Delicious Shrimp Tempura recipe! The secret to making a light, crisp coating that doesn’t absorb oil when fried is in the batter and deep-frying technique.
Ingredients for 10 pieces
10 prawn (Typically, Black Tiger Prawn is used for shrimp tempura at home; more expensive Japanese Tiger Prawns are used at tempura specialized restaurants in Japan)
potato starch/cornstarch (for dusting)
neutral-flavored oil (vegetable, canola, etc) (for deep frying; vegetable oil : sesame oil = 10 : 1)
Tempura Batter: (egg + water : flour = 1 : 1 by volume)
1 large egg (cold, about 50 g)
200 ml iced water
1 cup all-purpose flour (plain flour) (120 g)
Tempura Sauce:
¾ cup dashi (180 ml; or ¾ cup water + 1 tsp Hondashi)
3 Tbsp soy sauce
2 Tbsp mirin
2 tsp sugar
2 inch daikon radish (5 cm; grated and lightly squeeze to drain)