Tempura Shrimp + Calamari Recipe
Sunomono Cucumber, Ponzu, Spicy Aioli
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Ingredients
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Tempura Shrimp and Calamari Ingredients
Method
Cooking Directions
Prepare the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and ice-cold water until just combined. Be careful not to overmix; a few lumps are okay.
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Tempura
Dip the shrimp and calamari rings into the tempura batter, allowing the excess to drip off. Carefully place them in the hot oil and fry in batches until golden and crispy, about 2-3 minutes for the shrimp and 1-2 minutes for the calamari. Remove and drain on paper towels.
Prepare Sunomono Cucumber
While the tempura is frying, thinly slice cucumbers and toss them in a bowl with rice vinegar, sugar, and salt to taste. Let sit for at least 10 minutes.
Serve
Arrange the tempura shrimp and calamari on a plate, alongside the sunomono cucumber. Serve with ponzu sauce and spicy aioli for dipping.