Tempura is a Japanese term for food that is coated with batter and deep fried. Shrimp, squid, and vegetables are popular ingredients made with this batter. This dish is very popular all over Asia and makes a great snack or main dish. The important things to remember when making the tempura batter is to use ice water, do not over mix the batter, and use hot vegetable oil. This helps the shrimp to be a little bit crispy and not to become soggy when serving them.
The sauce is optional. This sauce is my personal recipe. I use this when I’m making tempura in my house for family or guests. The aroma of sesame oil and soy sauce combined with the tempura is awesome. However, you can use your preferred sauce or any sauce will do for that matter. Shrimp tempura is fun, quick, and easy to make. So, make tempura today and enjoy it with your family and friends.
- 13 – 15 pcs. fresh large shrimp
- 1 cup all purpose flour for batter
- 1/4 cup flour for dredging
- 1/4 tsp. baking soda
- 1 egg
- 1 cup ice water
- cooking oil
- 1/4 cup soy sauce
- 2 tbsp. lemon juice
- 1 drop sesame oil
- Servings: 3
- Time: 30 minutes
- Level: Moderate
- Cuisine: Japanese
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- Peel shrimp, leave the tail on, and devein them. Make criss cross slits on the bottom of the shrimp. Set aside.
- In a mixing bowl, combine all purpose flour and baking soda.
- In a separate bowl, whisk egg. Pour in cold water and whisk until combined.
- Put flour mixture into the bowl of egg a little at a time and whisk until combined. Do not over mix the batter.
- Dredge the shrimp into a separate bowl of flour and then dip them into the batter mixture.
- Deep fry the coated shrimp in a hot cooking oil until shrimp is cooked or golden brown. Keep putting the batter over the shrimp while frying them. Drain excess oil.
- Serve with sauce by combining soy sauce, lemon juice, and sesame oil. Enjoy!
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