Battered Shrimp with Chilli Sauce

Battered Shrimp with Chilli Sauce
Summary Not available
Total time : 30 mins
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Battered Shrimp with Chilli Sauce

Summary Not available
Total Time30 mins
Course: Appetizer
Cuisine: Japanese
Keyword: Seafood
Person: 4
Calories: 251kcal


  • 1 tbsp soya sauce
  • 60 ml Sake
  • 1 tbsp Chili sauce
  • 1 inch ginger inch
  • 2 stem cilantro
  • 620 g shrimp
  • 240 g flour
  • 240 ml seltzer water
  • 1 egg yolk
  • 1 tbsp oil
  • 1 tsp salt


  • To make the dipping sauce, combine first 5 ingredients in a bowl
  • Set aside to allow the flavors to blend together
  • Butterfly the shrimp by cutting down the back, being careful not to cut all the way through
  • Rinse well with cold water
  • To 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 mix well
  • The batter should be the consistency of heavy cream
  • Heat about 2 inches of vegetable oil to 375° 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
  • Cook 4 or 5 pieces at a time in the hot oil
  • Fry until golden brown, turning once, about 3 minutes
  • Remove the fried shrimp from the oil and drain on paper towels; season them with salt
  • Serve with the dipping sauce


No extra notes


Calories: 251kcal | Carbohydrates: 28g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 204mg | Sodium: 3879mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 137mg | Iron: 5mg


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