Martin Lippo
Chef specialising in culinary innovation, recognised for his work on new techniques and technologies applied to gastronomy, as well as for his work as an international consultant for companies in the sector and his creative approach to developing professional recipes.
Tempura is one of those techniques that seem simple but contain an extraordinary technical complexity. The objective is clear: to achieve an ultra-light, crispy and translucent batter that envelops the ingredient without overpowering it. However, achieving that airy texture and airy texture and that lingering crispiness requires technical requires technical understanding and, in many cases, functional ingredients that transform conventional batter into something exceptional.
This matcha tempura recipe, created by Martin Lippo, takes the technique one step further: he introduces matcha directly into the batter, generating a unique flavor contrast when applied to fresh shrimp. It’s not just a matter of green color; it’s an aromatic decision that fuses the vegetal and umami profile of matcha tea with the marine sweetness of shrimp. Japan meets Japan in every bite.
The technical secret of this tempura lies in Procrunx, our functional wheat fiber specifically designed to provide crispy texture in batter and fried foods. Unlike traditional flours, which can generate heavy batter or crusts that quickly lose crispness, Procrunx acts as a structural agent that maintains the aeration of the batter and prolongs the crispiness even after the frying has rested for a few minutes.
Martin Lippo uses a foam siphon to prepare this tempura batter, and the reason is purely technical. By loading the mixture into the siphon with gas charges and stirring it, we are incorporating air micro-bubbles in a homogeneous and controlled manner. The result is an ultra-light, almost foamy batter that expands when it comes into contact with the hot oil and generates the characteristic translucent and airy batter of traditional tempura.
The two-hour rest in the refrigerator is not optional: it allows the flour to fully hydrate, the fresh yeast to develop its activity in a controlled manner and the air bubbles to stabilize within the dough structure. Skipping this step compromises the final texture.
Preparation is straightforward but requires precision: mix flour, PROCRUNX, matcha tea, cold mineral water, fresh yeast, salt and sugar in an American glass. Whisk at full power until a homogeneous mixture is obtained. Strain to remove any lumps. Fill into a 1 liter siphon, add three charges of gas, shake vigorously and refrigerate for two hours.
When frying, the shrimp are immersed directly in the batter that comes out of the siphon – foamy, light, almost ethereal – and are placed in hot oil at 180°C. The thermal contrast generates an immediate expansion of the air bubbles, creating that characteristic crispy and translucent texture.
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