Shrimp TempuraShrimp Tempura

Shrimp Tempuran is a hor d'oeuvre that serves 10. For 84 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 0g of fat, and a total of 97 calories. Plenty of people really liked this Japanese dish. This recipe from Just One Cookbook has 193 fans. If you have all purpose flour, sugar, mirin, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 73%, this dish is solid. If you like this recipe, you might also like recipes such as Oriental Filet Mignon on Crisp Kataifi with Shrimp Tempura, Udon Noodles Chicken Tempura, and Garlic And Shrimp Pasta Toss.

Ingredients

Cooking Instructions

1. 01

   To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved.

2. 02

   Remove from heat and set aside.To prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.To make tempura batter, sift the flour into a large bowl.

3. 03

   Add the egg into very cold water.

4. 04

   Whisk the egg mixture vigorously and discard the form on the surface.As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.Dust corn starch on top of shrimps.Coat the shrimp in batter.Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty.

5. 05

   Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.Grate the daikon and squeeze the liquid out.

6. 06

   Serve shrimp tempura with warm tempura sauce and grated daikon.