Name: Shrimp Tempura
Prep time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Japanese Cuisine
Ingredients: 10 qty prawn (Typically, Black Tiger Prawn is used for shrimp tempura at home); 1 qty potato starch/cornstarch (for dusting); 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying); 1 qty large egg; 0.75 cup iced water; 1 cup all-purpose flour; 0.75 cup dashi (Japanese soup stock, for sauce); 3 tbsp soy sauce; 2 tbsp mirin; 2 tsp sugar; 2 qty pinch of daikon radish (grated and lightly squeeze to drain)

Tempura is a famous and well-known Japanese dish loved all over the globe. The Japanese prepare tempura using a variety of fresh ingredients, not only shrimp and vegetables. Shrimp Tempura is sometimes eaten over rice or noodle soup. Shrimp Tempura prepared from scratch! The batter and deep-frying method are key to a light, crisp coating that doesn't absorb oil.

Shrimp Tempura

To make sauce, gather tempura sauce ingredients. Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.

To make shrimp tempura, In a wok or a medium-size pot, heat 1 ½" (3 cm) of the oil to 340-350ºF (170-180ºC) and maintain the oil temperature at all times. You can check the temperature with chopsticks or with a thermometer.

Gather tempura batter ingredients. Sift the flour into a large bowl. Add the egg into very cold water in the measuring cup.

Whisk the egg mixture vigorously and discard the foam on the surface.

Slowly pour the egg mixture into the flour. Mix the batter but do not over mix; it's okay to leave some lumps in the batter. Keep the batter cold all the time. Make batter right before deep frying to avoid activation of wheat gluten.

Dust potato starch (or cornstarch) over the shrimp. This will help the shrimp adhere to the tempura batter.

Deep fry the shrimp until golden brown, about 2 minutes. Do not crowd the wok (pot) because the oil temperature will drop quickly. Don't overcook the shrimp; otherwise, the texture will be tough and dry. Transfer the Shrimp Tempura to a wire rack or a plate lined with a paper towel to drain excess oil. Between batches, skim the crumbs in the oil, which will burn and turn the oil darker if left in the wok (pot). Shrimp Tempura 8

To serve, grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura dipping sauce and grated daikon on the side. Put some grated daikon in the dipping sauce and dip the tempura in the sauce to enjoy.

Shrimp Tempura

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