Shrimp Tempura
Shrimp coated in a light batter of flour, egg, and ice water, fried in clean oil until golden, crispy, and translucent — characteristic of Japanese tempura. Served with tentsuyu, the traditional dipping sauce, and grated daikon.
Free in the app35 min2 servingsMediumJapanese
740kcal / serving
38.3 gprotein
70.2 gcarbs
30.1 gfat
Ingredients
- 400 grams medium shrimp, peeled and deveined
- 100 grams all-purpose flour
- 30 grams cornstarch
- 160 ml very cold water (with ice cubes)
- 1 piece cold egg
- ¼ teaspoon baking soda
- 1 liter vegetable oil (for frying)
- 1 teaspoon granulated dashi
- 60 ml soy sauce
- 60 ml mirin
- 100 grams fresh daikon
- 10 grams fresh grated ginger
Directions
- Tentsuyu: water/dashi/soy sauce/mirin heated for 2 min. Set aside with grated daikon and ginger.
- Cut the shrimp belly 3-4 times and stretch to prevent shrinking.
- Oil at 180°C. Prepare batter at the moment: flour/cornstarch/baking soda + egg/ice water, 2-3 stirs. Lumps = correct.
- Dip shrimp, shake off excess. Fry in batches of 4-5, 1.5-2 min per side.
- Drain on a vertical wire rack. Serve immediately.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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