Ember Days Shrimp Tempura
In the original Latin, “Ember Days” are called “Quatuor Tempora,” or “four times” of the year. In the 16th century, Jesuit missionaries from Portugal settled in Nagasaki. As a meatless meal, they introduced what we now call “tempura”: battered shrimp and/or vegetables fried in a traditional Portuguese-style. It’s perfect for Ember Days, Fridays, and the Feast of the Japanese Martyrs on February 6. You’ll get the best results using big shrimp or prawns from the seafood counter. 16-20 count per lb are great. Smaller shrimp will also be delicious, they just won’t look as much like restaurant tempura. This batter is also often used on veggies like broccoli florets, baby corn, green beans, mushrooms, and slices of onion, sweet potato, and eggplant.
Equipment
- Sifter or mesh strainer
- Wooden chopsticks
- Wok, skillet, or deep fryer
- 2 inches vegetable oil for frying (add sesame oil if desired)
- Candy or fryer thermometer (optional)
Ingredients
- 1 lb of shrimp or prawns
- Flour for dusting
For Tempura Batter
- 1 cold egg beaten
- 1 ½ cups cold water with ice cubes divided
- 1 cup flour sifted
For the Dipping Sauce
- ¾ cup dashi or ¾ cup water + 1 tsp chicken* or vegetable stock paste
- 3 Tablespoons soy sauce
- 2 Tablespoons mirin or dry white wine
- 2 teaspoons sugar double if using wine
Instructions
- Instructions
- Make the sauce: whisk everything together in a saucepan over medium heat until sugar is dissolved. Set it aside. Prepare the shrimp: peel off all but the little fins, de-vein, and rinse. Make small cuts about ¼ inch thick and ¼ inch apart across the inner curve of each shrimp. Stretch and squeeze with your fingers to flatten it out (you’ll hear little popping sounds). Pat them dry, then use a sifter or mesh strainer to dust them lightly with flour on both sides. Preheat the oil to 340-350ºF.Make the batter: Measure 1 cup of the ice water (but no ice cubes) into a bowl. Use your chopsticks to beat the egg and combine it with the water. Add flour and use chopsticks (not a whisk) to mix until batter is combined but lumpy, and the consistency of pancake batter.Test the temperature with a thermometer or with chopsticks. When you see small bubbles around a chopstick, it’s ready for deep frying. Dip shrimp in the batter to coat. Lower each into the batter with fingers, chopsticks, or tongs, moving a bit at first to keep it from sticking to the bottom. Cook for 2-3 minutes, until crispy.Cook 2-4 pieces at a time to keep from cooling the oil. Place on a paper towel on a baking tray to drain. Trays can be kept warm in a low oven. Serve with rice and dipping sauce.
Notes
*current fasting and abstinence rules allow for the use of chicken broth on meatless days
https://catholicherald.co.uk/eating-japanese-food-on-ember-days/
https://www.justonecookbook.com/tempura-recipe/
https://www.chopstickchronicles.com/tempura/
https://www.thespruceeats.com/tempura-batter-recipe-2031529
https://www.justonecookbook.com/tempura-recipe/
https://www.chopstickchronicles.com/tempura/
https://www.thespruceeats.com/tempura-batter-recipe-2031529
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