Get ready to transform your kitchen into a gourmet Japanese restaurant with this mind-blowing Tomato Basil Tempura Shrimp recipe that will make your taste buds dance! Imagine biting into perfectly crispy, golden-brown shrimp with a delicate tempura coating, complemented by burst-in-your-mouth fried tomatoes and aromatic fresh basil. This isn't just a recipe; it's a culinary adventure that brings restaurant-quality cuisine right to your dining table in just 30 minutes!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- Shrimp, peeled and deveined
- Tomatoes, diced
- Fresh basil leaves
- Tempura batter mix
- Vegetable oil for frying
- Salt
Instructions
- Begin by gathering all your ingredients: peeled and deveined shrimp, diced tomatoes, fresh basil leaves, tempura batter mix, vegetable oil for frying, and salt.
- In a mixing bowl, prepare the tempura batter according to the package instructions. Typically, you will combine the tempura batter mix with cold water until you achieve a smooth, slightly thick consistency. Do not overmix; a few lumps are okay.
- Once the batter is ready, set it aside for a few minutes. This resting period will help create a lighter texture when frying.
- While the batter rests, heat the vegetable oil in a deep frying pan or pot over medium-high heat. You want enough oil to submerge the shrimp and tomatoes, usually about 2-3 inches deep. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- While the oil is heating, prepare your shrimp and tomatoes. Pat the shrimp dry with paper towels to remove excess moisture, which will help the batter adhere better. Season the shrimp lightly with salt.
- Once the oil is hot, take a piece of shrimp and dip it into the tempura batter, allowing any excess to drip off. Carefully place the battered shrimp into the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry the shrimp for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
- Repeat the frying process with the remaining shrimp. After frying the shrimp, it’s time to fry the diced tomatoes. Dip the diced tomatoes into the tempura batter and carefully place them in the hot oil.
- Fry the tomatoes for about 1-2 minutes, or until they are golden and crispy. Remove them from the oil and place them on paper towels to drain.
- To serve, arrange the tempura shrimp and fried tomatoes on a platter. Garnish with fresh basil leaves for a burst of flavor and color. You can also serve with a dipping sauce of your choice, such as soy sauce or a ponzu sauce.
- Enjoy your delicious Tomato Basil Tempura Shrimp while they are hot and crispy!
Tips
- Keep your tempura batter cold: Use ice water when mixing to ensure a lighter, crispier texture.
- Don't overmix the batter - some lumps are good for that signature crispy coating.
- Maintain oil temperature around 350-375°F for optimal frying.
- Pat shrimp completely dry before battering to prevent oil splattering.
- Fry in small batches to maintain oil temperature and prevent overcrowding.
- Use a thermometer to monitor oil temperature for consistent results.
- Serve immediately for maximum crispiness and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 18g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 160mg
