- 1 pound large shrimp, peeled and deveined
- 1 cup rice flour, plus 1 cup for dusting
- 1 cup cold water
- ice cubes
- 1 egg yolk
- 1 tablespoon sesame oil, optional
- Vegetable oil, for frying
- Kosher salt
- Tentsuyu (Tempura Dipping Sauce)
- 1/3 cup dashi stock (or 1/3 cup water + ½ tsp. Hondashi)
- 3 Tbsp. soy sauce
- 2 Tbsp. sake
- 2 tsp. sugar
Ebi Tempura Cooking Directions:
- Make the Tentsuyu (Tempura dipping sauce) by heating all the ingredients in a small saucepan over medium high heat. When boiling, turn the heat off and set aside.
- Peel and devein the shrimp then make a couple of slits on the tummy side of the shrimp to prevent it from curling during frying.
- Prepare Tempura batter by adding 1 cup of rice flour in a bowl and pour in the water. 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.
- Add a few ice cubes in the batter, it is important to keep the batter icy cold at all time. The crispiness of Tempura comes from the temperature difference between oil and batter.
- 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.
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