Battered Shrimp with Chilli Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 cup soy sauce
- ¼ cup Sake
- 1 Tbsp hot Chili sauce
- 1 Tbsp fresh ginger (chopped)
- 2 Tbsps fresh cilantro (chopped)
- 2 ½ cups jumbo shrimp (peeled and deveined)
- 1 cup Rice flour (plus 1 cup for dusting)
- 1 cup cold seltzer water
- 1 egg yolk
- vegetable oil (for frying)
- salt (to taste)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Measuring cups, 1 deep bowl, 1 Immersion blender
Preparation steps
1.
To make the dipping sauce, combine first 5 ingredients in a bowl. Set aside to allow the flavors to blend together.
2.
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Rinse well with cold water.
3.
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.
4.
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.
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