Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Shrimp Tempura Recipe
- 1 egg yolk
- 1 cup ice water
- 1 cup rice flour
Tempura Dipping sauce:
- 1/2 cup mirin or sake
- 1/2 cup Tamari soy sauce
- 1 teaspoon sugar
- 1/4 cup grated daikon radish
- 1 teaspoon ginger, grated
- Vegetable oil, for frying
- 1 tablespoons sesame oil, for flavoring frying oil
- 1 cup flour, for dusting
Traditional Tempura Ingredients:
- 1/2 pound large shrimp, cleaned, tails on
- 1/2 pound scallops
- 1 cup broccoli florets
- 1 sweet potato, peeled and sliced 1/4-inch thick
- 2 carrots, peeled and sliced diagonally in strips
- 4 ounces Chinese green beans, ends trimmed
- 4 ounces mushrooms
- 5 stalks asparagus, ends trimmed
- 1 red bell pepper, cut in strips
- 2 Japanese eggplants, halved and cut into 1/4-inch slices
Making a Batter:
- In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
Making a Sauce:
- In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
Tempura Traditional Cooking:
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil.
- Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess.
- Dip the shrimp and vegetables into the batter one by one.
- Drop 6 pieces at a time in hot oil. Do not overcrowd the pan.
- Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches.
- Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.
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