Shrimp Tempura 海老の天ぷら

justonecookbook.com

Claudia

PREP TIME: 30 minutes
COOK TIME: 15 minutes
TOTAL TIME: 45 minutes

subheading: For the Dipping Sauce (Tentsuyu):

¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

3 Tbsp soy sauce

2 Tbsp mirin

2 tsp sugar

subheading: For the Tempura:

10 prawns (black tiger prawns for home cooking, typically)

3 cups neutral oil (or use a 10-to-1 ratio of neutral oil to sesame oil)

potato starch or cornstarch (for dusting)

subheading: For the Batter:

1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “ fluff and sprinkle“ method and level it off)

1 large egg (50 g each w/o shell) (chilled)

200 ml iced water ( ¾ cup + 4 tsp)

subheading: For Serving:

2 inches daikon radish (grated and lightly squeezed of liquid)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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