Japanese Shrimp Tempura
Crunchy on the outside and succulent on the inside, our Japanese Shrimp Tempura is always a crowd pleaser. Our recipe guarantees each shrimp is perfectly cooked and the light batter ensures it won’t be too heavy. Whether you enjoy it as an appetizer or main course, you won’t be disappointed.
**Ingredients:**
For the Tempura Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 egg
- 1 cup ice-cold water
- Ice cubes
For the Shrimp and Vegetables:
- 12 large shrimp, peeled and deveined with tails left on
- Assorted vegetables (e.g., sweet potato, zucchini, bell peppers), sliced into thin strips
For Dipping Sauce (Tentsuyu):
- 1/2 cup dashi stock (you can use instant dashi granules mixed with water)
- 3 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 teaspoon sugar
- Grated daikon radish and chopped green onions (optional, for garnish)
**Instructions:**
**Preparing the Tempura Batter:**
1. In a mixing bowl, combine the all-purpose flour and cornstarch.
2. In another bowl, lightly beat the egg, and then add ice-cold water. Add ice cubes to keep the mixture cold.
3. Pour the egg and water mixture into the dry ingredients and gently mix. It's okay if there are lumps; do not overmix. The batter should be thin and slightly lumpy.
**Making the Dipping Sauce (Tentsuyu):**
1. In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar.
2. Heat the sauce over low heat, stirring until the sugar is dissolved. Let it cool, then chill it in the refrigerator.
**Frying the Shrimp and Vegetables:**
1. Heat vegetable oil in a deep pot or deep fryer to 350-375°F (175-190°C).
2. Dip the shrimp and vegetable slices into the tempura batter, allowing any excess batter to drip off.
3. Carefully place the battered shrimp and vegetables into the hot oil. Work in batches to avoid overcrowding the pot.
4. Fry until they become golden brown and crispy, which should take about 2-4 minutes.
5. Use a slotted spoon to remove the tempura from the oil and drain on a wire rack or paper towels.
6. Serve the shrimp and vegetable tempura hot, garnished with grated daikon radish and chopped green onions if desired.
7. Serve with the chilled tentsuyu dipping sauce for a delightful flavor contrast.
Enjoy your homemade Japanese Shrimp Tempura, a light and crispy dish with a delicious dipping sauce!