Ingredients
Dipping sauce:
- 1 cup soy sauce
- 1/4 cup sake
- 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
- 1 tablespoon chopped fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
Tempura:
- 1 pound large shrimp, peeled and deveined
- 1 cup rice flour, plus 1 cup for dusting
- 1 cup cold seltzer water
- 1 egg yolk
- 1 tablespoon sesame oil, optional
- Vegetable oil, for frying
- Kosher salt
Directions
Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
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By ine2201_3482228
Somewhere, CA
on August 09, 2009
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This is extremely easy to make. Dusting the shrimp to make sure they are dry before battering is essential. The dipping sauce starts a bit sweet with the sake and ginger, and salty with the soy, and finishes spicy with the Srirachi. I would make this again and again.
By Chef #587520
Fairport, NY
on February 21, 2008
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This was so easy and good. I would use more seseme oil next time and not butterfly the shrimp. But, that is only a suggestion, the recipe is fine. I used hoisin bbq sauce and sweet and sour when serving. They were both good. Can't wait to try on mushrooms and cauliflower!!
By beb6865_3940632
New Braunfels, TX
on August 28, 2007
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I made this and found that the batter didn't hold up and was gritty. The rice flour was bought in bulk from a well known grocery chain and maybe that was the problem. I'll have to look for another tempura batter. Probably better using cornstarch instead.
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