{"id":22214,"date":"2019-11-27T06:00:50","date_gmt":"2019-11-27T05:00:50","guid":{"rendered":"https:\/\/magazine.palazzetti.it\/gamberi-in-tempura-alla-paprika-con-chutney-di-mango\/"},"modified":"2024-05-07T12:26:45","modified_gmt":"2024-05-07T10:26:45","slug":"shrimp-in-paprika-tempura-with-mango-chutney","status":"publish","type":"post","link":"https:\/\/magazine.palazzetti.it\/en\/kitchen\/shrimp-in-paprika-tempura-with-mango-chutney\/","title":{"rendered":"Shrimp in paprika tempura with mango chutney"},"content":{"rendered":"\n

Today we\u2019re going to tell you about a recipe in which shrimp tempura<\/strong> meet mango, marry paprika and gift a wonderful explosion of flavours to your palate! A dish that becomes finger food, aperitif or starter depending on what you want to offer your guests. So why not try putting together this very original paprika shrimp tempura with mango chutney<\/strong>, you won’t regret it! But first, we’ll give you a couple of pointers to make it a complete success.<\/p>\n\n\n\n

Shrimp Tempura: All the secrets for a perfect rendition<\/h2>\n\n\n\n

Tempura is one of the most famous and renowned dishes to emanate from the cuisine of the Rising Sun and is also one of my preferred ways to cook shrimp and vegetables (second only to grilling).
I’ll tell you an open secret: this particular way of frying actually has entirely European roots<\/strong>, Portuguese to be precise. The technical mastery that distinguishes this preparation however, is unquestionably Japanese.
Here are the details not to be overlooked to achieve the perfect tempura<\/strong> in your own kitchen:<\/p>\n\n\n\n