Shrimp Tempura Curry Recipe

Prepare the shrimp

Rinse the shrimp and pat dry with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp (the fleshy side) to help them straighten while cooking. Season both sides lightly with 1 tsp salt and 0.5 tsp black pepper. Sprinkle 4 tbs potato starch/cornstarch over the shrimp and toss to coat — this helps the batter adhere.

Make the tempura batter

In a medium bowl, whisk together 0.75 cups all-purpose flour, 0.25 cups cornstarch and 1 tsp baking powder until combined. In a separate bowl, lightly beat 1 cold egg, then add 1 cup ice-cold sparkling water. Pour the wet ingredients into the dry and stir very briefly with chopsticks or a fork — batter should remain lumpy and cold (do not overmix). Keep the batter chilled over an ice bath if your kitchen is warm.

Heat the oil

Pour 1500 ml vegetable oil into a deep pot or fryer and heat to 170–180°C (340–350°F). If you don't have a thermometer, test with a small drop of batter; it should sizzle and sink slowly, coming up golden in ~30–45 seconds.

Fry the shrimp

Working in batches (do not overcrowd), dip each dusted shrimp into the batter, allowing excess to drip off, then gently lower into the hot oil. Fry 2–3 shrimp at a time for 2.5–3.5 minutes, turning once, until golden and crisp. Remove with a slotted spoon or spider to a wire rack set over a tray to drain. Keep warm in a low oven (100°C / 210°F) if desired while you finish remaining batches.

Sweat the aromatics and vegetables

In a medium saucepan or skillet, heat 2 tbs neutral oil over medium heat. Add 1 thinly sliced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 minced garlic cloves and 1 tbs minced ginger and cook 1 minute until fragrant. Add the chopped carrot (1 piece) and cubed potato (2 pieces) and cook 2–3 minutes to coat with oil.

Toast spices and build roux

Sprinkle 2 tbs curry powder and 0.5 tsp garam masala (if using) over the vegetables and stir for 30–45 seconds to bloom the spices. Sprinkle 2 tbs flour over the mixture and stir to form a light paste that coats the vegetables — this will help thicken the sauce.

Deglaze and simmer

Gradually pour in 960 ml chicken or vegetable stock while whisking to dissolve the flour and spices into a smooth sauce. Bring to a simmer, scraping any browned bits from the pan. Reduce heat to medium-low and simmer gently, uncovered, for 15–20 minutes until the potatoes and carrots are tender and the curry has thickened. Stir occasionally to prevent sticking.

Finish and season

Stir in 1 tbs soy sauce, 1 tbs mirin and 1 tbs honey or brown sugar. Add 120 ml coconut milk if using for a creamier finish. Taste and adjust seasoning with 1 tsp salt and 0.25 tsp black pepper (add more soy or sugar to balance if needed). If the sauce is too thin, simmer a few more minutes or mash a small portion of the potatoes into the sauce to thicken.

Cook the rice

Rinse 2 cups Japanese short-grain rice under cold water until the rinse water runs nearly clear to remove excess starch. Drain and combine the rinsed rice with 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, cover, reduce heat to low, and simmer 12–14 minutes. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare garnishes

Toast 1 tbs sesame seeds in a dry skillet over medium heat until fragrant and lightly golden, about 1–2 minutes. Thinly slice green onions to yield 2 tbs. Measure out 2 tbs pickled red ginger for serving.

Divide the cooked rice among 4 bowls or plates. Ladle hot curry sauce with vegetables around or over the rice (leave center for tempura if you prefer a crisp presentation). Place 3 pieces of shrimp tempura on top of each portion of rice/curry so they remain crisp (serve immediately to keep tempura crunchy). Sprinkle toasted sesame seeds and sliced green onions over the curry and rice. Serve with pickled red ginger on the side.