How To Make Shrimp Tempura

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Crispy Tempura Battered Shrimp












Crispy Tempura Battered Shrimp
A great shrimp tempura recipe to try !

Shrimp Tempura Recipe Ingredients

* Vegetable oil, for frying
* 2 pounds large shrimp, peeled with tails on
* 3 cups all-purpose flour, sifted and divided
* 2 cups water
* 1 egg
* Tempura Sauce, for dipping, recipe follows

Shrimp Tempura Recipe Instructions :

In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry. Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:

* 2 cups water
* 1/2 cup soy sauce
* 1/2 cup sweet rice wine
* 1 tablespoon seafood stock

In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Shrimp Tempura with Soy Sake Dipping Sauce








Shrimp Tempura with Soy Sake Dipping Sauce

A great shrimp tempura recipe to try !
Shrimp Tempura Recipe Ingredients
Dipping sauce:

* 1 cup soy sauce
* 1/4 cup sake
* 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
* 1 tablespoon chopped fresh ginger
* 2 tablespoons chopped fresh cilantro leaves

Shrimp Tempura:

* 1 pound large shrimp, peeled and deveined
* 1 cup rice flour, plus 1 cup for dusting
* 1 cup cold seltzer water
* 1 egg yolk
* 1 tablespoon sesame oil, optional
* Vegetable oil, for frying
* Kosher salt

Shrimp Tempura Recipe INSTRUCTIONS

Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.

Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.

Make the Shrimp Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The Shrimp tempura batter should be the consistency of heavy cream. Flavor with sesame oil, if using.

Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry the shrimp until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. The shrimp tempura recipe is ready to serve with the dipping sauce...enjoy it !
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