How they create and present their dishes has also captured the fascination of everyone who enjoys food. Being an island nation, Japan has an extensive list of recipes for seafood dishes. From sushi to soups and bento boxes to rice bowls, seafood is a part of almost every aspect of Japanese cuisine.
So, join us on this journey as we explore the growing popularity of Japanese food, uncovering the secrets behind its allure and discovering new flavours that will leave you craving more.
Exploring the Crispy Delights of Prawn Tempura: A Staple in Japanese Cuisine
One of the more popular methods of enjoying a meat or fish dish in Japan is frying it in a batter called tempura. Tempura is made with wheat flour, starch, and egg powder. This batter can be used to make many tasty delicacies, but prawn tempura has become a staple in the Japanese diet and on the menus of any Japanese restaurant worldwide.
Back in the Edo period, prawn tempura became popular as a cheaper alternative to the more expensive sushi rolls made using fish. The first documented recipe for prawn tempura came from the 1800s. However, it did not gain popularity until the early 20th century as a simple and affordable dish compared to other dishes.
Most home chefs find it daunting to create these Japanese dishes at home. The aesthetics of these dishes and the belief that the ingredients might be challenging to source, prevent people from exploring this cuisine.. However, prawn tempura is a simple dish to make. It uses some straightforward and readily available ingredients and incorporates easy methods that most Indian chefs are familiar with.
Ingredients needed to make a Prawn Tempura
- Half a bowl of rice flour
- 5 to 6 prawns
- Dry flour for coating the prawns
- Oil for deep frying
- Water
- 1/2 tbsp Mirin
- 1/2 tbsp light Soy Sauce
- A pinch of sugar
How to make Prawn Tempura
- Combine the rice flour with enough water in a mixing bowl to make a smooth batter. The consistency should be thick enough to coat the prawns but not too thick.
- Heat oil in a deep frying pan or fryer.
- Pat the prawns dry with paper towels. Coat them lightly in dry flour.
- Dip the floured prawns into the rice flour batter, ensuring they are evenly coated.
- Carefully place the battered prawns into the hot oil. Fry them in batches to avoid overcrowding the pan.
- Fry the prawns until golden brown and crispy, about 3-4 minutes.
- Combine Mirin, light Soy Sauce, and a pinch of sugar in a separate small pan. Heat the mixture until the sugar dissolves and the sauce slightly thickens.
- Serve the crispy prawn tempura with the Mirin-Soy dipping sauce on the side.
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