Shrimp tempura in a thin self-rising flour, potato starch and sparkling water batter, with a dashi, mirin and soy dipping sauce
Food Wishes · ♥ 6.3K likes · 131.9K views · 7 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Belly side up, cut each shrimp once halfway through in the middle, then every quarter to half inch to one end and back to the tail, so it does not curl as it fries.
Lay the shrimp on paper towels to dry; no starch dusting is needed if they are dry. Refrigerate.
Drying the shrimp
- self-rising flour
- potato starch
- salt
- cayenne
Whisk self-rising flour with an equal amount of potato starch, a touch of salt and a few shakes of cayenne.
- sparkling water
Whisk in ice cold sparkling water just until the flour disappears, to a thin crepe-like batter that coats the back of a spoon and holds a sharp mark.
- 3 whole shrimp
With the oil already hot, dip the shrimp, rest the tails on the side of the bowl, and transfer to 375-degree oil without stacking them.
- oil
Fry about three minutes until lightly golden and crisp, checking after about 45 seconds that they are not sticking; skim out fried bits every batch or two.
- 2 parts dashi
- 1 parts mirin
- 1 parts soy sauce
Serve with a dipping sauce of two parts dashi to one part mirin and one part soy sauce.