Tempura shrimp with pineapple sauce
4 servings
20 minutes
Tempura shrimp with pineapple sauce is a culinary masterpiece that combines the harmony of Japanese cuisine with exotic tropical notes. The crispy tempura, made from a light batter with white wine, transforms delicate royal shrimp into a gourmet treat. The pineapple sauce, with spicy hints of chili and shallots, gives the dish a balance between sweetness and mild heat. Tempura is believed to have arrived in Japan in the 16th century when Portuguese missionaries introduced locals to the breading technique. Today, this dish adorns tables not only in Japan but around the world. It is recommended to serve the shrimp hot, with a glass of dry white wine to highlight the layered flavors.
1
Finely chop the pineapple, shallot, and chili pepper, add sugar, vinegar, and salt. Place in a pot and pour in 200 ml of water. Cook everything on low heat for 25-30 minutes. Then blend to a puree consistency.
- Pineapple: 150 g
- Shallots: 1 piece
- Red chili pepper: 0.5 piece
- Sugar: 40 g
- Wine vinegar: 50 ml
- Salt: to taste
2
Separate the yolk from the egg white. In a bowl, mix flour with the yolk, add wine and 50 ml of cold water, and season with salt and pepper. Whip the egg white separately until stiff peaks form and gently fold it into the yolk mixture.
- Wheat flour: 60 g
- Chicken egg: 1 piece
- Dry white wine: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Take the shrimp one by one by the tail, dip in batter, and fry in hot oil for 1-2 minutes.
- Peeled king prawns: 16 pieces
4
Place the fried shrimp on a paper towel to remove excess fat.
5
Serve shrimp with spicy sauce.