The Cooking Process
When making shrimp tempura, we follow these key steps:
-
Prep the Shrimp:
- Clean and devein the shrimp
- Keep tails on for presentation
- Straighten shrimp by making small cuts
- Pat dry thoroughly
-
Battering
- Coat in flour first
- Dip in tempura batter
- Ensure even coating
-
Frying
- Heat oil to proper temperature
- Cook until golden brown (2-3 minutes)
- Work in small batches
- Drain on paper towels
Health and Safety
Y’all might be wondering about food safety – here’s the deal:
- The high-heat frying process kills any bacteria
- Internal temperature reaches safe levels
- No risk of foodborne illness when properly cooked
- Much safer than raw seafood dishes
Nutritional Benefits
Even though it’s fried shrimp tempura has some good stuff going for it
- High in protein
- Contains omega-3 fatty acids
- Good source of selenium
- Best enjoyed in moderation (it is deep-fried, after all!)
How to Enjoy Shrimp Tempura
We can eat shrimp tempura in lots of ways:
- As a standalone appetizer
- In sushi rolls
- With dipping sauces
- As part of a larger Japanese meal
- In udon soup
Popular Serving Suggestions
Here’s how we usually serve it:
- Tempura dipping sauce
- Spicy mayo
- Soy sauce
- Pickled ginger
- Wasabi on the side
Making It at Home
Wanna try making it yourself? Here’s what you’ll need:
Basic Ingredients:
- Large shrimp
- Tempura flour
- Ice-cold water
- Oil for frying
- Salt
Equipment:
- Deep pot or fryer
- Thermometer
- Paper towels
- Chopsticks or tongs
Common Mistakes to Avoid
Don’t mess up your tempura by:
- Using warm water in the batter
- Overmixing the batter
- Overcrowding the frying pot
- Using oil that’s too hot or cold
- Not drying shrimp properly
The Bottom Line
So there ya have it – shrimp tempura is definitely NOT raw! It’s a fully cooked, crispy, and safe-to-eat Japanese dish that’s perfect for both sushi lovers and those who aren’t into raw seafood. Whether you’re making it at home or ordering at a restaurant, you can enjoy it without worrying about consuming raw shrimp.
Remember, the key to great tempura is in the technique – proper preparation, the right batter consistency, and careful frying makes all the difference between okay tempura and AMAZING tempura!
Got any questions about shrimp tempura? Drop ’em in the comments below – I’d love to help you master this awesome dish!
How to make Shrimp Tempura Roll
This is the fun part, putting it all together to make a delicious homemade shrimp tempura roll. Follow my step by step instructions below, from cooking the rice, making the shrimp tempura and then rolling it all up.
Wash sushi rice in a small pot until water is almost clear. Add 1 ¼ cups of water and cook over a medium-high heat. When water starts to boil, place the lid on for 15 – 20 minutes on low heat
Remove from heat, keep the lid on so it can steam for 5 – 10 minutes
Make rice seasoning by adding rice vinegar, sugar and salt to a small pot. Heat on a stove top for a couple of minutes until sugar has dissolved
Add rice to large bowl and pour over the rice seasoning. Gently fold with a wooden paddle to combine (dont over mix, it will make it mushy)
Wash and pat dry the shrimp – ensure they are shelled and deveined, leaving the tails on
Straighten the shrimp by cutting 6 small slits lengthways on the inside (make sure not to cut all the way through)
Turn the shrimp over and using your finger, gently but firmly press down all the way to the tail. The shrimps should be flat and longer in length
Using scissors to trim the tips of the tails to clean them up
Dip shrimps in a bowl of all purpose flour to make a light coating
In a bowl, sift in the tempura flour and add ice cold water – refer to package instructions for the correct water to flour ratio. Lightly stir the batter with chopsticks (small lumps are ok)
Heat the oil in a pot over medium-high heat (check oil is ready by adding a touch of the tempura batter to the oil. It should rise to the top) Dip each shrimp into the batter and allow the excess to drip off then drop into the oil
Cook a few shrimps at a time and work in batches for 2-3 minutes. Remove from pot and place on a plate with paper towels
Why you’ll love this Shrimp Tempura Roll
- So much fun! Having a sushi night at home is so much fun and great for family night or date night
- Delicious: The combination of crispy shrimp tastes so good with the creamy avo, crisp cucumbers and spicy mayo
- Easy steps: I share my step by step guide to make sushi making easy for beginners
- Impress your guests: This dish looks impressive but is surprisingly straightforward to make
- Sushi rice is the foundation of any sushi roll and essential when making sushi for the best sticky texture. Its a Japanese rice you can find at Asian markets and most grocery stores
- Shrimp tempura is of course the star of the show! For a quick and easy option, you can buy pre-packaged shrimp tempura which is usually frozen and can be easily fried or baked. You can also make it from scratch and it’s fairly easy to make. All you need are the shrimp, tempura flour and ice-cold water
- Rice seasoning includes rice vinegar, sugar and salt gives the sushi rice its distinct flavor
- Nori seaweed sheets are essential for wrapping the sushi rolls
- Avocado and cucumber are the fillings with a creamy and refreshing balance to the shrimp tempura. You can also add carrots, lettuce or other veggies
- Sriracha mayo sauce is a spicy mayonnaise adding a little kick. If you dont want it spicy, feel free to leave it out or substitute with kewpie mayonnaise
- Sesame seeds adds a decorative touch to the uramaki roll and a slightly nutty flavor and crunch
- Serve with soy sauce, pickled ginger and wasabi for an authentic sushi night
Costco Tempura Shrimp !!! So good!!!
FAQ
Is Shrimp Tempura Roll cooked or raw?
Stuffed with crunchy shrimp tempura, creamy avocado, and spicy Japanese mayonnaise, this Shrimp Tempura Roll is a delicious cooked sushi recipe you can make at home.
Is tempura shrimp fully cooked?
Each shrimp is expertly pre-cooked and coated in a light, crispy batter, offering a delicious and satisfying dining experience.
Is shrimp tempura ok to eat while pregnant?
Some safe sushi options include: Shrimp tempura rolls (made with cooked shrimp) Eel rolls (made with cooked eel)
How to tell if shrimp tempura is cooked?
“When the bubbles become smaller and the frying sound softens, it usually indicates that the tempura is cooked.” The reason is that each meat or vegetable piece that’s cooking is emitting steam into the oil. This creates the frying bubbles you see around the food as it cooks.Dec 4, 2024