Tempura
Ingredients
Fresh corn kernels: 300 g (cut from the cob)
Raw shrimp: 120 g (peeled and deveined, cut into even dice)
Egg: 1
Cold water: 1 l
All-purpose flour or cake flour: 120 g
Neutral oil: for frying
Fine salt: to taste
Chef Brandon Go’s summertime tempura at Hayato pairs sweet corn with diced shrimp in a delicate batter, fried until lightly crisp and finished simply with salt.
How to make Corn and Shrimp Tempura
01.
Prepare the Corn and Shrimp
- Cut the corn kernels from the cob, aiming to keep them whole.
- Discard any small fragments or crushed pieces, as they will burn easily during frying.
- Dice the shrimp evenly so the pieces are roughly twice the size of a corn kernel.
- Remove any small or uneven pieces. If the shrimp pieces are too large they will separate during frying, and if they are too small they may burn.
02.
Make the Tempura Batter
- In a bowl, whisk the egg into the cold water, then strain the mixture.
- Place the flour in a mixing bowl and slowly whisk in the egg-water mixture until the batter reaches the texture of melted ice cream. The batter should drizzle off chopsticks in a stream but still cling lightly to a spoon. Slight lumps are desirable.
- Before cooking the corn mixture, test the batter by drizzling a small amount into the hot oil and frying it for about 2 minutes to check the texture.
03.
Heat the Oil
- Heat neutral frying oil to 320–330°F.
- Avoid exceeding 330°F, as the corn kernels may pop more easily at higher temperatures.
04.
Fry the Tempura
- Place the diced shrimp and corn in a mixing bowl and add just enough batter to coat the ingredients.
- Using a slotted spoon, lift about 60 g (approximately ¼ cup) of the mixture and gently drizzle it into the hot oil.
- Fry for about 2 minutes, until lightly browned and crisp. Remove earlier if the corn begins to pop.
Chef’s Note
Tempura frying can cause corn kernels to pop if the oil temperature is too high or the mixture overcooks. If you are inexperienced with tempura frying, work carefully and consider protective gloves or eye protection.
05.
Finish and Serve
- Remove the tempura with a wire skimmer and transfer to a tray.
- Immediately sprinkle with fine salt and serve warm.
