Tempura Shrimp Recipe
Panko breaded deep fried shrimp served with house shoyu on the side.
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Ingredients
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Shrimp
Batter
Breading
Frying
Sauce
Method
Preparation of Shrimp
- 1
Start by rinsing the shrimp under cold water. Pat them dry with paper towels to remove excess moisture.
Batter Preparation
- 2
Mixing the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the egg and cold water together. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; some lumps are fine.
Breading the Shrimp
- 3
Prepare the Breading
In a shallow dish, mix the panko breadcrumbs with salt. Dip each shrimp into the batter, allowing the excess to drip off, then coat them with the panko breadcrumbs, pressing gently to adhere.
Frying
- 4
Heat the Oil
In a deep saucepan or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until golden brown and crispy, turning them halfway through. Remove the shrimp with a slotted spoon and drain on paper towels.
Sauce Preparation
- 6
Make the Sauce
In a small saucepan, combine the soy sauce, mirin, and sugar. Heat gently over low heat until the sugar is dissolved. Remove from heat and set aside.
Serving
- 7
Serve
Arrange the fried shrimp on a serving platter and serve hot with the soy sauce mixture on the side.