Shrimp Tempura Recipe
Kombu paper, amazake tomato, caper mustard sauce
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Ingredients
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Shrimp Tempura
Amazake Tomato
Caper Mustard Sauce
Method
Shrimp Tempura
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat dry with paper towels. Ensure they are thoroughly dried to help the batter stick.
- 2
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix and ice-cold water. Whisk gently until just combined; it’s okay if there are a few lumps.
- 3
Heat the Oil
In a deep frying pan or wok, heat the 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 to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Serve with Kombu Paper
Once fried, place each shrimp on a sheet of kombu paper for a unique presentation.
Amazake Tomato
- 6
Prepare the Tomatoes
Wash and cut the tomatoes into quarters. Remove excess seeds if desired.
- 7
- 8
Let it Marinate
Allow the mixture to sit for about 15 minutes to let the flavors meld.
Caper Mustard Sauce
- 9
Combine All Ingredients
In a small bowl, mix together Dijon mustard, chopped capers, mayonnaise, and lemon juice until smooth.
- 10
Adjust Seasoning
Taste and adjust seasoning with additional lemon juice or salt if needed.
