The Best Shrimp Tempura Recipe by Nakano
It is a typical dish of the Japanese tradition but soon became appreciated all over the world, so much so that it also became part of our cuisine as well.
Ingredients
- 4 to 5 Tiger Prawns with tail
- 1 Egg Yolk large
- 1 cup All-Purpose Flour
- ½ cup Cold Water
- 1 tbsp. Japanese Mayonnaise
- Canola Oil as needed
For the sauce
- 3/4 cup Dashi Stock
- 2 tsp Sugar
- 3 tbsp Soy Souce
- 2 tbsp Mirin
- 2- inch Daikon Radish grated
Instructions
- For getting straight fried shrimp tempura rather than curved ones, make slits on the underside of the shrimp’s half-way through.
- Flip and make tiny cuts on the front belly also.
- Pat it dry with paper towels. Keep aside.
- Start by placing all the ingredients needed to make the sauce in a medium-sized saucepan.
- Heat it over medium heat and bring the sauce to a boil.
- Once it starts boiling, reduces the heat to low and allow it to simmer.
- Continue simmering until the sugar is completely dissolved.
- Off the heat and set it aside to cool.
- Now, heat oil in a wok over medium heat and allow it to heat. Tip: Make sure to maintain the same temperature and heat at all times.
- In the meantime, sift the flour. Mix the cold water and egg in a medium-sized bowl until whisked well. Remove the foam that appears at the top.
- Next, gradually stir in the flour to the egg mixture. Do not over mix and keep the batter cold at all times. It is ok to have few lumps since over mixing can cause problems.
- Furthermore, make the batter just before frying as the cold batter allows it to have a light texture when fried.
- Sprinkle potato starch over the shrimp.
- Now, dip the shrimp in the batter until coated well and shake off the excess.
- Finally, place them in the frying pan and cook them for 2 to 3 minutes or until they are golden brown. Make sure to not over-crowd while frying as it can make it soggy.
- Transfer them to a paper towel-lined plate and remove the excess oil.
- Serve it hot with the dipping sauce.
Notes
Tip: If you prefer, you can even add 2 to 3 ice cubes to the batter to keep it cold. Toppings: Top it with togarashi or seven chili spice to jerk it up. Serve with: You can serve it with a dipping sauce called Tentsuyu or with matcha and yuzu salt. Substitutions: Along with shrimp, you can also use fry vegetables like purple sweet potato, shiitake mushrooms, etc. ENJOY!
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