Japanese Shrimp Tempura
Crispy shrimp tempura in a light and airy Japanese-style batter, served with a side of tangy dipping sauce.
Ingredients
- ●12 large shrimp, peeled and deveined shrimpfresh shrimp is best
- ●1 cup all-purpose flour flourpreferably Japanese-style
- ●1 cup panko breadcrumbs chewyadds crunch to tempura
- ●1/4 cup grated daikon radish festivaloptional, adds a nice crunch
- ●1/4 cup ice-cold soda water britishhelps create light and airy batter
- ●vegetable oil for frying oilpreferably peanut oil or other high-smoke-point oil
Instructions
- 1
In a large bowl, whisk together flour, panko breadcrumbs, and grated daikon radish (if using).
- 2
Gradually add soda water, whisking until batter is smooth and free of lumps.
- 3
Cut shrimp into 1-inch pieces and pat dry with paper towels.
- 4
Heat about 2-3 inches of vegetable oil in a large skillet over medium-high heat.
- 5
When oil reaches 350°F, carefully add shrimp pieces to batter and coat evenly.
- 6
Using a slotted spoon, gently place battered shrimp into hot oil.
- 7
Fry for 2-3 minutes on each side, or until tempura is golden brown and crispy.
- 8
Using the slotted spoon, remove shrimp from oil and place on a paper towel-lined plate to drain excess oil.
- 9
Serve immediately with a side of tangy dipping sauce (such as ponzu or yuzu sauce).