Learn The Secret To Making Perfect Tempura Shrimp – Panlasang Pinoy Recipe

Tempura shrimp is a beloved Filipino dish that combines the delicate flavors of seafood with the crispy texture of tempura batter. This mouthwatering dish is a staple in many Filipino gatherings and is sure to impress your family and friends. If you’re eager to learn how to cook tempura shrimp panlasang pinoy, you’ve come to the right place. This comprehensive guide will walk you through each step of the process, ensuring you create a culinary masterpiece that will tantalize your taste buds.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold water
• Vegetable oil for frying
• Lemon wedges for garnish

Batter Preparation:

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Gradually add the cold water while whisking until a smooth batter forms. The batter should be slightly thick and pourable.

Shrimp Preparation:

1. Pat the shrimp dry with paper towels to remove excess moisture.
2. Dip the shrimp into the batter, coating them evenly.

Frying:

1. Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
2. Carefully drop the battered shrimp into the hot oil.
3. Fry for 2-3 minutes per side or until golden brown and crispy.
4. Remove the shrimp from the oil and drain on paper towels.

Seasoning:

1. In a small bowl, combine salt and pepper to taste.
2. Sprinkle the seasoning mixture over the fried shrimp.

Serving:

1. Arrange the tempura shrimp on a serving platter.
2. Garnish with lemon wedges for a refreshing touch.
3. Serve immediately with your favorite dipping sauce.

Variations:

• Vegetable Tempura: Add sliced vegetables such as carrots, zucchini, or bell peppers to the batter for a colorful and healthy twist.
• Spicy Tempura: Add a pinch of chili powder or cayenne pepper to the batter for a spicy kick.
• Panko Tempura: Replace the all-purpose flour with panko breadcrumbs for a crunchy and flavorful coating.

Tips:

• Use cold water for the batter to create a crispier texture.
• Don’t overcrowd the skillet when frying the shrimp.
• Fry the shrimp in small batches to maintain the oil temperature.
• If the batter becomes too thick, add a little more cold water.
• Serve the tempura shrimp hot for the best experience.

Summary: A Taste of the Philippines

Cooking tempura shrimp panlasang pinoy is a delightful culinary adventure that will leave you with a dish that is both delicious and visually appealing. Whether you’re a seasoned cook or a novice in the kitchen, this guide will empower you to create this Filipino classic with ease. So, gather your ingredients, follow the steps, and prepare to savor the crispy, flavorful goodness of tempura shrimp panlasang pinoy.

Common Questions and Answers

Q: What is the secret to getting a crispy tempura batter?
A: Cold water and not overcrowding the skillet are key to a crispy batter.

Q: Can I use different types of seafood for this recipe?
A: Yes, you can substitute shrimp with other seafood such as fish or squid.

Q: What dipping sauce goes well with tempura shrimp?
A: Soy sauce, sweet chili sauce, or aioli are all popular dipping sauces for tempura shrimp.

Q: How do I store leftover tempura shrimp?
A: Store leftover tempura shrimp in an airtight container in the refrigerator for up to 2 days.

Q: Can I freeze tempura shrimp?
A: Yes, you can freeze tempura shrimp. Spread them on a baking sheet and freeze for up to 2 months. When ready to serve, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.