Enjoy the crispy and flavorful experience of homemade shrimp tempura with a delicious sake dipping sauce. This recipe combines succulent shrimp dipped in a light tempura batter and fried to perfection. Serve it with a tangy yet savory sake-based sauce for an extra burst of flavor. This dish is perfect for impressing guests at any occasion or for a special treat for yourself. Get ready to savor the authentic taste of Japanese tempura with an American twist!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Oil for frying
- For the sauce:
- 1/2 cup sake
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sugar
- 1 green onion, thinly sliced
- 1 teaspoon grated ginger
Directions
- In a deep frying pan or Dutch oven, heat the oil to 375°F (190°C).
- In a bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and slightly thick. Be careful not to overmix.
- Pat the shrimp dry with paper towels and coat them evenly with a thin layer of the tempura batter.
- Carefully place the shrimp in the hot oil, frying a few at a time to avoid overcrowding the pan.
- Fry the shrimp for 2-3 minutes on each side, until golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- To prepare the dipping sauce, combine the sake, soy sauce, mirin, and sugar in a small saucepan. Bring it to a simmer over medium heat, stirring occasionally until the sugar is dissolved.
- Remove the saucepan from the heat and let the sauce cool slightly. Stir in the thinly sliced green onion and grated ginger.
- Serve the crispy shrimp tempura with the sake dipping sauce on the side. Garnish with additional green onions if desired.
- Enjoy the delicious combination of crispy shrimp and tangy sake dipping sauce!
