Shrimp in tempura batter with dipping sauce

Votes: 6

How to Make Shrimp Tempura with Dipping Sauce

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Shrimp in tempura batter with dipping sauce - a detailed recipe.

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:

900 g large peeled shrimp with tails
Vegetable oil for deep-frying
3 cups sifted wheat flour (in portions)
2 tbsp of water
1 egg

Tempura dipping sauce:

2 tbsp of water
1/2 cup soy sauce
1/2 tbsp. sweet rice wine
1 tbsp seafood broth

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Pour oil into a deep fryer or large Dutch oven to a depth of 10 cm. Heat over medium heat until a pea-sized drop of batter floats on the surface but does not spread, about 180°C (350°F).
In a medium bowl, combine 2 cups of flour, water, and egg. Whisk gently until the ingredients are combined (the dough should have a few lumps).

Place the remaining flour in a small bowl. Dredge the shrimp in the flour, then dip them in the batter. Fry in batches, 2-3 minutes per batch, turning, until golden brown on all sides.

Culinary advice: When placing the shrimp in the oil, hold them by the tail and fan them out before frying.

Remove the shrimp from the oil and place them on a wire rack set over a baking sheet to drain excess oil. Serve hot with tempura sauce.

Tempura sauce: In a small saucepan, combine water, soy sauce, sweet rice wine, and seafood broth. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 10-15 minutes, stirring frequently.
Exit: 3 tbsp.