Name: Chef John's Shrimp Tempura
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Large shrimp, peeled and deveined - 12; Canola oil for frying - 12; Self-rising flour - ¼ cup; Potato starch - ¼ cup; Kosher salt - ½ teaspoon; Cayenne pepper - 1 pinch; Cold sparkling water - ½ cup; Prepared dashi stock - ½ cup; Mirin - ¼ cup; Soy sauce - ¼ cup; White sugar, or to taste (Optional) - 1 pinch; Grated daikon radish (Optional) - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Shrimp Tempura

1. Large shrimp, peeled and deveined - 12

2. Canola oil for frying - 12

3. Self-rising flour - ¼ cup

4. Potato starch - ¼ cup

5. Kosher salt - ½ teaspoon

6. Cayenne pepper - 1 pinch

7. Cold sparkling water - ½ cup

8. Prepared dashi stock - ½ cup

9. Mirin - ¼ cup

10. Soy sauce - ¼ cup

11. White sugar, or to taste (Optional) - 1 pinch

12. Grated daikon radish (Optional) - 1 pinch

How to cook deliciously - Chef John's Shrimp Tempura

1. Stage

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.

2. Stage

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

3. Stage

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.

4. Stage

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.

5. Stage

Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce. Chef John's Shrimp Tempura. Chef John