Traditionally tempura batter needs flour, but I used half flour and half rice powder because that makes it extra crispy.
250 gm shrimp (de-veined, head removed and tail intact)
100 gm all purpose flour
100 gm rice powder
Sea salt to taste
200 ml ice cold water
About 250 to 300 ml Sunflower oil for deep frying (I used a heavy bottom 8inch pan to fry)
For the dipping sauce : Boil half a cup each of dark soy sauce and rice wine vinegar with 1 tablespoon of sugar. Boil the liquid down to half its quantity then let it cool down before serving.
Heat oil over high heat. (To check if oil is hot enough, drop a little piece of bread in it, and it should rise to the surface golden brown)
Prepare the batter very lightly by mixing the flour, rice powder, salt and ice cold water. (Do not make smooth batter, more lumps you have more crispy your tempuras will turn out)
Dust the shrimps lightly with some flour and then dip in the batter and slowly start dropping them into the hot oil. Within a minute or two they should start to float on the surface. It should not take more than 3 to 4 minutes for the shrimps to cook and turn golden in colour.
Once ready, remove them with a slotted spoon over tissue paper to absorb the extra oil.
Serve immediately with the dipping sauce.
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