Shrimp Tempura

Name: Shrimp Tempura
Prep time: 00:15
Cook time: 00:15
Total time: 00:15
Yield: 2
Cuisine: Japanese
Ingredients: Tempura shrimps 6; Tempura flour for dusting 50 ml; Vegetable oil for deep frying 200 ml; For Tempura Batter NA; Egg 1; Ice water 200ml; Tempura flour 120g; For Tempura Sauce NA; Dashi stock 200ml; Soya sauce 3 tbsp; Mirin 2 tbsp; Granulated sugar 2 tsp; Daikon (2" = 5 cm) (grated and squeeze liquid out) 2 inch

Learn How To Make A Crunchy Shrimp Tempura With These Easy To Follow Steps.

15 Min Prep Time
15 Min Cooking time
2 Servings

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Ingredients

Tempura Shrimps • 6
Tempura Flour For Dusting • 50 ml
Vegetable Oil For Deep Frying • 200 ml
For Tempura Batter • NA
Egg • 1
Ice Water • 200ml
Tempura Flour • 120g
For Tempura Sauce • NA
Dashi Stock • 200ml
Soya Sauce • 3 tbsp
Mirin • 2 tbsp
Granulated Sugar • 2 tsp
Daikon (2" = 5 Cm) (grated And Squeeze Liquid Out) • 2 inch

Method

Step 1

Tempura Sauce: Combine Dashi, Soy Sauce, Mirin And Sugar In A Small Saucepan And Bring It To A Boil. Lower The Heat And Let It Simmer Until Sugar Is Completely Dissolved. Remove From Heat And Set Aside.
Step 2

In A Deep Fryer, Heat 3 To 4 Cm Of Oil To 170-180c. You Can Check The Temperature With Chopsticks Or With A Thermometer. When You See Small Bubbles Around Chopsticks, It Is Ready For Deep Frying.
Step 3

Tempura Batter: Sift The Flour Into A Large Bowl. Add The Egg Into Cold Water. Whisk The Egg Mixture Vigorously And Discard The Form On The Surface. Slowly Pour The Egg Mixture Into The Flour. Keep The Batter Cold All The Time.
Step 4

Dust Tempura Flour On Top Of Shrimps. Coat The Shrimps With Batter. Deep Fry Until Golden Brown, About 2 Minutes. Grate Daikon And Squeeze The Liquid Out. Serve Shrimp Tempura With Warm Tempura Sauce And Grated Daikon.