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Categories:
soy sauce sake hot chili sauce fresh ginger cilantro shrimp rice flour cold seltzer water egg yolk sesame oil vegetable oil kosher salt
Viewed: 59 - Published at: 2 years agoIngredients
- 1 cup soy sauce
- 1/4 cup sake
- 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
- 1 tablespoon chopped fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 1 pound large shrimp, peeled and deveined
- 1 cup rice flour, plus 1 cup for dusting
- 1 cup cold seltzer water
- 1 egg yolk
- 1 tablespoon sesame oil, optional
- Vegetable oil, for frying
- Kosher salt
Method
- Make the dipping sauce: Combine all ingredients in a bowl.
- Set aside to allow the flavors to develop.
- Butterfly the shrimp by cutting down the back, being careful not to cut all the way through.
- Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer.
- Stir with a whisk to get out all the lumps.
- Add the egg yolk and blend it in well.
- The batter should be the consistency of heavy cream.
- Flavor with sesame oil, if using.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer.
- Dry the shrimp well.
- Dust the shrimp in flour to soak up any remaining moisture, shake off excess.
- Dip the shrimp into the batter one by one.
- Drop 4 or 5 pieces at a time in the hot oil.
- Do not overcrowd the pan.
- Fry until golden brown, turning once, about 3 minutes.
- To keep the oil clean between batches, skim off the small bits of batter that float in the oil.
- Remove the fried shrimp from the oil and drain on paper towels; season them with salt.
- Serve with the dipping sauce.
