Battered Shrimp with Chilli Sauce

Summary Not available

  • 1 cup soy sauce
  • 0.25 cup Sake
  • 1 Chili sauce
  • 1 ginger
  • 2 cilantro
  • 2.5 cups shrimp
  • 1 cup flour
  • 1 cup seltzer water
  • 1 egg yolk
  • oil
  • salt
  1. To make the dipping sauce, combine first 5 ingredients in a bowl

  2. Set aside to allow the flavors to blend together

  3. Butterfly the shrimp by cutting down the back, being careful not to cut all the way through

  4. Rinse well with cold water

  5. To make the Tempura batter, put 1 cup of rice flour in a bowl and pour in the seltzer

  6. Stir with a whisk to get out all the lumps

  7. Add the egg yolk and mix well

  8. The batter should be the consistency of heavy cream

  9. Heat about 2 inches of vegetable oil to 375° F in a wok or deep fryer

  10. Dry the shrimp well

  11. Dust the shrimp in flour to soak up any remaining moisture, shake off excess

  12. Dip the shrimp into the batter one by one

  13. Cook 4 or 5 pieces at a time in the hot oil

  14. Fry until golden brown, turning once, about 3 minutes

  15. Remove the fried shrimp from the oil and drain on paper towels; season them with salt

  16. Serve with the dipping sauce

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *