This Japanese-inspired dish features crispy fried shrimp coated in almond slivers, paired with a simple yet elegant warm dipping sauce. The sauce combines the umami depth of dashi stock with the sweetness of mirin and the saltiness of soy sauce, creating a perfect balance of flavors. The shrimp are prepared by deveining, scoring to prevent curling, and deep-frying until golden brown. This meal is quick to prepare and makes for a satisfying weeknight dinner or a light appetizer for guests. It highlights the freshness of the shrimp while offering a comforting, homemade taste that pairs beautifully with steamed rice or pickled vegetables.
Fried Shrimp Sauce
Description
This Japanese-inspired dish features crispy fried shrimp coated in almond slivers, paired with a simple yet elegant warm dipping sauce. The sauce combines the umami depth of dashi stock with the sweetness of mirin and the saltiness of soy sauce, creating a perfect balance of flavors. The shrimp are prepared by deveining, scoring to prevent curling, and deep-frying until golden brown. This meal is quick to prepare and makes for a satisfying weeknight dinner or a light appetizer for guests. It highlights the freshness of the shrimp while offering a comforting, homemade taste that pairs beautifully with steamed rice or pickled vegetables.Ingredients
Directions
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Trim the whiskers and legs of the shrimp with scissors. Peel the shrimp, keeping the tails intact, and reserve the heads for dashi if desired.
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Make a small slit along the back of each shrimp and devein it. Remove the dark vein and discard.
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Make several small incisions crosswise on the underside of each shrimp to prevent them from curling when fried.
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Pat the shrimp dry with paper towels and dust them lightly with cornstarch. Set aside.
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Prepare the dipping sauce by combining the dashi stock, soy sauce, and mirin in a small saucepan.
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Bring the sauce mixture to a gentle simmer, then remove from heat and cover to keep warm.
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Heat oil in a wok or deep saucepan to 350&# 194;°F (175ðC).
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Dip each shrimp into tempura batter, ensuring it is fully coated.
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Press almond slivers onto the battered shrimp to coat well.
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Deep-fry the shrimp until light golden brown and crispy.
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Drain the fried shrimp on paper towels and serve immediately with the warm dipping sauce.
Nutrition Facts
- Amount Per Serving
- Calories 2672.4kcal
- % Daily Value *
- Total Fat 29.8g46%
- Saturated Fat 13.7g69%
- Cholesterol 24.8mg9%
- Sodium 235204.9mg9801%
- Total Carbohydrate 276.6g93%
- Dietary Fiber 42.0g168%
- Sugars 49.8g
- Protein 350.1g701%
* 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
For the dipping sauce, you can substitute dashi stock granules dissolved in water if fresh dashi is unavailable.
Almond slivers add a nice crunch and nutty flavor, but you can also use panko breadcrumbs or sesame seeds if preferred.
Ensure the oil temperature is consistent to achieve a crispy exterior without overcooking the shrimp.
Serve the shrimp hot with grated daikon radish on the side for a refreshing contrast.
