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Michelin-Style Black Tiger Shrimp Tempura

Name: Michelin-Style Black Tiger Shrimp Tempura
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: black tiger prawn; sea urchin uni; shiso leaf; shiitake mushroom; enoki mushrooms; eggplant; Cake flour; cornstarch; Ice water; Crushed ice; Egg Yolk; sesame oil; dashi stock; dark soy sauce; mirin; sugar; daikon radish; ginger

groups2 servingsspeedHardcountertopsPrep: 20 minsskilletCook: 10 minsscheduleTotal: 30 minsoutdoor_grillDeep-fried

Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSesame

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:01:24

warningStay safe

Be careful when scoring the shrimp with a knife to avoid cutting fingers. Wash hands thoroughly after handling raw seafood.

Take 500g black tiger prawns, trim off the head spines. Peel the shells, leaving the tails intact. Remove the vein. Flip the prawn belly-side up, make 4-5 diagonal slits along the belly, and press firmly with fingers to snap the abdominal tendons so the prawn stays straight.

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Watch out

Be sure to snap the belly tendons completely, otherwise the shrimp will curl up when frying.

Ingredients:black tiger prawn (500 g)

Tools:kitchen scissorsparing knife

Preparation

00:02:07

Mix 170g cake flour and 20g cornstarch, then sift. In a bowl, whisk together 200g ice water, 120g crushed ice, and 1 egg yolk. Gradually add the flour mixture into the ice-egg mixture, mixing gently by hand. Leave slight unmixed dry specks.

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Watch out

Do not overmix the batter

overmixing develops gluten, making the coating thick and tough

Ingredients:Cake flour (170 g)cornstarch (20 g)Ice water (200 g)Crushed ice (120 g)Egg Yolk (1 piece)

Tools:mixing bowlSifter

Active Cooking

00:02:45

warningStay safe

Hot oil is extremely hazardous. Keep water away and do not touch the hot pan edges directly.

Pour 1500ml Taihaku sesame oil into the frying pot and heat on high. Stir the oil with a skimmer to distribute heat evenly until it reaches exactly 220°C.

local_fire_departmentHigh heat, heat to 220°C

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Watch out

Oil temperature must reach exactly 220°C. Stir frequently so bottom oil does not overheat while top oil remains cool.

Ingredients:sesame oil (1500 ml)

Tools:deep fry potinfrared thermometer gun

Active Cooking

00:02:51

warningStay safe

Fingers come close to hot oil when holding the tail. Keep your movement steady and avoid touching hot oil.

Dust the prepped shrimp with a thin layer of cake flour (30g), dip completely into the batter, hold the tail, lower into the 220°C oil, swish twice to set the coating, fry for exactly 23 seconds, then quickly scoop out onto paper towels to drain.

local_fire_departmentHigh heat deep fry, 220°C for 23 seconds

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Watch out

Must swish the shrimp in oil holding its tail to set coating evenly. Timing must be strictly 23 seconds.

Ingredients:black tiger prawnCake flour (30 g)sesame oil

Tools:cooling rackcooking chopsticks

Active Cooking

00:04:08

Dust 4 shiso leaves on both sides with flour, place 50g sea urchin inside, fold the leaf, coat with batter. Adjust oil temperature to 170°C, put into oil, flip once set, and fry for 90 seconds total before draining.

local_fire_departmentMedium heat deep fry, 170°C for 90 seconds

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Watch out

Do not exceed 170°C oil temp for shiso leaves, otherwise they will burn quickly and turn dark.

Ingredients:shiso leaf (4 sheet)sea urchin uni (50 g)sesame oil

Tools:cooking chopsticks

Active Cooking

00:04:12

Score 2 shiitake mushrooms, slice 1 eggplant into fan shapes, separate 50g enoki mushrooms. Wipe moisture off vegetables, light dust with flour, dip in batter, and fry at 170°C until golden and crispy.

local_fire_departmentMedium heat deep fry, 170°C until golden crispy

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Watch out

Ensure vegetables are wiped completely dry before frying, otherwise water droplets will splatter hot oil.

Ingredients:shiitake mushroom (2 piece)eggplant (1 piece)enoki mushrooms (50 g)sesame oil

Tools:cooking chopsticks

Active Cooking

00:05:40

In a small saucepan, combine 120g dashi stock, 25ml soy sauce, 4g mirin, and 5g sugar. Heat over low until sugar dissolves to make dipping sauce. Grate 100g daikon radish and 10g ginger, mix, squeeze out excess liquid, and form into a mound. Serve tempura with sauce and grated radish.

local_fire_departmentLow heat until sugar dissolves

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Watch out

Squeeze excess liquid from grated radish, otherwise it will dilute the dipping sauce flavour.

Ingredients:dashi stock (120 g)dark soy sauce (25 ml)mirin (4 g)sugar (5 g)daikon radish (100 g)ginger (10 g)

Tools:gratersaucepan