Classic Shrimp Tempura with Homemade Dipping Sauce
#tempura#shrimp#frying#Joshua Weissman#sauce
Learn how to make crisp and light shrimp tempura at home, featuring a delicate batter and a flavorful kombu-bonito dipping sauce. Perfectly fried shrimp with a satisfying crunch and a savory sauce to complement every bite.
Ingredients extracted via AI
1 ks egg236 ml sparkling water3 ks ice cubes0.25 ČL baking soda150 g all-purpose flourshrimpfrying oil236 ml water5 g kombu5 g bonito flakes60 ml soy sauce60 ml mirin
Procedure generated via AI
Crack one whole egg into a medium bowl and whisk until smooth.
While whisking, slowly add 1 cup (236 ml) of cold sparkling water and 3 to 4 ice cubes to keep the batter very cold.
Add 1/4 teaspoon (1 g) of baking soda and 1 cup (150 g) of all-purpose flour, then mix gently.
Sift the flour mixture directly over the egg mixture and stir lightly with chopsticks just until combined. Leave some lumps; don’t overmix to avoid activating the gluten.
If the batter feels too thick, add an additional 1/4 cup (60 ml) of cold sparkling water to loosen it.
Clean the shrimp by removing shells and veins. Tiger shrimp work well due to their similar flavor.
Make a shallow cut along the underside of each shrimp to help them straighten, then gently press them flat.
Pour frying oil about 3 inches (7.5 cm) deep into a medium pot and heat it to 175 °C (350 °F).
Lightly coat the shrimp in all-purpose flour, then fully dip them into the tempura batter.
Carefully and slowly lower the shrimp into the hot oil with a gentle swirling motion to keep them straight.