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Shrimp Tempura Appetizer Recipe

Name: Ta Ca Asian Fusion & Sushi Bars Shrimp Tempura Appetizer Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 pieces large shrimp, peeled and deveined (tails on); 3 tbs cold water; 3 pieces ice cubes; 1 cup all-purpose flour; 2 tsp cornstarch; 1 cup cold club soda (or sparkling water); 1 piece large egg; 1 tsp salt; 1 liter vegetable oil (for deep frying); 1 cup sweet potato, peeled and cut into 1/4" thin strips; 1 cup zucchini, cut into 1/4" thin strips; 1 cup carrot, julienned; 3 tbs soy sauce; 1 tbs rice vinegar; 1 tsp mirin (or a little sugar if unavailable); 1 tsp fresh ginger, grated; 1 tsp sesame oil; 1 tsp water (to adjust intensity); 1 tbs chopped scallion (optional); 1 tbs all-purpose flour (for dredging shrimp); 1 tsp kosher salt; 2 pieces lemon wedges (optional)

Inspired by Ta Ca Asian Fusion & Sushi Bar

Time40m

Serves4

2 pcs tempura shrimp, vegetable fried, served w. ginger sauce

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Ingredients

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Tempura Batter & Shrimp

8 pieces large shrimp, peeled and deveined (tails on)

3 tbs cold water

3 pieces ice cubes

1 cup 00 bread flour

2 tsp Cornstarch

1 cup cold club soda (or sparkling water)

1 piece large egg

1 tsp Celtic sea salt

4 1/4 cup (1 liter) vegetable oil (for deep frying)

Vegetable Fry (for serving)

1 cup sweet potato, peeled and cut into 1/4" thin strips

1 cup zucchini, cut into 1/4" thin strips

1 cup carrot, julienned

Ginger Dipping Sauce

3 tbs Aged soy sauce

1 tbs Rice vinegar

1 tsp mirin (or a little sugar if unavailable)

1 tsp Fresh ginger, grated

1 tsp Toasted sesame oil

1 tsp water (to adjust intensity)

1 tbs chopped scallion (optional)

Finish & Seasoning

1 tbs all-purpose flour (for dredging shrimp)

1 tsp kosher salt

2 pieces lemon wedges (optional)

Method

Tempura Batter & Shrimp

Prepare shrimp

Rinse and pat the shrimp very dry with paper towels. Make 3 shallow diagonal slits in the underside of each shrimp (to prevent curling) and gently press to straighten. Lightly toss shrimp in 1 tablespoon flour and shake off excess; set on a tray and chill in the refrigerator for 10 minutes.

Make batter

Place a mixing bowl over a larger bowl filled with ice to keep the batter cold. In the chilled bowl, lightly beat 1 large egg, then stir in 3 tablespoons cold water and 1 cup ice-cold club soda. Sift together 1 cup all-purpose flour, 2 tsp cornstarch and 1 tsp salt. Add dry ingredients to the wet ingredients and stir briefly with chopsticks or a fork — mix just until combined; small lumps are fine. Keep the batter cold (leave it over ice) and do not overmix.

Heat oil

Pour vegetable oil into a deep pot to a depth of about 2–3 inches (roughly 1 liter) and heat to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sink briefly then rise and form a crisp lacey bubble.

Fry shrimp

Working in small batches, hold each chilled, floured shrimp by the tail, dip into the cold batter to coat evenly, allow excess to drip off, then gently slide into hot oil. Fry 2–3 shrimp at a time (do not crowd) for 2–3 minutes until batter is golden and crisp and shrimp are opaque and cooked through. Use a spider/skimmer to transfer shrimp to a wire rack set over a tray or paper towels to drain. Lightly sprinkle with a pinch of kosher salt while hot. Keep warm in a 200°F (95°C) oven if needed while you finish remaining shrimp.

Vegetable Fry (for serving)

Toss the prepared vegetable strips (sweet potato, zucchini, carrot) in a small amount of the remaining reserved batter or dust lightly with flour, then fry in the same hot oil in small batches for 1.5–2 minutes until crisp-tender and lightly golden. Drain on a wire rack or paper towels and season immediately with a pinch of salt. These can be fried at the same temperature as the shrimp; do not overcrowd the oil.

Ginger Dipping Sauce

Whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp mirin, 1 tsp grated fresh ginger, 1 tsp sesame oil and 1 tsp water in a small bowl. Taste and adjust: add more vinegar for brightness or more water to mellow. Stir in chopped scallion if using. Serve chilled or at room temperature.

Finish & Serve

Plate 2 pieces of tempura shrimp per appetizer portion with a small mound of mixed vegetable tempura. Spoon a small ramekin of ginger dipping sauce alongside. Garnish with lemon wedge if desired. Serve immediately so tempura remains crisp.

Note: This recipe yields 8 shrimp total — enough for four 2-piece appetizer portions. Reheat briefly in a 350°F (175°C) oven for a few minutes if tempura sits too long, but crispness is best when freshly fried.