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Shrimp Tempura with Soy Sake Dipping Sauce Recipe

Shrimp Tempura with Soy Sake Dipping Sauce

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • 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.

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  • 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!!

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  • 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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  • on January 03, 2007

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    best ever and easy to prepare

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  • on August 31, 2006

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    This recipe was delicious! I made thai fried rice and I also made sweet and sour soup to go with this recipe and my b.f. said it was delicious!

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  • on August 19, 2005

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    Quick recipe and easy to prepare with little effort

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  • on April 05, 2005

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    Tyler Knows what he's doing

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  • on April 04, 2005

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    This was my first time making tempura and it came out wonderfully. The sauce is really tasty. Just make sure that your ingredients are without any moisture or the batter will come off when frying. Patting shrimp, fish and veggies really well with paper towels and a little flour should do the trick.

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