Tempura Shrimp with Buffalo Dressing

Votes: 3

How to Make - Shrimp Tempura with Buffalo Dressing

Time: 1 hour 50 min.
Complexity: easily
Servings: 6 - 8

Once you've tried these light and crispy shrimp tempura, be sure to save the recipe, because you'll definitely want to fry other appetizers and vegetables in the same batter! The key to frying tempura is to make sure the batter and all its ingredients are very cold. Thread one large shrimp onto wooden skewers, dip them in the batter, and deep-fry. Serve with two dipping sauces: blue cheese dressing and a mixture of butter and hot sauce—traditional garnishes for Buffalo shrimp. Place fresh carrot and celery sticks next to the tempura shrimp for dipping and enjoying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shrimp tempura

450 g large shrimp, peeled, deveined, tails left on (about 16 pcs.)
1 cup chilled seltzer water
1 large egg yolk
1 tbsp. cake flour
Vegetable oil, for deep-frying
Carrot and celery sticks, for serving
Special equipment: 16 wooden skewers, 20 cm long, and a deep-fry thermometer

Blue cheese dressing

1/4 cup mayonnaise
2 tbsp crumbled blue cheese (about 80 g)
2 tbsp. low-fat cream
2 teaspoons sour cream
1 teaspoon lemon juice

Butter with hot sauce

2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, flour, starch, carbonated water, hot sauce, cream, sour cream, mayonnaise, blue cheese

Cooking the dish according to the recipe:

Place a medium bowl in the freezer. Place a wire rack on a rimmed baking sheet and place it next to the stovetop where you'll be frying the shrimp.
Blue cheese dressing:

In a medium bowl, combine mayonnaise, blue cheese, heavy cream, sour cream, lemon juice, and 1/4 teaspoon salt until smooth. Refrigerate until ready to serve.

Butter with hot sauce:

In a small bowl, combine the butter and hot sauce and microwave until melted, 1-2 minutes. Stir and set aside.

Shrimp tempura:

Dry the shrimp completely with paper towels. Make a small, 0.5 cm diagonal slit on the underside of the shrimp, then flatten it so it lays flat. Thread a skewer down the length of the shrimp. Repeat with the remaining shrimp. Refrigerate the shrimp for at least 10 minutes before grilling.
Place 2 inches of vegetable oil in a large, heavy-bottomed saucepan, attach a deep-fry thermometer, and heat to 375°F (190°C).
Just before frying, whisk together the seltzer water and egg yolk in a cold bowl from the freezer. Add 1/4 cup ice. Add the flour and gently whisk 9-10 times, then remove the whisk! The batter should be lumpy for crispier shrimp.

Chef's Notes

To make the perfect tempura batter, all ingredients must be cold, including the water and the item you're frying—in this case, shrimp. Be careful not to over-beat the batter, and remember, lumps are a good thing!
Dip the shrimp, a few at a time, in the batter, holding the end of a skewer. Coat completely, letting any excess batter drip back into the bowl. Using tongs, slowly lower the shrimp into the hot oil. Fry until golden brown and puffed, 2-3 minutes. Remove the shrimp with a slotted spoon, transfer to a wire rack on a baking sheet, and sprinkle lightly with salt while still hot. Heat the oil to 190°C (350°F) and fry the next batch.
Serve with blue cheese dressing, hot butter sauce, carrot and celery sticks.