Shrimp Tempura With Soy Sake Dipping Sauce
Serves: 6
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Soy Sauce1 cup
Sake1 tbsp
Ginger (chopped fresh)2 tbsps
Cilantro Leaves (chopped fresh)1 cup
Rice Flour1 cup
Seltzer Water (cold)1
Egg Yolk1 tbsp
Sesame Oil (optional)Directions:
1
Watch how to make this recipe
2
Make the dipping sauce: Combine all ingredients in a bowl
3
Set aside to allow the flavors to develop
4
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through
5
Open the shrimp like a book and rinse well with cold water
6
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer
7
Stir with a whisk to get out all the lumps
8
Add the egg yolk and blend it in well
9
The batter should be the consistency of heavy cream
10
Flavor with sesame oil, if using
11
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer
12
Dry the shrimp well
13
Dust the shrimp in flour to soak up any remaining moisture, shake off excess
14
Dip the shrimp into the batter one by one
15
Drop 4 or 5 pieces at a time in the hot oil
16
Do not overcrowd the pan
17
Fry until golden brown, turning once, about 3 minutes
18
To keep the oil clean between batches, skim off the small bits of batter that float in the oil
19
Remove the fried shrimp from the oil and drain on paper towels; season them with salt
20
Serve with the dipping sauce