Tempura Day 2025 is on Tuesday, January 7, 2025: Does anyone know how to make a shrimp tempura roll?

Tuesday, January 7, 2025 is Tempura Day 2025. National Tempura Day - the year of LIVING UNOFFICIALLY Today is National Tempura Day!

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Everything tastes far better when it's dipped in lighting, Japanese-style battery and fried, right? Tempura Day is all about making light, crunchy battery for your fish and shellfish, vegetables and preferred snacks!

MY FAV RECIPE!!!

TEMPURA SHRIMP NORI ROLLS

serving size

Serves about 32 hors d'oeuvre.

ingredients

For dipping sauce

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons fresh lime juice

1 teaspoon grated peeled fresh gingerroot

2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)

For shrimp paste

3/4 pound shrimp (about 30 medium), shelled and deveined

2 tablespoons egg whites (from about 1 large egg)

2 tablespoons heavy cream

1 tablespoon fresh lime juice

1/2 teaspoon grated and peeled fresh gingerroot

2 teaspoons cornstarch

For tempura batter

1 large egg yolk

1 cup all-purpose flour

1 cup ice water

1/4 cup cornstarch

1 teaspoon salt

freshly ground black pepper to taste

four 8- by 7 1/2-inch sheets toasted nori (dried laver)

1 scallion, quartered lengthwise

1/2 red bell pepper, cut into thin strips

1/2 large carrot, cut lengthwise into thin strips

1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)

vegetable oil for deep-frying

preparation

Make sauce:

In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well. Sauce may be made 3 days ahead and chilled, covered. Bring sauce to room temperature before serving. Stir in coriander.

Make shrimp paste:

In a food processor pulse shrimp paste ingredients together until they just form a smooth paste. Shrimp paste may be made 1 day ahead and chilled, covered.

Make batter:

In a blender blend batter ingredients until smooth. Transfer to s shallow bowl.

Assemble nori rolls:

On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips.

Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner. Rolls may be assembled 1 day ahead and chilled, covered. Bring rolls to room temperature before preceeding.

In a deep heavy skillet heat 3 inches oil to 375°F. on a deep-fat thermometer. Dip 1 roll in batter to coat completely. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F. before adding next roll.

Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce.

How to make Ebi tempura and the sauce in Japanese restaurants?

The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried.

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For dipping sauce

1/4 cup dashi

1/2 cup light soy sauce

2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)

1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)

1/4 cup mirin (Japanese sweet rice wine)

For tempura

10 green beans, trimmed

12 large shrimp, peeled, deveined, tail shells left intact

Salt and pepper

About 6 cups vegetable or peanut oil for frying

2 cups all-purpose flour

1 1/2 tablespoons baking powder

2 tablespoons Asian sesame oil

10 fresh shiitake mushrooms (about 3/4 pound), stemmed

1 large white onion, peeled and cut into 1/2-inch thick rings

2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices

10 fresh shiso leaves

print a shopping list for this recipe

PreparationMake dipping sauce

In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)

Make tempura

Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.

Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.

In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.

In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)

Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.

To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.

Serve tempura immediately with dipping sauce.

Read More

is tempura safe to eat during 1st trimester and all through ?

No shell fish can cause birth defect and only eat low mercury fish here's a list of what's safe.

Highest Mercury

AVOID Eating

Grouper

Marlin

Orange roughy

Tilefish

Swordfish

Shark

Mackerel (king)

High Mercury

Eat no more than three 6-oz servings per month

Bass saltwater

Croaker

Halibut

Tuna (canned, white albacore) See tuna chart below

Tuna (fresh bluefin, ahi)

Sea trout

Bluefish

Lobster (American/Maine)

LOWER MERCURY

Eat no more than six 6-oz servings per month

Carp

Mahi Mahi

Crab (dungeness)

Snapper

Crab (blue)

Herring

Crab (snow)

Monkfish

Perch (freshwater)

Skate

Cod

Tuna (canned, chunk light)

Tuna (fresh Pacific albacore)

LOWEST MERCURY

Enjoy two 6-oz servings per week

Anchovies

Butterfish

Calamari (squid)

Caviar (farmed)

Crab (king)

Pollock

Catfish

Whitefish

Perch (ocean)

Scallops

Flounder

Haddock

Hake

Herring

Lobster (spiny/rock)

Shad

Sole

Crawfish/crayfish

Salmon

Shrimp

Clams

Tilapia

Oysters

Sardines

Sturgeon (farmed)

Trout (freshwater)

Chart obtained from the Natural Resource Defense Council (NRDC); data obtained by the FDA and the EPA.

Tuna mercury levels can be different based on the type of tuna and where it was caught. The NRDC created the chart below as a guideline to how much tuna can be eaten by children, pregnant women or women wanting to conceive, based on their weight.