Shrimp Tempura | Recipe Cart | Recipe Cart

Name: Shrimp Tempura | Recipe Cart | Recipe Cart
Total time: 45 min
Ingredients: 10 prawn; potato starch/cornstarch ((for dusting)); neutral-flavored oil (vegetable, canola, etc) ((for deep frying; vegetable oil : sesame oil = 10 : 1)); 1 large egg (50 g w/o shell) ((cold, about 50 g)); 200 ml iced water; 1 cup all-purpose flour (plain flour) ((120 g)); ¾ cup dashi (Japanese soup stock; click to learn more) ((180 ml; or ¾ cup water + 1 tsp Hondashi)); 3 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; 2 inch daikon radish ((5 cm; grated and lightly squeeze to drain))

getrecipecart.com

Delicious Shrimp Tempura recipe! The secret to making a light, crisp coating that doesn't absorb oil when fried is in the batter and deep-frying technique.

View Original

Share this recipe:

Ingredients

10 prawn
potato starch/cornstarch ((for dusting))
neutral-flavored oil (vegetable, canola, etc) ((for deep frying; vegetable oil : sesame oil = 10 : 1))
1 large egg (50 g w/o shell) ((cold, about 50 g))
200 ml iced water
1 cup all-purpose flour (plain flour) ((120 g))
¾ cup dashi (Japanese soup stock; click to learn more) ((180 ml; or ¾ cup water + 1 tsp Hondashi))
3 Tbsp soy sauce
2 Tbsp mirin
2 tsp sugar
2 inch daikon radish ((5 cm; grated and lightly squeeze to drain))