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Fried Shrimp Sauce

Fried Shrimp Sauce recipe image
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;€”a 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.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 25623.2
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;€”a 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
  • 4 Dust the shutake mushrooms and green peppers w1th cornstarch d1p 1nto
  • 5 Arrange the fned shnmp, mushrooms and green peppers on four platters
  • 1 pound (500 g) fresh whitebait
  • 112 cup Cornstarch
Directions
  1. 1
    Heat oil in a deep fryer or large pot to 350°F (175°C).
  2. 2
    Prepare the tempura batter by mixing flour, cornstarch, and ice-cold water until just combined; do not overmix.
  3. 3
    Pat the shrimp dry and lightly dust with cornstarch, then dip into the batter.
  4. 4
    Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes until golden brown and crispy.
  5. 5
    Remove shrimp from oil and drain on paper towels.
  6. 6
    While shrimp fry, combine soy sauce, mirin, dashi stock, and sugar in a small saucepan; simmer until slightly thickened to create the dipping sauce.
  7. 7
    Arrange the fried shrimp on serving platters.
  8. 8
    Serve immediately with bowls of warm dipping sauce and grated daikon radish on the side.
  9. 9
    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.

Keywords: fried, shrimp, sauce, japanese, tempura, crispy, soy, mirin, appetizer, seafood, deep-fry, umami, dinner, entertaining, batter, garnish, daikon, shichimi, crunchy, savory, quick
Read it online: https://www.chefs-mate.com/recipe/fried-shrimp-sauce-6/