Tempura Shrimp Plate Recipe
Japanese style shrimp battered and fried with teriyaki chicken
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Ingredients
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Tempura Shrimp
Teriyaki Chicken
Method
Tempura Shrimp
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Slowly add ice water while whisking until just combined. Do not overmix; the batter should be lumpy.
- 3
Heat the Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and place on paper towels to drain excess oil.
Teriyaki Chicken
- 5
Prepare the Marinade
In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Stir until the sugar is dissolved.
- 6
Marinate the Chicken
Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-3 hours.
- 7
- 8
Garnish and Serve
Once cooked, remove the chicken from heat and let it rest for a few minutes. Slice the chicken and serve alongside the tempura shrimp, garnished with chopped green onions.
