Tokyo Shrimp Recipe
Tempura fried shrimp, pan-seared rice cake served with caramelized sriracha and plum soy sauces.
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Ingredients
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Tempura Fried Shrimp
Pan-Seared Rice Cake
Sauces
Method
Tempura Fried Shrimp
- 1
Prepare the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Whisk until smooth and set aside.
- 2
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off, and gently place them in the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Sprinkle with salt.
Pan-Seared Rice Cake
- 4
Prepare the Rice Cakes
In a non-stick skillet, heat sesame oil over medium heat. Add the rice cakes and sear until golden and heated through, about 3-4 minutes per side.
- 5
Add Soy Sauce and Green Onions
Drizzle soy sauce over the rice cakes and sprinkle with chopped green onions. Cook for an additional minute, allowing the sauce to caramelize slightly.
Sauces
- 6
Make the Caramelized Sriracha
In a small saucepan, combine sriracha sauce and honey. Heat over low heat, stirring until warmed and slightly thickened, about 2-3 minutes.
- 7
Prepare the Plum Sauce
In another small bowl, mix the plum sauce with a splash of water to thin it out slightly, if desired.