Shrimp Tempura

Shrimp Tempura
Yield
20shrimp
Yield
20shrimp
Shrimp Tempura
Yield
20shrimp
Yield
20shrimp
Ingredients
  • Ingredients
  • 20each 16-20 shrimp
  • potato/corn starchfor dusting
  • Tempura Batter:
  • 2each large egg
  • 13 1/2fluid ounces ice water
  • 2cups all-purpose flour
  • Tempura Sauce:
  • 3/4cup dashi
  • 5tablespoons soy sauce
  • 4tablespoons mirin
  • 4tablespoons sugar
  • 4inch daikon radish2" = 5 cm, grated and squeeze liquid out
Yield:
Instructions
  1. Instructions
  2. Heat fryer to 350 degrees. Gather Tempura sauce ingredients. 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.
  3. Gather Tempura batter ingredients. To make tempura batter, sift the flour into a large bowl. Add the eggs into very cold water. Whisk the egg mixture vigorously and discard the foam 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.
  4. Dip shrimp into batter and fry at 350 until done.
  5. Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.
  6. Recipe Notes: Make batter right before deep frying to avoid activation of wheat gluten. When you put too many shrimps, the oil temperature will drop quickly. Make sure to keep the right temperature for frying at all times.