Tempura Shumai Recipe
Crispy tempura battered shrimp shumai with a lightly spicy bean paste sauce
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Ingredients
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For the Tempura Shumai
For the Spicy Bean Paste Sauce
Method
For the Tempura Shumai
- 1
Prepare the Filling
In a mixing bowl, combine the peeled and deveined shrimp, chopped green onions, minced ginger, minced garlic, soy sauce, and sesame oil. Mix well until the shrimp are evenly coated. Set aside.
- 2
Assemble the Shumai
Take one shumai wrapper and place about 1 tablespoon of the shrimp mixture in the center. Gather the edges of the wrapper and pinch together to form a cup shape, leaving the top open. Repeat this process until all wrappers and filling are used.
- 3
Prepare the Tempura Batter
In a bowl, mix the tempura batter mix with cold water until smooth. The batter should be slightly thick but pourable.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches about 180°C (350°F).
- 5
Fry the Shumai
Dip each filled shumai in the tempura batter, allowing excess to drip off. Carefully place the battered shumai into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
For the Spicy Bean Paste Sauce
- 6
Mix the Sauce
In a small bowl, combine the bean paste, sriracha or chili sauce, soy sauce, rice vinegar, sugar, and water. Stir until smooth and well combined. Adjust the spiciness to taste by adding more sriracha if desired.