Dried shrimp and basil in a delicate tempura batter.
Basil works remarkably well in tempura. Here, the herb is combined with a handful of dried shrimp which adds some weight as well as texture to the dish.
When you mix the basil, tempura powder and ice water, be careful not to mix them for too long. There should still be pockets of dry powder in the mixture. In order to prevent the leaves from separating in the oil, hold the ingredients with the chopsticks until the outside of the ingredients become solid for 10 seconds.
As soon as you find the tempura are crispy, take them out of the oil. Deep frying for too long will kill the aroma of the basil.
This dish pairs well with a dry white wine like chardonnay or a sake such as Tateyama Junmai Ginjo.
Ingredients (for 2 people)
- 25 g of fresh basil (leaves and buds)
- 2 – 3 tablespoons of sakuraebi (dried shrimp)
- 3 – 3.5 tablespoons of tempura powder
- 2 tablespoons of ice water
Wash the basil leaves, shake off any water and place them in a bowl. Add the dried shrimp.
Gently sprinkle the tempura powder over the ingredients and add ice water. Mix roughly so that the ingredients will hold together in the cooking oil.
Place a deep-frying dish containing 2 – 3 cm vegetable oil on a medium high gas and heat it to 170℃.
Next, separate the tempura ingredients into 5 – 6 portions. Deep-fry one side of each portion for about a minute. Once the ingredients become crispy, turn over and deep-fry for a further 30 seconds.
Remove the tempura from the oil and place on a paper towel so any oil drains away.
Sprinkle a pinch of salt and serve.