Shrimp Tempura

Updated at: Thu, 17 Aug 2023 09:50:00 GMT

Step 1

Begin with making the dipping sauce. Add 1 cup of water to a sauce pan and put on a medium heat. Add the kombu and bring up to a light simmer, letting it gently steam for 10 minutes.

Step 2

Then remove the kombu, discard and add the bonito flakes. Let it steam for another 10 minutes.

Step 3

Then using a sieve, drain the liquid into a bowl and add the mirin and soy sauce. Stir well and put to the side.

Step 4

Peel the shrimp and remove the vein (if it hasn't been done already) but leave the tail. Slice off the end of the tale and scrape off any dirt. Then make small incisions along the top and bottom of the shrimp and using your thumb press down firmly to straighten them.

Step 5

For the batter it's best if the ingredients are cold. So make sure the soda water has been in the fridge. Crack the egg into a mixing bowl and whisk, slowly add the soda water whilst continuously whisking. Then using a sieve add the flour and baking soda.

Step 6

Take two chopsticks and slowly and carefully mix together, but don't whisk as you'll over work the gluten. Just bring it together, it will have lumps which is perfectly fine.

Step 7

Get a deep pan on a medium-high heat and add 2 inches of oil (vegetable, canola etc). Bring up to 170c/340f.

Step 8

Add the shrimp to seasoned, plain flour and then dip into the batter. Make sure it's evenly coated and let the excess drip off.

Step 9

Add the shrimp to the oil whilst turning it in a circular motion and then release. As it fries, drop some more batter on top using your fingers to increase the crispy texture.

Step 10

Fry one by one or in batches of two and don't over crowd the pan.

Step 11

Season the shrimp with a little salt and togashi (if you have it).

Step 12

Serve with the dipping sauce and enjoy!

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