- Dipping Sauce:
- 2 shallots, minced
- 1 cup soy sauce
- 1/4 cup sake
- 1 tablespoon hot pepper sauce
- 1 tablespoon minced fresh cilantro
- 1 tablespoon diced ginger root
- Batter:
- 1 cup rice flour
- 1 cup seltzer water
- 1 egg yolk
- 1 pound large shrimp, peeled and deveined
- 1/2 cup rice flour
- 2 cups vegetable oil for frying
- Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
- Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
- Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.
05/10/2018
recipepes.com
Tasty Shrimp Tempura and Sake Dipping Sauce, recipe
PT15M
PT1H
5
455 calories
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