Tempura
Tempura is a delightful, crispy and light dish with a crunchy exterior and tender interior.
📷 DoctorDoughnut — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 5 min cottura · 4 porzioni · facile
Ingredients
- 200 gr of swordfish slices cut thin
- 200 gr of shrimp pieces
- 3 eggs
- 200 gr of rice flour
- 1 liter of frying oil
- salt
- 1 tablespoon of grated ginger (optional)
Method
- Cut the swordfish and shrimp into thin slices.
- In a small bowl, beat the eggs.
- In another bowl, mix the rice flour and salt.
- Dip the fish and shrimp pieces in the beaten eggs, then coat them in the rice flour mixture.
- Heat the frying oil in a tempura pan over medium-high heat.
- Fry the fish and shrimp pieces in thin slices for about 30-40 seconds.
- Drain on paper towels and serve with grated ginger (optional).
The story
Tempura originated in China and arrived in Japan in the 16th century, where it was adapted to local culinary traditions.
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