Tempura Shrimp With Wasabi Cream Dipping Sauce Recipes

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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

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.

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

TEMPURA SHRIMP AND VEGETABLES



Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories     Ginger     Mushroom     Appetizer     Kid-Friendly     Dinner     Shrimp     Green Bean     Deep-Fry     Pescatarian     Dairy Free     Tree Nut Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

  • Make dipping sauce
  • In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
  • Make tempura
  • Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
  • Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
  • In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
  • In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
  • Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
  • To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
  • Serve tempura immediately with dipping sauce.

WASABI TEMPURA SHRIMP



Wasabi Tempura Shrimp image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 cups vegetable oil
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon cornstarch
1 teaspoon salt
1 large egg
1/2 cup soda water
1 teaspoon rice wine vinegar
1/2 cup mayo
3 tablespoons wasabi, prepared or powdered mix made to instructions
1 pound 21/25 count shrimp, peeled and deveined
1 lemon, juiced

Steps:

  • For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
  • For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
  • For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
  • Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.

TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE



Tempura Shrimp With Wasabi Cream Dipping Sauce image

Make and share this Tempura Shrimp With Wasabi Cream Dipping Sauce recipe from Food.com.

Provided by lindsey.hamilton

Categories     Spreads

Time 19m

Yield 8 serving(s)

Number Of Ingredients 5

1 (8 1/4 ounce) package seapak frozen tempura shrimp
1/3 cup sour cream
1/4 cup mayonnaise
2 teaspoons wasabi powder
1 teaspoon lime juice

Steps:

  • STIR together all ingredients (sour cream,.
  • mayonnaise, wasabi powder and lime juice).
  • for wasabi cream dipping sauce in a small.
  • bowl. Cover bowl with plastic wrap and place.
  • in refrigerator while shrimp cooks.
  • PREHEAT oven to 425°. Place shrimp on baking sheet and bake for 14 minute.
  • SERVE shrimp immediately with cold wasabi cream dipping sauce.
  • Cook's Note The dipping sauce can be made a day ahead and stored in the.
  • refrigerator until time to serve. Also, creating the beautiful presentation inches.
  • the picture is simple. Use sweet and spice sauce (included in the shrimp.
  • package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp.
  • to each plate and a small individual ramekin of wasabi cream sauce. Garnish.
  • with finely chopped green onions.

Nutrition Facts : Calories 49.3, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 57.3, Carbohydrate 2.2, Sugar 0.5, Protein 0.4

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