Tempura Shrimp by Chef John
Learn from the expert, Chef John's technique for creating delicate and crispy shrimp tempura. This recipe yields a light, crispy coating which can be adapted for various meats and vegetables, making it an ideal appetizer for any occasion.
Ingredients
| 12 | peeled and deveined |
|---|---|
| for frying | |
| 1⁄4 | cup |
| 1⁄4 | cup |
| 1⁄2 | teaspoon |
| 1 | pinch |
| 1⁄2 | cup |
| 1⁄2 | cup |
| 1⁄4 | cup |
| 1⁄4 | cup |
| 1 | pinch or to taste (Optional) |
| (Optional) |
Instructions
| 1. | Begin by gathering all the necessary ingredients. |
|---|---|
| 2. | Pat dry the large shrimp that have been peeled and deveined on paper towels. Make shallow cuts on the underside of each shrimp to prevent curling during frying. Refrigerate the shrimp until ready to use. |
| 3. | Heat canola oil in a deep fryer to 375 degrees F (190 degrees C). |
| 4. | In a bowl, whisk together self-rising flour, potato starch, kosher salt, and a pinch of cayenne pepper. Add cold sparkling water and whisk until a crepe-like batter forms. Coat each shrimp in the batter. |
| 5. | Fry the shrimp in small batches, ensuring no more than 6 are fried at once to prevent sticking together. Fry until they turn golden brown and crisp, approximately 3 minutes. Place the fried shrimp on paper towels to drain any excess oil. |
| 6. | Prepare the dipping sauce by combining prepared dashi stock, mirin, soy sauce, and a pinch of white sugar to taste in a bowl. Optionally, grate some daikon radish over the sauce. Adjust seasoning as needed. |
| 7. | Serve the crispy tempura shrimp with the prepared dipping sauce. |
| 8. | Enjoy your delicious creation! |
Published on Jul 18, 2024 by Luminița