Tempura shrimp sushi

So you want to know how to make a shrimp tempura roll?

Good. Then you are in the right place.

Shrimp tempura roll is actually my all time favorite - but it's no wonder. In my opinion the shrimp is the tastiest creature on earth and I've been eating a lot of it over the years in and out of sushi bars..

Today we are going to make tempura shrimp sushi step by step with the help of some flash animation to give the 'feel' of making it, and before you notice you'll find yourself craving for sushi as if it's the only food on earth.

"Tail-chop"

Take five fresh, large shrimp, and with a sharp knife cut off the tails(don't cut too much though, no more than just the tail) on three of those shrimp. The remaining two are optional, I prefer to leave two with the tail on so that at the end the tails stick out of the roll. But if you don't find that thought too attractive - go ahead and cut all five tails.

 

        

 

"Skewering around"

One major problem when cooking shrimp is they tend to shrink fast, and they tend to curl. Since we would like to have them straight to fit our roll - we are going to have to fry them on a skewer, as presented below:

 

        

 

"Tempuring"

It's now time to make the tempura batter.
There are many ways to make tempura batter from scratch, but we are going to make it from pre made tempura powder (it's basically a mixture of different flours). Making tempura from a bag is pretty simple - pure about one glass of powder into a bowl. Add similar amount of cold water. Stir until you get a solid mixture - not too thick, but thick enough to hold on the shrimp. Add water/tempura to get your blend prefect thick.

 

        

 

"The big dip".

Get your "shrimp on a stick" covered with tempura any way you wish. You can pure it on, dip it, drown it - anyway you want as long is it perfectly covered with tempura at the end of the process.
    

 

"The deep fry".

Deep fry the shrimp on a stick (now covered with tempura) for 2-3min until it gets brownish.
  

 

"Sticking out"

This is very important! You must remember to take the skewer out after frying, you don't want to find out you didn't too late!

 

"Roll it up, N' cut it down"

The major part of this guide is gone through - the rest is to roll the tempura fried shrimp inside out or in any other way you prefer. This last stage is here to show you how to cut and present the roll if you did choose to leave the tails on those to shrimp from the beginning of this guide. In the movie the roll is cut into 4 pieces but normally we would cut it to 6-8.

Bon appetite!



Please, be social!


 

Comments   

 
0 # Jody 2013-04-11 16:30
For those having issues with the skewer. If you cut 3 small nicks on the underside of the shrimp it will uncurl it for you. Dip one shrimp at a time in the tempura batter, holding by the tail and immerse into hot oil. Should come out nice and straight. I find it easier to cut the tails off after it's been cooked, because I use the tails for something to hold onto as I'm dipping it in the batter and oil. Cheers! Great site! :)
Reply | Reply with quote | Quote
 
 
+1 # terry 2012-07-31 17:48
can you tell me if the shrimp teampura is also good to use the next day??? do anybody know how to keep them at sushi bar for later use??? thanx
Reply | Reply with quote | Quote
 
 
0 # MadSushiEater 2012-05-07 10:07
Quoting Lastito:
Um, excuse me, can I use any Shrimp for tempura?
or Is there any specific shrimp that I've to use?

thank you :D


no not really
Reply | Reply with quote | Quote
 
 
+1 # Lastito 2012-04-25 11:56
Um, excuse me, can I use any Shrimp for tempura?
or Is there any specific shrimp that I've to use?

thank you :D
Reply | Reply with quote | Quote
 
 
+1 # Robb 2011-10-12 23:52
Quoting lulú:
im having problems with the "stickin out", my poor shrimps get all messed up when i try to take out the skewer, it looks like the shrimps are getting stuck to the skwer, any sugestions?


Try to use a bit of oil rubbed onto the skewer, that might help keep the shrimp meat from sticking.
Reply | Reply with quote | Quote
 
 
0 # Marmotlord 2011-06-19 17:40
TIP: you should also de-vein the prawns before you skewer them but after you tail them. The vein is normally very easily visible and is on the underside of the prawn. The vein can go very tough when cooked and in some cases has a bitter taste.
Reply | Reply with quote | Quote
 
 
+2 # lulú 2010-08-10 01:17
im having problems with the "stickin out", my poor shrimps get all messed up when i try to take out the skewer, it looks like the shrimps are getting stuck to the skwer, any sugestions?
Reply | Reply with quote | Quote
 
 
+2 # Guest 2009-09-25 18:14
that looks good XD
Reply | Reply with quote | Quote
 
 
-1 # Guest 2009-09-17 09:05
ne, after the 'sticking out', do you need to roll the shimp inside the nori before the rice? or you don't need the nori at all?
Reply | Reply with quote | Quote
 
 
0 # Guest 2009-04-26 22:54

i so agree on the zucchini part!
Reply | Reply with quote | Quote
 
 
+1 # Guest 2009-03-08 14:55

oh my goodness what an adorable animation!!! >.<
Reply | Reply with quote | Quote
 
 
-1 # Guest 2009-03-02 00:40

Thank you for this cool site. I love tempura sushi!   yum yum yum
Didn't know there were bags of tempura powder. 
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-08-23 20:37
Demanding much...???
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-08-23 20:37
It's called Hoisin sauce.. (If we're thinking of the same sauce lol)

And sweet potato, zucchini and carrots are the best to partner tempura!!!
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-08-23 20:37
It's called Hoisin sauce.. (If we're thinking of the same sauce lol)

And sweet potato, zucchini and carrots are the best to parter tempura!!!
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-08-23 20:36
It's called Hoisin sauce.. (If we're thinking of the same sauce lol)
Reply | Reply with quote | Quote
 
 
+3 # Guest 2008-06-30 03:38
WOW, I made the tempura today... and on the roll i added crab, cucumbers, and avocado, upon request i added either the spicy sauce(siracha and mayo)or cream cheese.... The part I didnt read was, to take it off the skewer right after it was fried... therefore when i took out the skewer when every tempura i made was done, the tempura fell apart... oh well its still very yummy, just not as presentable :D
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-06-30 03:37
WOW, I made the tempura today... and on the roll i added crab, cucumbers, and avocado, upon request i added either the spicy sauce(siracha and mayo)... The part I didnt read was, to take it off the skewer right after it was fried... therefore when i took out the skewer when every tempura i made was done, the tempura fell apart... oh well its still very yummy, just not as presentable :D
Reply | Reply with quote | Quote
 
 
+1 # Guest 2008-06-03 05:03
this is a great page to show how to make sushi from beginers like me exelent page congrats
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-04-30 09:23
you mean sweet sour sauce? Or chilli one? usually tempura dipping sauce is a mixture of soy sauce, mirin, salt, sugar and water.. depends on taste.
best veggies i tried with tempura were apples,banana,p ineapple
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-04-02 17:24
Hi! I want to know what is the name of the sauce that usually goes with the shrimp tempura.The one that is sweet..and what vegetables goes better with it.
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-03-22 19:16
Thanks a lot, regards from Argentina
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-03-22 00:55
it very delicous yummy
Reply | Reply with quote | Quote
 
 
0 # Guest 2008-03-01 06:06
what did you use for the covering of the batered shrimp the white one?
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-12-19 06:03
I thought that this information was useful, and made it much more easier to follow, by waching the instructional (mini) videos that they offered as part as the instructions.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-11-30 02:44
umm looks easy on the comp but i dont think that i cud do it but suit urself if u want to eat that!
bye
btw nice page!
Reply | Reply with quote | Quote
 
 
-5 # Guest 2007-11-10 17:00
ok.. so u taught us how to do the shrimp, but what kind of rice do you use, where do you get the rice? How do you roll it? like what the hell? are we just supposed to know that?? fix it!
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-11-04 19:37
Wow, thats so easy
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-10-10 19:11
I like the last step! It makes it a cool trick that step. Catch you guys later and arigato! ENJOY COOKING!
Reply | Reply with quote | Quote
 
 
+3 # Guest 2007-10-08 10:48
First, a high-five for the great information on this site!

If you research traditional tempura, you'll find that cooking any tempura until it's "brown&quo t; is incorrect.

At the browning stage, steam has stopped emerging from the food (shrimp, veggies, whatever) and oil has entered the batter layer. This results in a. a greasy batter layer, b. overcooked food (shrimp in particular gets rubbery and chewy) and c. poor flavor overall. Think of it like this: Would you rather taste fluffy shrimp, or burnt batter?

Also, heed the instructions regarding -barely- mixing the batter. Batter should be full of unmixed clumps of flour (like pancake batter, only lumpier). Many traditional recipes instruct whisking with chopsticks for only a few (less than five) seconds. Batter should also be ice cold...this helps prevent overcooking the food inside. I keep my batter bowl nested in a bowl of ice water, and use ice chips for part of the water in the mix. Trust me on this.

Tempura should also always be served as hot as possible (unless you like cold grease). For this reason, I recommend hand-rolled tempura sushi, because it's quicker to make than mat-rolled.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-09-12 09:30
Have never tasted or tried sushi... But I am going to head straight to a sushi bar available in town.. Will try to make too... But first let me taste SUSHI...!!
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-08-15 19:38
Fantastic! I love Tempura Rolls.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-07-19 17:07
i love shrimp alot do you?
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-27 20:20
good recipes and steps this will helpme alot
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-21 03:22
i loved it



what a load of garbage
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-08 16:30
Only a few people know this;)
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-06 13:40
i'm glad you included the step of removing the skewer from the shrimp. many a tear has been shed over a forgotten skewer, you know.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-06 12:32
Nice graphics, thanks for sending me the link.

Interesting work you're doing here.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-06 11:37
I'll try it
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-06 08:42
A great recipe! Well-explained. ..
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-05 23:05
I love the animated "how to's". Great job. I must admit, I love tempura so much, I probably eat before I got to the roll step.

Thanks for sharing.
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-05 16:03
WOW, so simple...

Thank You!!
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-06-01 12:29
It helped me on my project for reading and language art on sushi
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-05-31 12:39
Thank you for your great information; it has helped me do well on a big project!
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-05-31 07:12
Simple and Interactive! Thanks! I am doing it tomorrow!
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-05-30 19:02
that is ausome
I love shrimp
Reply | Reply with quote | Quote
 
 
0 # Guest 2007-05-30 17:08
Yey! I'm first to post here!!

Nice page BTW!
Reply | Reply with quote | Quote
 

Add comment


Security code
Refresh

4.2/5, rated 14 times.