Tempura Shrimp Recipe
Tempura shrimp is attractive to both adults and kids. It looks difficult to make but not really. Check it out!
Print Recipe
Equipment
- Deep pan or Deep fryer
- Sieve
- Mixing bowl
- Knife
Ingredients
Basic
- 8 Tiger prawns
- 4 Okra (or any vegetables that you want)
- As required Salt
- As required White pepper powder
- Some Low-gluten flour
Tempura batter
- 80 g Low-gluten flour
- 150 ml Iced water
- 1 Egg yolk
Dipping Sauce
- 150 ml Water
- 3 tbsp Soy Sauce
- 2 tbsp Mirin
- ½ tbsp Dashi powder (or ¾ cup Dashi stock)
- 2 tsp Sugar
- 100 g Grated daikon radish
Step-by-step Guide
- Cut vegetables, pat dry with paper-towels. Keep aside.
- Pull off the head, peel and devein shrimps (keep the tail). To get straight tempura shrimp, slightly parallel cut on the abdomen segments. Turn them over and straighten it slightly. Sprinkle some salt and white pepper powder and pat dry.
- Beat the eggs, then mix with iced water. Sift the flour into the egg mixture and briefly combine them. Do not overmix.
- Fill a deep pan or deep-fryer with oil to 180℃ (356F).
- Dip the vegetables and shrimps in flour. Then fully coat with batter. Shake off the excess.
- Put them into the oil until golden brown.
- Transfer them to a plate and remove the excess oil with cooking paper or paper towels.
- Mix all the ingredients for dipping sauce. Enjoy!
Cooking Tips
- The oil should be more than 1/3 of the pot, too little oil will not work well.
- To test the temperature of oil, you could throw some flour into the oil. If large bubbles are formed and the flour floats immediately, it's ready.
- Do not overcrowd when frying.