This looks nice chef John. At my home in Tokyo Japan, we use eggs. It adds to the flavor and the color, it’s traditionally Japanese, we call it “golden fox color”, every Japanese housewife aims for that color when we make tempura. We typically use an egg or two, ice chilled water (you can leave ice cubes in there while you are frying whole bunch of shrimps to mushrooms to vegetables), then cake flour and potato starch half and half blend. No baking soda or powder. There should be some flour lumps left and try mixing with chop sticks minimally so it’s nice and light, no fork. We dust anything in flour which is watery, but mostly slippery vegetables to keep the crust from falling off (like egg plants, onion wedges, and Japanese Kabocha pumpkin and sweet potato slices), and shrimp is optional to be dusted with flour. If it’s squid you dust it with flour through strainer, otherwise it splatters and it’s dangerous. Dipping sauce (Tentsuyu) with grated daikon radish and grated ginger is what most people do at home but sea salt is better. You dip piping hot tempura in sea salt lightly after every bite. You can really savor the entire tempura from crust to the shrimp, even the delicate flavor you can enjoy with sea salt. You can get fancy with matcha salt (sea salt and matcha powder), paprika salt, and black salt etc. That’s what they do in some Michelin starred or upscale Tempura restaurants here in Tokyo (which can be expensive but so good). I miss going to upscale Tempura restaurants now. Due to Covid, many don’t dine in Japan. I haven’t dined in 2+ years and unfortunately Covid is raging in Tokyo at the moment. But I make Tempura at home a few times a month. If you haven’t tried Shimeji mushroom tempura or egg plant tempura, or Shungiku (Japanese green herb), you’re in for a treat! Those are my favorites!
Yes! My favourites are, number one: eggplant i could eat a big plate of that all on its own, green beans, and yes I do love prawns also but, all are very yummy! But eggplant is king, for me.
I mean, I'm not Japanese so my opinion probably doesn't matter, but I do it the exact way you describe other than a little baking powder sometimes just for extra puff on the batter. I often do on with chunks of firm tofu that has been marinated in soy sauce, ginger, and sesame oil. Not the most traditional, but good!
After watching a few hundred of your videos my cooking has forever changed because I cannot try anything with the fork anymore without saying to myself "Fork don't lie" Keep up the good work, you are after all the Albert Brooks of RUclips cooks!
The simplicity of this dish is one of the things that makes it so fantastic. Living on the Gulf Coast, you'll find lots of fancy ways to prepare shrimp. But there should be no intimidation in the preparation of this crustacean!
100% underrated channel on RUclips chef John always has a clear easy to follow breakdown of all his recipes and I’ve learned so much from him over the years
When making tempura a few years ago, I ran out of stuff to cook but still had batter left so started trying...things. Turns out what became my favorite was tempura honeydew melon. Love your show, keep it up!
This just looks amazing! I had to laugh at myself, but I actually got goosebumps when you bit into the shrimp and it crunched so nicely! I can't wait to try this, my husband will love them!
Looks fantastic. A few key steps I wasn’t aware of with tempura before this vid - such as the importance of ice cold club soda. Am definitely going to give this a go this weekend. Thanks dude 👍
@@kempedkemp I use a beer batter on fish but I’ve never tried it with shrimp. I just may do 50% of shrimp with club soda and 50% with a light Pilsner beer to compare. I’ve got Coronas on hand - that be perfect.
@@kempedkemp Did a batch with cold light beer and another batch with cold club soda. Surprising to me the beer version resulted in a better crunch. Taste itself was virtually the same. (No beer flavor came thru).
only thing this tempura is missing is the Tenkatsu or the tempura flakes on the outside (Most Japanese restaurants get this horribly wrong). but making it is easy. Have your deep fry spider ready and Add a tablespoon of your tempura batter to the hot deep fryer oil. itll immediately puff into crumbles and float to the surface. once they float back to the surface, collect them with your spider and lay your dipped tempura shrimp into the crumbles and roll the crumbles onto the shrimp coating it evenly. Finish the fry as described in the video and youll have some amazingly crispy crunchy well textured tempura.
One thing I do to guarantee the shrimp don’t curl is after slicing small slits into the meat I skewer them through the middle. So when I fry them I hold the skewer while battering and then I put them in my fryer leaning them against the sides. They never stick and they never curl. I do this with chicken and fish when making strips and fishsticks. It works out well. Also frying certain doughs turns them into all kinds of things. Sometimes you can stretch dough thin with two skewers and it keeps its desired shape if you know what I’m talking about.
I’d like to add a detail about preparing the tail. It’s common to slice the tip off of the tail and scrape the tail to squeeze out the water. It’s not strictly necessary, but it’s done for a few reasons. Aesthetics, avoiding unnecessary popping caused by the water in the hot oil, and to help make sure that it comes out crispy. Some people eat the tail, but if it’s not crispy, it’s basically indelible.
I saw on another channel how it's often a good idea to cut off the ends of the tails because sometimes there can be a bit of water trapped in there and cause unnecessary popping of hot oil when they hit the pan.
Just tuning in - Thank you so much for not saying tempyura. Also, if you want your shrimp to be completely straight, skyur them as you’re frying. Just make sure to take out those skyurs before serving. And steer those batter bits toward the camarones so they stick. And fun fact - the Japanese word for shrimp is ebi 海老 🦐, and the “ten” in tempura means 天 heaven (as in the sky-also where gods live but mostly the sky), so your ten-pura batter should look almost like a cloud.
I have a wheat allergy that was discovered earlier this year (yes, with a wheat allergy you have to eat gluten free because even of cross contamination with wheat). I actually used Bob's Redmill GF Biscuit mix. I found it works. I also used this for GF fish and chip batter. It worked well.
My mother always said her father who owned a tempura stand in Tokyo in the 80's always insisted on flaring the tail by pinching it flat when dropping it in the oil, for the sake of presentation. He said it was the truest sign of care on the part of the cook.
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
Hey everyone commenting! Click that "JOIN" button to get TWO live chats with Chef every week where he discusses the previous day's recipe! We are a fun group and are always looking to welcome new Food Wish Friends!
Chef John, when deep frying small quantities like this, what do you do with all that leftover oil? That is the reason I no longer have the deep frier. I catch my own fish but only cook 4 smaller fillets for my wife and I so I use my cast iron pan but would rather use a deep frier.
@@mrsmartypants_1 you’re right. I shallow fry bigger pieces in bigger saucepan. I know it’s not as good as deep frying but I don’t like re-using oil and can’t bear to throw too much oil away !
You're supposed to put 3 or 4 shallow diagonal cuts on the underside. Then turn the shrimp over and gently "break" the flesh a little bit to elongate and straighten the shrimp. And then dust w/ rice flour. Other than that, the batter looks great to me! I also don't use an egg in the batter because it creates too thick of a coating.
I noticed those shrimp curled up quite a bit, here's a little tip to keep them straight. What causes them to curl up is the skin along the surface contracting, and you only made cuts along the top and bottom. What you need to do is make cuts along the sides as well, but have them all be much more shallow.. no need to cut very far into the meat you basically just want to break the surface.
Love the method and the result, looks amazing and I will be trying it next week. I only have 1 critique, you left in the veins. The black vein running along it's inner belly is basically it's digestion tract. It removes fairly nicely with a small cut, much like along the back, and pulling it out. That gets rid of the gritty texture you can get with uncleaned shrimp. Takes any shrimp from an 8/10 to a 10/10 experience.
These shrimp were deveined he talked about it quite a bit at the beginning. The digestive track is along the outside of the shrimp, the inner part of the shrimp has a legit vein that doesn’t need to be removed
turn the shrimp belly down. then similar to how you did it, slice slits in the shrimp all the way across the entire shrimp. Then using both hands, pointer and thumb on each, press down in a slightly pinching motion. This will kind of split the shrimp. Do it all the way the entire length of the shrimp. It'll give you the straight long shrimp.
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This looks nice chef John. At my home in Tokyo Japan, we use eggs. It adds to the flavor and the color, it’s traditionally Japanese, we call it “golden fox color”, every Japanese housewife aims for that color when we make tempura. We typically use an egg or two, ice chilled water (you can leave ice cubes in there while you are frying whole bunch of shrimps to mushrooms to vegetables), then cake flour and potato starch half and half blend. No baking soda or powder. There should be some flour lumps left and try mixing with chop sticks minimally so it’s nice and light, no fork. We dust anything in flour which is watery, but mostly slippery vegetables to keep the crust from falling off (like egg plants, onion wedges, and Japanese Kabocha pumpkin and sweet potato slices), and shrimp is optional to be dusted with flour. If it’s squid you dust it with flour through strainer, otherwise it splatters and it’s dangerous. Dipping sauce (Tentsuyu) with grated daikon radish and grated ginger is what most people do at home but sea salt is better. You dip piping hot tempura in sea salt lightly after every bite. You can really savor the entire tempura from crust to the shrimp, even the delicate flavor you can enjoy with sea salt. You can get fancy with matcha salt (sea salt and matcha powder), paprika salt, and black salt etc. That’s what they do in some Michelin starred or upscale Tempura restaurants here in Tokyo (which can be expensive but so good). I miss going to upscale Tempura restaurants now. Due to Covid, many don’t dine in Japan. I haven’t dined in 2+ years and unfortunately Covid is raging in Tokyo at the moment. But I make Tempura at home a few times a month. If you haven’t tried Shimeji mushroom tempura or egg plant tempura, or Shungiku (Japanese green herb), you’re in for a treat! Those are my favorites!
I love the tempura lotus root and chyrsanthemum leaves, but the shrimp and squid were my favorite when I lived in Yokohama.
This comment deserves a pin! It's nearly another entire video's worth of information!
Yes! My favourites are, number one: eggplant i could eat a big plate of that all on its own, green beans, and yes I do love prawns also but, all are very yummy! But eggplant is king, for me.
Thanks for all the information!
I mean, I'm not Japanese so my opinion probably doesn't matter, but I do it the exact way you describe other than a little baking powder sometimes just for extra puff on the batter. I often do on with chunks of firm tofu that has been marinated in soy sauce, ginger, and sesame oil. Not the most traditional, but good!
After watching a few hundred of your videos my cooking has forever changed because I cannot try anything with the fork anymore without saying to myself "Fork don't lie" Keep up the good work, you are after all the Albert Brooks of RUclips cooks!
The simplicity of this dish is one of the things that makes it so fantastic. Living on the Gulf Coast, you'll find lots of fancy ways to prepare shrimp. But there should be no intimidation in the preparation of this crustacean!
Your videos are always so stress free and no pressure to follow and then do afterwards. Thank you!
Try the Russian Honey Cake.
@@tat2trker don't think I've seen that one 🤔
You are the Hikaru Nakamura of your Crispy Shrimp Tempura.
Nice lol is that in the video (haven't watched it yet)
Tempura is actually Portuguese NOT Japanese.
Good one
@@bigfatchubbybritboy9445 Being of Portuguese origin does not make it a Portuguese dish. That's kinda like saying tacos al pastor is Lebanese.
And this dish can be done in a blitz!
I adore tempura, shrimp ones and vegetable ones. That looked so tasty and, dare I say it, easy to make.
I always add a pinch of baking soda to my batter, it helps with the crispiness and browning. Love ya Chef John
A big pinch of baking powder works better which of course is 50% baking soda.
You are so right, I didn't think about that, Thanks!
When I had an eggplant tempura, they were so good too. I thought nothing can beat the shrimp, but that slice of veggie was magnificent.
Finally someone else who thinks so! I prefer shrimp but eggplant is as close as u can get to that wonderful rich but tender texture
100% underrated channel on RUclips chef John always has a clear easy to follow breakdown of all his recipes and I’ve learned so much from him over the years
The sound of the shrimp being bitten…I damn near passed out. 😋 🍤
That crunch was EPIC! 😂🦐
Made these today and they were absolutly fantasic. They were rated and I quote, "As good as any restaurant tempura".
You are the menorah of your shrimp tempura. Speaking of lighting a fire, those spicy chicken rice krispie treats I made last week taste great "baked"
Wtf is a menorah
@@TheZumph Jewish candle holder.
traif
I've been enjoying your videos for many years Chef John. You never fail to impress as a chef and a real person. Hat's off to you my friend!
That looks delightful and it's definitely one of my favorite dishes, thank you for this video!
I made these tonight for my partner and myself and they were a huge hit! Chef John nailed it again!
Sauce was listen in transcript as Tensuyu but it is Tentsuyu, and yes that is the sauce of sauces for this fantastic dish! Thanks John!
just perfect! my favorite style of shrimp.
My dad used to make this all the time when we lived in Alaska. It was criminal how delicious they were. RIP Dad.
It's like clipping the curve in sewing. Perfect!
Thank you for sharing
Nice, I’ll try it. My youngest love ❤️ shrimp
When making tempura a few years ago, I ran out of stuff to cook but still had batter left so started trying...things. Turns out what became my favorite was tempura honeydew melon.
Love your show, keep it up!
This just looks amazing! I had to laugh at myself, but I actually got goosebumps when you bit into the shrimp and it crunched so nicely! I can't wait to try this, my husband will love them!
This is some ASMR I can truly get behind. That Crunch!! Fork Don’t Lie 😊
Looks fantastic. A few key steps I wasn’t aware of with tempura before this vid - such as the importance of ice cold club soda. Am definitely going to give this a go this weekend. Thanks dude 👍
Beer is very good too!
@@kempedkemp I use a beer batter on fish but I’ve never tried it with shrimp. I just may do 50% of shrimp with club soda and 50% with a light Pilsner beer to compare. I’ve got Coronas on hand - that be perfect.
@@kempedkemp Did a batch with cold light beer and another batch with cold club soda. Surprising to me the beer version resulted in a better crunch. Taste itself was virtually the same. (No beer flavor came thru).
Great easy recipe, John! We will try this for our Friday night appetizers.
only thing this tempura is missing is the Tenkatsu or the tempura flakes on the outside (Most Japanese restaurants get this horribly wrong). but making it is easy. Have your deep fry spider ready and Add a tablespoon of your tempura batter to the hot deep fryer oil. itll immediately puff into crumbles and float to the surface. once they float back to the surface, collect them with your spider and lay your dipped tempura shrimp into the crumbles and roll the crumbles onto the shrimp coating it evenly. Finish the fry as described in the video and youll have some amazingly crispy crunchy well textured tempura.
ohhh wow ty!
This is one of those recipes that allow us to bring home restaurant style dishes, except made with love.
Oh wow my mom used to make this a lot!! Good times… thank you for sharing, love your channel! I’m subscribed 😀
Chef John, you are the napoleon boneapart of your shrimp tempura art.
How well do the shrimp fit inside their coating?
LIKE A GLOOOVEE
One thing I do to guarantee the shrimp don’t curl is after slicing small slits into the meat I skewer them through the middle. So when I fry them I hold the skewer while battering and then I put them in my fryer leaning them against the sides. They never stick and they never curl. I do this with chicken and fish when making strips and fishsticks. It works out well. Also frying certain doughs turns them into all kinds of things. Sometimes you can stretch dough thin with two skewers and it keeps its desired shape if you know what I’m talking about.
I love me some food wishes... Chef John makes it really easy to follow his recipes and learn techniques.
Greetings from Moldova
"Contractually obligated pictures.." Love you, Chef John. Always humorous.
A friend made tempura veggies using Arrowroot instead of wheat flour. No idea what else went into batter but it was so light & crispy.
I’m going to try this with shrimp and salmon!
Killer! Loved this! Great job, CJ!! I love that you didn't even need vodka!
I’d like to add a detail about preparing the tail. It’s common to slice the tip off of the tail and scrape the tail to squeeze out the water. It’s not strictly necessary, but it’s done for a few reasons. Aesthetics, avoiding unnecessary popping caused by the water in the hot oil, and to help make sure that it comes out crispy. Some people eat the tail, but if it’s not crispy, it’s basically indelible.
Make it your way
Love this!!!
Can you make some plant based/vegetarian dishes, recipes please?
He’s made plenty, you can find them pretty easily if you search.
The channel is 15 years old. Just look, with ya eyes.
Love your content Chef John always such a peaceful vibe never stop
Waiting for my oil to heat up! I’m so excited to try this!
Shiso leaves as tempura are just amazing too
I also use sweet potato flour which I also make there’s a little different flavor but it’s really good for certain things
crispy shrimp recipe is so yummy.
You're the hero we knew we deserved.
One of my favorites'
You just rang my bell! Delicious!
chef john your the best !
Love shrimp
This looks glorious . Thanks chef John
Wow! Shiso/perilla leaves!
BTW - The crispy tails Chef John stashed behind the sauce dish are very, very edible
This is so cool.
I saw on another channel how it's often a good idea to cut off the ends of the tails because sometimes there can be a bit of water trapped in there and cause unnecessary popping of hot oil when they hit the pan.
That batter makes me want to go fry everything in my fridge!
YUMY!!!
I want some now!!!
Yummy 👀 😀 ❤️ thanks ✋
Oh, yes, PLEASE!
Love it 😊
Was going to correct you about your ten-su. But we don’t need daikon trees. Love you’re videos. You make me smile.
The crunch...... 🤗🤗🤗🤗
Just tuning in - Thank you so much for not saying tempyura.
Also, if you want your shrimp to be completely straight, skyur them as you’re frying. Just make sure to take out those skyurs before serving.
And steer those batter bits toward the camarones so they stick.
And fun fact - the Japanese word for shrimp is ebi 海老 🦐, and the “ten” in tempura means 天 heaven (as in the sky-also where gods live but mostly the sky), so your ten-pura batter should look almost like a cloud.
Looking good Chef John 😋
Drooooool time again! ♫
Love the crispy crunch 😋
Wow. That is crispy. My wife LOVEs tempura, but she is gluten-free. I can probably substitute GF flour?
I have a wheat allergy that was discovered earlier this year (yes, with a wheat allergy you have to eat gluten free because even of cross contamination with wheat). I actually used Bob's Redmill GF Biscuit mix. I found it works. I also used this for GF fish and chip batter. It worked well.
I LOVE the Ace ventura reference lol I AM THE ACE VENTURA OF MY KITCHEN lolololol XD
You are the New York skrip of your tempura skrimp 🤙🏻 🍤
Would this work for veggies?
I use to get fried shrimp with vegetables at this Thai place. I love the assortment.
Great job
Yes! Zucchini, peppers, onion, mushroom, and (my favorite) kobocha squash. So so good!
@@jenhofmann Thank you. I'm going to throw some carrots in there too. Thanks for the tip! 😁
Yes
You are killing me chef, with that crunchy bite sound. I am on covid but still can’t resist the sound🙃
I was just looking for shrimp tempura recipes 🤯 how'd you know chef john??
Chef John, very nice, my 1 requirement on shrimp is wild caught gulf shrimp, no farm raised it has no flavor
Not necessary
My mother always said her father who owned a tempura stand in Tokyo in the 80's always insisted on flaring the tail by pinching it flat when dropping it in the oil, for the sake of presentation. He said it was the truest sign of care on the part of the cook.
Wow amazing video👌👌. I truly appreciate your work loved this video👍👍. Keep it up👍👍. I really love❤️ your content. I enjoyed while watching👀 your video. I 👍like👍 your style such a creative videos in your channel. Such amazing editing, keep it up and keep sharing.👍👍
Bot.
Shrimp tempura and garlic rice, it's going down! 😋
I'm surprised you didn't use the skewer method, which I bring up mostly because I like how you say skewer. :D
Yum.
Space price for Shrimps ☝️Thank'You ❣️
Hey everyone commenting! Click that "JOIN" button to get TWO live chats with Chef every week where he discusses the previous day's recipe! We are a fun group and are always looking to welcome new Food Wish Friends!
Hi Paul!
I need this
there goes chef john appropriating someones culture again. i kid...i kid. love your work. You are the OG of cooking youtubers.
YOU Need a PBS show!
Made exactly the same thing recently. Yum!
Chef John, when deep frying small quantities like this, what do you do with all that leftover oil?
That is the reason I no longer have the deep frier. I catch my own fish but only cook 4 smaller fillets for my wife and I so I use my cast iron pan but would rather use a deep frier.
Use a strainer and filter out all the bits and keep the oil in a jar for next time
@@Nspire3 Yep a large Ball jar is the ticket which are ubiquitous and cheap everywhere due to canning season.
I don't like re-using oil so I shallow fry small batches in a small saucepan (less oil, no splattering)
@@lindainparis7349 Ditto. It works great for most things but some things are best deep fried - usually bigger “chunky” things.
@@mrsmartypants_1 you’re right. I shallow fry bigger pieces in bigger saucepan. I know it’s not as good as deep frying but I don’t like re-using oil and can’t bear to throw too much oil away !
Perfect with udon!
Now I am sitting here drooling
I usually use beer instead of plain water.
And I do prefer just a little more dough on the shrimps.
I'm very much into deep fried foods. 😏👍
"Potato starch" is DEFINITELY found in ASIAN markets. Don't waste your time looking for it in a regular store.
And yet it's in every large grocery store
You're supposed to put 3 or 4 shallow diagonal cuts on the underside. Then turn the shrimp over and gently "break" the flesh a little bit to elongate and straighten the shrimp. And then dust w/ rice flour. Other than that, the batter looks great to me! I also don't use an egg in the batter because it creates too thick of a coating.
I noticed those shrimp curled up quite a bit, here's a little tip to keep them straight.
What causes them to curl up is the skin along the surface contracting, and you only made cuts along the top and bottom. What you need to do is make cuts along the sides as well, but have them all be much more shallow.. no need to cut very far into the meat you basically just want to break the surface.
Love the method and the result, looks amazing and I will be trying it next week.
I only have 1 critique, you left in the veins. The black vein running along it's inner belly is basically it's digestion tract. It removes fairly nicely with a small cut, much like along the back, and pulling it out.
That gets rid of the gritty texture you can get with uncleaned shrimp.
Takes any shrimp from an 8/10 to a 10/10 experience.
These shrimp were deveined he talked about it quite a bit at the beginning. The digestive track is along the outside of the shrimp, the inner part of the shrimp has a legit vein that doesn’t need to be removed
just remember you are the Ace Ventura of your shrimp Tempura
I was just craving some yummy lookin' tempura like this, just make sure to take the "veins" out on botH sides of the 🍤 before cookin' everyone!!! 😉
TY!!!
Nice!!🌟🍤🌟🍤🌟🍤🌟
Yum. One of my favorites.
turn the shrimp belly down. then similar to how you did it, slice slits in the shrimp all the way across the entire shrimp. Then using both hands, pointer and thumb on each, press down in a slightly pinching motion. This will kind of split the shrimp. Do it all the way the entire length of the shrimp. It'll give you the straight long shrimp.
Chef John, would you mind sharing the brand of knife you're using with the orange/red handle?