Shrimp Tempura With Dipping Sauce Recipes

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SHRIMP TEMPURA WITH DIPPING SAUCE



Shrimp Tempura With Dipping Sauce image

Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.

Provided by LaJuneBug

Categories     Japanese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 26

3 quarts vegetable oil
1 1/2 lbs jumbo shrimp, peeled and deveined (8 to 12 per pound)
1 1/2 cups unbleached all-purpose flour
1/2 cup cornstarch
1 large egg
1 cup vodka (see note)
1 cup seltzer water
kosher salt
1/4 cup soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic cloves, minced (about 1 teaspoon) or 1 garlic clove, pressed through garlic press (about 1 teaspoon)
2 teaspoons grated fresh ginger
1 scallion, finely chopped
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon lime, juice of
2 teaspoons soy sauce
1 teaspoon grated fresh ginger
2 teaspoons prepared horseradish
1/2 cup mayonnaise
2 tablespoons chili sauce (Thai-style chili sauce, like sriracha)
1 tablespoon lime, juice of
1/4 teaspoon soy sauce
1 tablespoon grated fresh ginger

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
  • While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
  • When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
  • Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
  • NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
  • DIPPING SAUCE: Mix all ingredients in a medium bowl.

TASTY SHRIMP TEMPURA AND SAKE DIPPING SAUCE



Tasty Shrimp Tempura and Sake Dipping Sauce image

Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.

Provided by Marcy McClure Mock

Categories     Appetizers and Snacks     Seafood     Shrimp

Yield 4

Number Of Ingredients 12

2 shallots, minced
1 cup soy sauce
¼ cup sake
1 tablespoon hot pepper sauce
1 tablespoon minced fresh cilantro
1 tablespoon diced ginger root
1 cup rice flour
1 cup cold seltzer water
1 egg yolk
1 pound large shrimp, peeled and deveined
½ cup rice flour
2 cups vegetable oil for frying

Steps:

  • Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
  • Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
  • Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

Nutrition Facts : Calories 488.8 calories, Carbohydrate 57.8 g, Cholesterol 223.8 mg, Fat 14 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 3814 mg, Sugar 2.8 g

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

Provided by CRIMSON667

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

Steps:

  • In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g

SHRIMP TEMPURA WITH SAUCE



SHRIMP TEMPURA WITH SAUCE image

Categories     Shellfish     Appetizer     Fry

Yield 4 Servings

Number Of Ingredients 9

Tempura Dipping Sauce
1 cup dashi soup stock
1/4 cup mirin
1/4 cup soy sauce
1/2 tbsp sugar
Tempura Batter
1 egg
1 cup ice water
1 cup all purpose flour

Steps:

  • Tempura Dipping Sauce Preparation: Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil. Tempura Batter Preparation: Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter. Makes 4 servings Tip 1: Ice Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. Tip 2: Batter (Tempura Batter Recipe) Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much. Tip 3: Frying Order If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree. Tip 4: Oil Temperature To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE



Shrimp Tempura with Soy Sake Dipping Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 12

1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt

Steps:

  • Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
  • Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
  • Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
  • Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

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Top Asked Questions

How do you make tempura sauce for shrimp tempura?
You can find their products near you using this store locator. Seltzer water helps create the lightest tempura batter for shrimp as well as vegetables. To make the dipping sauce, whisk together soy sauce, vinegar, water, sesame oil, sugar, and red pepper flakes in a bowl.
What is the best dipping sauce for tempura?
Made with dashi, soy sauce, mirin, and sugar, Tentsuyu is the traditional Japanese dipping sauce for all kinds of tempura. This homemade recipe is a must to elevate your favorite shrimp tempura or vegetable tempura. Ready in 5 minutes! When you order Tempura at a restaurant, you’d be given a small dish of dipping sauce on the side to enjoy with.
What does shrimp and vegetable tempura taste like?
Usually, shrimp and vegetable tempura are accompanied by a special dipping sauce that is full of flavor. It tastes a little sweet, a little salty, and a little umami – which roughly translates to savory.
What vegetables go well with tempura sauce?
Vegetables- sweet potatoes, carrots, asparagus, green beans, and cauliflower, to name a few This tempura dipping sauce can be stored in the refrigerator for up to one week in an airtight container. This Shrimp Tempura Dipping Sauce is sweet, salty, and savory, and it goes really well with crispy shrimp or vegetable tempura.

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