Shrimp Tempura Curry Bowl Recipe
Make Shrimp Tempura Curry Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For Shrimp Tempura
For Curry Sauce
For Serving
Method
For Shrimp Tempura
- 1
Prepare the Shrimp
In a bowl, season the shrimp with salt and let them sit for about 15 minutes.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Slowly add ice-cold water while whisking until the batter is smooth. It should be slightly thick.
- 3
Heat the Oil
In a deep frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off. Carefully place them in the hot oil, frying in batches until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
For Curry Sauce
- 5
Combine Ingredients
In a saucepan over medium heat, add coconut milk, curry powder, soy sauce, brown sugar, minced garlic, and grated ginger.
- 6
Simmer the Sauce
Stir the mixture and bring it to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally until thickened.
For Serving
- 7
Assemble the Bowl
In a serving bowl, place a generous scoop of cooked rice as the base. Pour the curry sauce over the rice.
- 8
Top with Shrimp
Arrange the crispy shrimp tempura on top of the curry sauce.
- 9
Garnish
Finish off with sliced green onions and sprinkle sesame seeds on top if desired.