Tempura prawns are a simple Japanese dish consisting of battered and fried prawns. The batter is made of flour, cold water, and sometimes egg, mixed lightly to create a crispy coating. It is often served as a standalone dish or added to soups or noodles. The tempura cooking technique was introduced to Japan by Spanish and Portuguese missionaries in the 16th century.
Tempura prawns are a savory dish consisting of battered prawns that have been fried in oil until their coating is crispy and golden brown. The batter used to make tempura shrimp is traditionally made of just two or three ingredients and is mixed as little as possible to create a crispy coating. Tempura shrimp is often eaten on its own, though it can also be added to soups or served over noodles. While the tempura cooking technique is strongly associated with Japanese cuisine, it is widely believed that it was actually introduced to the Japanese by Spanish and Portuguese missionaries.
One of the defining characteristics of tempura shrimp is its simplicity. Traditionally, tempura batter consists of just two or three ingredients: flour, cold water and, in some cases, egg. While some modern cooks choose to modify this recipe through the addition of seasonings and leavening agents such as baking powder, traditionalists argue that the simple batters produce a superior tempura. Whatever their ingredient preferences, most cooks adhere to the principle that tempura batter should be mixed as lightly as possible. This prevents the mixture from becoming overly glutinous, which would result in a heavy coating rather than a light, crunchy one.
After the batter has been prepared, making tempura shrimp is a fairly simple process. A pan of cooking oil is heated until the oil reaches a temperature of approximately 350 degrees Fahrenheit (176 degrees Celsius). Then, raw shrimp that have been washed, mashed, dried, and floured are dipped in batter and carefully dropped into the hot oil. The prawns are fried until the batter is golden brown and crispy.
Tempura shrimp is often served as a standalone dish, accompanied by a dipping sauce. It is also sometimes incorporated into soups. Shrimp prepared this way can also be served on thick buckwheat noodles called soba.
The tempura cooking technique is strongly associated with Japanese cuisine, and tempura fish and vegetable dishes are commonly found in Japanese restaurants around the world. It is widely believed, however, that the concept of fried foods was actually introduced to the Japanese by Spanish and Portuguese missionaries in the 16th century. While the idea of frying vegetables and seafood may have come from overseas, however, the Japanese have adapted the technique to fit the dominant tastes and foods available in their country. By the 18th century, dishes such as tempura shrimp had become a popular feature of Japanese cuisine.
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