Shrimp Tempura
Does your shrimp curl up almost immediately after hitting the hot oil? How do restaurants manage to keep the shrimp so straight? Here’s a step-by-step guide on How to Make Shrimp Tempura.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup water
- 1/2 tbsp dashi stock granules
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1/2 tsp sugar
- 1/2 tbsp grated daikon radish
- 1 tbsp chopped scallions
- 10 shrimp (extra large or jumbo, peeled and deveined, tail on)
- 1 cup all purpose flour
- 1+1/2 cup Panko breadcrumbs
- 2 eggs (lightly beaten)
- cooking oil for deep-frying
Instructions
- 1
Tempura Sauce: combine water, dashi stock granules, soy sauce, mirin and sugar in a small saucepan.
- 2
Bring to a boil, then allow the sauce to simmer for 2 minutes. Allow to cool.
- 3
Prepare the shrimp: Make 4 - 5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat the shrimp dry with a paper towel.
- 4
Heat up cooking oil in a wok or pan over medium-high heat.
- 5
Dredge the shrimp in flour, dip in egg, then coat in Panko breadcrumbs.
- 6
Deep-fry until golden brown (this should only take a minute...keep a close eye on them!)
- 7
Serve Shrimp Tempura with dipping sauce, chopped scallions and grated daikon radish on the side.