Shrimp Tempura
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 484
- Total Fat
- 32
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 18
- Cholesterol
- 128
- Sodium
- 3622
- Total: 45 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 5 min
Ingredients
1/2 cup rice wine
1/4 teaspoon salt
1/2 pound fresh shrimp, peeled and deveined
2 liters vegetable oil, for deep frying
1/4 cup all-purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon sugar
1/2 teaspoon baking powder
Tempura sauce:
1 cup soy sauce
1/2 cup water
3/8 cup seasoned rice vinegar
4 teaspoons sugar
1/4 cup scallions, thinly sliced
Directions
- In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
- Heat oil in deep-fryer or large wok to 375 degrees F.
- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
- Tempura sauce:
- Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.