Tempura Shrimps with Infused Edamame Dip

by Andre
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Edamame beans are still unripe green soybeans and are primarily served in Japan with salt and chili, for example in bars with beer. Meanwhile, the healthy bean has made its way into restaurants worldwide and can be found in many variations in all kinds of dishes.

We didn’t miss the chance to develop a spicy edamame dip with a little extra touch.

Infused Edamame Dip

  • 150g edamame beans
  • 100g yogurt
  • 15 drops THC hemp oil
  • 6ml hemp seed oil
  • 12g wasabi paste
  • 2 chili peppers without seeds
  • juice of ½ lemon
  • salt
  • brown raw cane sugar

The edamame beans are processed together with the other ingredients,- the chilies previously crushed, in a blender to a homogeneous mass and then seasoned with a little salt and a pinch of brown sugar.

Tempura shrimp

Tempura refers to a preparation variant of deep-fried food in Japanese cuisine. Various foods such as meat, fish or vegetables, mushrooms or sprouts are coated with a batter of flour, egg and ice water and fried in hot oil.

The shrimp are stripped of their shells before preparation, leaving the tip of the tail intact. With a slight cut along the middle of the back, the intestines are exposed and carefully pulled out with the tip of a knife.

To get the shrimp straight, 2-3 cross cuts are now made on the top and bottom so that it no longer curves.

Tempura batter

  • 240ml ice water (without ice)
  • 145g flour
  • 1 egg size L

For a good tempura batter, it is important to have ice cold water and the finest flour possible.

First, whisk together the ice water and egg and strain through a fine sieve. Now add all the flour at once and whisk with 4 chopsticks or a fork, being careful not to whisk too much and make the batter smooth – a good tempura batter is more characterized by a light lumpy texture.

Traditionally, tempura is fried in sesame oil or tea seed oil at 160°C to 180°C, but another fat can be used for frying without any problems.

The shrimp are now pulled through the freshly mixed tempura batter, completely coated and fried in the fat at about 180°c until crispy and the coating begins to develop a light golden brown color.

Briefly drain the shrimp of fat on a wire rack or some kitchen paper and serve hot with the edamame dip.

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