Shrimp Tempura
Served at the Tozai Restaurant in the Radisson Inn in Plymouth, Minnesota.
Servings: 4
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Ingredients
- 12 shrimp (16-20 size)
- 1-2 pieces per person eggplant, squash, onion, green pepper
Tempura Batter
- 4 cups water
- 1 egg yolk
- 2 cups flour
Tempura Dipping Sauce
- 1 cup water
- 1 teaspoon hondashi
- 3 tablespoons soy sauce
- 2 tablespoons (mirin) sake
- 2 tablespoons sugar
Instructions
- Heat vegetable oil to 350° in a deep pot or deep fat fryer. (This must be a constant 350°. Lower temperature results in greasy tempura. Higher temperatures will overcook the outside.)
- Whisk together the ingredients for the batter. Dip shrimp and vegetables into the batter and place lightly into frying oil. Use fingers or chopsticks to sprinkle extra batter over items already placed in oil. Fry for 1 to 2 minutes.
- For dipping sauce, mix water and hondashi together to make a broth. Whisk in the rest of the ingredients and stir until sugar is dissolved.
- Remove shrimp and vegetables from oil and place on platter with paper doily. Garnish with parsley, lemon wedge, and cherry tomato for color. Serve with dipping sauce.
