Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.
- 2 shallots, minced
- 1 cup soy sauce
- ¼ cup sake
- 1 tablespoon hot pepper sauce
- 1 tablespoon minced fresh cilantro
- 1 tablespoon diced ginger root
- 1 cup rice flour
- 1 cup cold seltzer water
- 1 egg yolk
- 1 pound large shrimp, peeled and deveined
- ½ cup rice flour
- 2 cups vegetable oil for frying
Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.
Preparation time: 40 mins
Cook time: 20 mins
Total time: 3 hrs
Servings: 4 – Yield: –