Shrimp Tempura

Shrimp dish is one among my uncomparable favorite Japanese appetizers. I really like the sweet shrimp meat wrapped altogether that firm batter. Shrimp dish is commonly served as associate degree starter however can even be paired with dishes like Zaru Soba.

I have found that by exploitation Panko breadcrumbs rather than the standard wet batter, the Shrimp dish seems less soggy and a lot of tasteful. They additionally keep tender a bit longer. 

Shrimp Tempura

For this methodology, dredge the shrimp in a very lightweight coating of flour, dip them in egg, then coat them in breadcrumbs. Super easy! 

Keep in mind that this specific dish formula with the Panko breadcrumbs is simply for shrimp and not for vegetables. For veggies, you’ll ought to use the standard wet dish batter.

Shrimp Tempura

Tempura Sauce:

  • 3/4 cup water
  • 2 tablespoons mirin
  • 1/2 teaspoon sugar
  • 1/2 tablespoon dashi stock granules
  • 3 tablespoons soy sauce
  • 1/2 tablespoon grated daikon radish
  • 1 tablespoon chopped scallions

Shrimp Tempura:

  • 1 cup all purpose flour
  • 1 1/2 cups Panko breadcrumbs
  • 2 eggs, lightly beaten
  • 10 shrimp (extra large or jumbo), peeled and deveined, tail on
  • cooking oil for deep-frying


  1. Tempura Sauce: combine water, dashi stock granules, soy sauce, mirin and sugar in a small saucepan.
  2. Bring to a boil, then allow the sauce to simmer for 2 minutes. Allow to cool.
  3. Prepare the shrimp: Make 4 - 5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat the shrimp dry with a paper towel.
  4. Heat up cooking oil in a wok or pan over medium-high heat.
  5. Dredge the shrimp in flour, dip in egg, then coat in Panko breadcrumbs.
  6. Deep-fry until golden brown (this should only take a minute...keep a close eye on them!)
  7. Serve Shrimp Tempura with dipping sauce, chopped scallions and grated daikon radish on the side.

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