Shrimp Tempura
Learn how to make the best shrimp tempura with an irresistible crunch in every bite! Serve it with homemade yum yum sauce! A crispy, fried appetizer that is so easy and delicious.
Servings: 4
Ingredients
For the Shrimp Tempura:
- Large shrimp peeled and deveined- 1 lb (500 g)
- Blue Dragon tempura batter mix - 5 oz 150 g
- White pepper- 1/2 teaspoon
- Salt-1/2 teaspoon
- Panko breadcrumbs-1 cup
- Iced water-220 ml
- Vegetable oil for frying
For Yum Yum Sauce:
- Mayonnaise-1/2 cup
- Ketchup-1 tablespoon
- Sugar- 1 teaspoon
- Rice vinegar-2 teaspoons
- Paprika-1 teaspoon
- Garlic powder- 1 teaspoon
- Water-1-2 tablespoons
Instructions
Shrimp Tempura:
- Put the shrimp on the cutting board, belly side up. Make 5-6 slits along the length of the belly. Make sure not to slice all the way through the shrimp. Using your fingers, gently press down on the shrimp to straighten the shrimp and get the desired shape. Pat dry and keep aside.
- Add enough oil to deep-fry the shrimp into a skillet or wok and heat it over medium high heat to 350-375 F.
- In a medium bowl combine tempura batter mix with ice-cold water according to the package instructions.
- Put the panko breadcrumbs into a shallow plate.
- Dip the shrimp into the tempura batter and dredge in panko breadcrumbs. Quickly put into a hot oil, cook until golden in color. Keep a close eye on them!
- Using a slotted spoon, transfer to a plate lined with paper towels. Serve immediately with yum yum sauce!
Yum Yum Sauce:
- In a medium bowl combine mayonnaise, ketchup, garlic powder, rice vinegar, paprika, sugar and 1-2 tablespoons of water. For a spicy yum yum sauce, add 1 teaspoon of cayenne pepper.
Nutrition
Calories: 62kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 102mg