This classic Japanese-inspired dish features plump shrimp coated in a light, airy batter and deep-fried until golden and crisp. The star of the show is the accompanying sauce&# 226;ÂÂa savory blend of soy, mirin, and dashi that adds depth and umami to every bite. The contrast between the crunchy exterior and the tender, juicy shrimp inside makes this a delightful appetizer or light main course. It pairs beautifully with a cold beer or a crisp white wine. Perfect for entertaining guests or adding a touch of elegance to a weeknight dinner, this recipe delivers restaurant-quality results with simple ingredients. The sauce can also be used as a drizzle for tempura vegetables or noodles, making it a versatile addition to your culinary repertoire.
Fried Shrimp Sauce
Description
This classic Japanese-inspired dish features plump shrimp coated in a light, airy batter and deep-fried until golden and crisp. The star of the show is the accompanying sauce&# 226;ÂÂa savory blend of soy, mirin, and dashi that adds depth and umami to every bite. The contrast between the crunchy exterior and the tender, juicy shrimp inside makes this a delightful appetizer or light main course. It pairs beautifully with a cold beer or a crisp white wine. Perfect for entertaining guests or adding a touch of elegance to a weeknight dinner, this recipe delivers restaurant-quality results with simple ingredients. The sauce can also be used as a drizzle for tempura vegetables or noodles, making it a versatile addition to your culinary repertoire.Ingredients
Directions
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Heat oil in a deep fryer or large pot to 350ðF (175ðC).
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Prepare the tempura batter by mixing flour, cornstarch, and ice-cold water until just combined; do not overmix.
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Pat the shrimp dry and lightly dust with cornstarch, then dip into the batter.
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Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes until golden brown and crispy.
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Remove shrimp from oil and drain on paper towels.
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While shrimp fry, combine soy sauce, mirin, dashi stock, and sugar in a small saucepan; simmer until slightly thickened to create the dipping sauce.
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Arrange the fried shrimp on serving platters.
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Serve immediately with bowls of warm dipping sauce and grated daikon radish on the side.
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Sprinkle with shichimi togarashi (seven-spice powder) if desired.
Nutrition Facts
- Amount Per Serving
- Calories 25623.2kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 71.2mg3%
- Total Carbohydrate 6119.8g2040%
- Dietary Fiber 8.7g35%
- Sugars 9.1g
- Protein 21.1g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Fried shrimp are best served immediately. If necessary, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in an oven to maintain crispiness.
Substitutions: If fresh shrimp is unavailable, frozen peeled shrimp can be used; ensure they are thoroughly thawed and patted dry. For the sauce, you can substitute dashi stock with vegetable broth if a vegetarian version is preferred, though it will lack the traditional umami depth.
Tip: Keep the batter ice-cold for the crispiest result. Add ice cubes to the water when mixing the batter.
Variation: For a Crunchy Sweet Potato Shrimp variation, toss coarsely grated sweet potato in cornstarch and press onto the shrimp before dipping in batter.
Safety: Always use a thermometer to monitor oil temperature. Do not overcrowd the fryer, as this lowers the oil temperature and leads to greasy results.
