Shrimp Tempura

The recipe Shrimp Tempuran is ready in roughly 45 minutes and is definitely an outstanding dairy free and pescatarian option for lovers of Japanese food. One portion of this dish contains approximately 9g of protein, 3g of fat, and a total of 173 calories. This recipe serves 10 and costs $1.78 per serving. Head to the store and pick up all purpose flour, sugar, dashi, and a few other things to make it today. 193 people found this recipe to be delicious and satisfying. Plenty of people really liked this hor d'oeuvre. It is brought to you by Just One Cookbook. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is pretty good. Tempura Shrimp & Vegetables, Spicy Shrimp Tempura, and Shrimp Tempura Bento are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup (240 ml) cold all purpose flour

2" (5 cm) daikon radish, grated and tablespoon liquid out

¾ cup (200 ml) dashi (or ¾ cup water + 1 tsp. Hondashi)

1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water)

2 Tbsp. mirin

Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

10 large shrimps

3 Tbsp. soy sauce

2 tsp. sugar

Equipment:

sauce pan

kitchen thermometer

chopsticks

deep fryer

bowl

whisk

paper towels

Cooking instruction summary:

To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.To prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.To make tempura batter, sift the flour into a large bowl.Add the egg into very cold water.Whisk the egg mixture vigorously and discard the form on the surface.As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.Dust corn starch on top of shrimps.Coat the shrimp in batter.Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.Grate the daikon and squeeze the liquid out. Serve shrimp tempura with warm tempura sauce and grated daikon.

 

Step by step:


1. To make tempura sauce, combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved.

2. Remove from heat and set aside.To prepare shrimp, read step-by-step instructions with pictures on How To Prepare Shrimp for Shrimp Tempura to make shrimp straight.In a deep fryer, heat 1½" (3 cm) of the oil to 338-356F (170-180C). You can check the temperature with chopsticks or with a thermometer. When you see small bubbles around chopsticks, it’s pretty much ready for deep frying. If you want to read more about deep frying method, please read How To Deep Fry Food.To make tempura batter, sift the flour into a large bowl.

3. Add the egg into very cold water.

4. Whisk the egg mixture vigorously and discard the form on the surface.As you slowly pour the egg mixture into the flour, mix the batter but do not over mix. It's okay to leave some lumps in batter. Keep the batter cold all the time.Dust corn starch on top of shrimps.Coat the shrimp in batter.Deep fry until golden brown. Do not crowd the fryer with shrimps; leave at least half of oil surface empty.

5. Transfer cooked shrimp tempura to a wired rack or a plate lined with a paper towel to drain excess oil. Between batches, remove the crumbs which will burn and turn the oil darker if left in fryer.Grate the daikon and squeeze the liquid out.

6. Serve shrimp tempura with warm tempura sauce and grated daikon.


Nutrition Information:

Quickview
172k Calories
8g Protein
2g Total Fat
28g Carbs
6% Health Score
Limit These
Calories
172k
9%

Fat
2g
4%

  Saturated Fat
0.88g
5%

Carbohydrates
28g
9%

  Sugar
6g
7%

Cholesterol
104mg
35%

Sodium
507mg
22%

Alcohol
0.34g
2%

Get Enough Of These
Protein
8g
17%

Vitamin C
37mg
45%

Selenium
19µg
28%

Folate
104µg
26%

Vitamin B2
0.28mg
16%

Vitamin B1
0.24mg
16%

Manganese
0.29mg
14%

Copper
0.28mg
14%

Iron
2mg
14%

Phosphorus
137mg
14%

Potassium
475mg
14%

Fiber
3g
14%

Vitamin B3
2mg
11%

Magnesium
39mg
10%

Calcium
78mg
8%

Vitamin B5
0.74mg
7%

Vitamin B6
0.14mg
7%

Zinc
0.89mg
6%

Vitamin B12
0.28µg
5%

Vitamin D
0.48µg
3%

Vitamin A
130IU
3%

Vitamin E
0.36mg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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