Chef John's Shrimp Tempura
Description
Chef John's technique for shrimp tempura produces a light, crispy coating that can be used for a variety of other meats and vegetables. Perfect for an appetizer!
Ingredients
•
12 large shrimp, peeled and deveined
•
canola oil for frying
•
1/4 cup self-rising flour
•
1/4 cup potato starch
•
1/2 teaspoon kosher salt
•
1 pinch cayenne pepper
•
1/2 cup cold sparkling water
•
1/2 cup prepared dashi stock
•
1/4 cup mirin
•
1/4 cup soy sauce
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1 pinch white sugar, or to taste
•
grated daikon radish
Directions
1
Gather all ingredients.
2
Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
3
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4
Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
5
Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
6
Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
7
Serve shrimp with dipping sauce.