Shrimp Tempura

The recipe Shrimp Tempuran is ready in roughly 45 minutes and is definitely an outstanding dairy free and pescatarian option for lovers of Japanese food. One portion of this dish contains approximately 9g of protein, 3g of fat, and a total of 173 calories. This recipe serves 10 and costs $1.78 per serving. Head to the store and pick up all purpose flour, sugar, dashi, and a few other things to make it today. 193 people found this recipe to be delicious and satisfying. Plenty of people really liked this hor d'oeuvre. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Tempura Shrimp & Vegetables, Spicy Shrimp Tempura, and Shrimp Tempura Bento are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make tempura sauce, 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 prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.To make tempura batter, sift the flour into a large bowl.Add the egg into very cold water.Whisk the egg mixture vigorously and discard the form on the surface.As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.Dust corn starch on top of shrimps.Coat the shrimp in batter.Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.

 

Step by step:

1. To make tempura sauce, 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.

2. Remove from heat and set aside.To prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.To make tempura batter, sift the flour into a large bowl.

3. Add the egg into very cold water.

4. Whisk the egg mixture vigorously and discard the form on the surface.As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.Dust corn starch on top of shrimps.Coat the shrimp in batter.Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty.

5. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.Grate the daikon and squeeze the liquid out.

6. Serve shrimp tempura with warm tempura sauce and grated daikon.

Nutrition Information:

covered percent of daily need

 

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