Shrimp Tempura With Sauce

  1. Tempura Dipping Sauce Preparation:
  2. Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil.
  3. Tempura Batter Preparation:
  4. Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.
  5. Makes 4 servings
  6. Tip 1: Ice
  7. Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
  8. Tip 2: Batter (Tempura Batter Recipe)
  9. Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
  10. Tip 3: Frying Order
  11. If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.
  12. Tip 4: Oil Temperature
  13. To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

dipping sauce, batter

Taken from www.epicurious.com/recipes/member/views/shrimp-tempura-with-sauce-50096202 (may not work)

Another recipe

Switch theme