Shrimp Tempura With Lemon And Olive Mayonnaise Recipes

CHEF JOHN'S SHRIMP TEMPURA

Chef John's Shrimp Tempura image

I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

Provided by Chef John

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

12 each large shrimp, peeled and deveined
canola oil for frying
¼ cup self-rising flour
¼ cup potato starch
½ teaspoon kosher salt
1 pinch cayenne pepper
½ cup cold sparkling water
½ cup prepared dashi stock
¼ cup mirin
¼ cup soy sauce
1 pinch white sugar, or to taste
grated daikon radish

Steps:

Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 19.4 g, Cholesterol 96.1 mg, Fat 1.4 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 1381.4 mg

SHRIMP TEMPURA WITH LEMON AND OLIVE MAYONNAISE

Shrimp Tempura with Lemon and Olive Mayonnaise image

Categories Shellfish Appetizer Side Fry Mayonnaise Shrimp Spring Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

Corn oil (for deep-frying)
3/4 cup (or more) ice water
1 large egg
Pinch of salt
3/4 cup unbleached all purpose flour
24 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied
Lemon and Olive Mayonnaise

Steps:

Pour enough oil into heavy large pot to reach depth of 3 inches. Heat oil over medium-high heat to 380°F. Whisk 3/4 cup ice water, egg and pinch of salt in medium bowl until frothy. Add flour and stir with whisk just until blended and small lumps remain.
Working in batches, immediately dip shrimp into tempura batter to coat; shake excess batter back into bowl. Add shrimp to hot oil and fry until shrimp curl and coating is crisp, about 3 minutes. Using tongs, transfer shrimp to paper towels; drain. Sprinkle with salt.
Transfer shrimp tempura to platter; serve shrimp immediately with Lemon and Olive Mayonnaise.

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