Crispy Shrimp Tempura with Tangy Soy Dipping Sauce

local_grocery_store Ingredients

• 1 pound Shrimp, peeled and deveined
• 1 cup All-purpose flour
• 1/2 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Cold water
• for frying Vegetable oil
• 1/4 cup Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 clove Garlic, minced
• 1 teaspoon Ginger, grated
• 2 Green onions, chopped

restaurant_menu Method

1. 1.In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
2. 2.Gradually add cold water to the flour mixture, whisking until smooth and well combined.
3. 3.Heat vegetable oil in a deep pan or pot over medium-high heat.
4. 4.Dip each shrimp into the batter, allowing any excess to drip off, and carefully place it into the hot oil.
5. 5.Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate.
6. 6.In a small bowl, mix together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and chopped green onions to make the dipping sauce.
7. 7.Serve the crispy shrimp tempura with the tangy soy dipping sauce on the side.
8. 8.Enjoy the crunchy texture and delicious flavors of this shrimp tempura!

lightbulb_outline Tips

• chevron_rightMake sure the shrimp is patted dry before dipping it into the batter to ensure a crispy coating.
• chevron_rightUse a thermometer to monitor the oil temperature and maintain it around 350°F (175°C) for the best results.
• chevron_rightFeel free to add a sprinkle of sesame seeds or a squeeze of lemon juice for an extra burst of flavor.
• chevron_rightServe the shrimp tempura with steamed rice and a side of miso soup for a complete Japanese meal.