Home-Style Shrimp and Squid Tempura
By bunny
Ingredients
- Batter:
- 1/4 lb peeled small shrimp
- 1/2 cup of cress or mitsuba
- 1/4 lb calamari
- 3 scallions
- Flour (as needed)
- "AJINOMOTO RICE BRAN OIL"
- Grated daikon
- 1 beaten egg
- 1 cup flour
- Cold Water
- Dipping Sauce:
- 1/3 tsp “HON-DASHI"
- 1/4 cup mirin
- 1/4 cup light soy sauce
- 1 cup water
Details
Servings 4
Preparation
Step 1
1. De-vein the shrimp and drain well. Dice calamari and scallions into 1/2-inch pieces.
2. To make a batter, beat the eggs in a measuring cup, then add cold water exactly up to the one-cup line. Pour into a bowl. Pour in cup flour all at once and blend lightly. Refrigerate batter until ready to use.
3. To make a dipping sauce, bring "HON-DASHI", mirin, light soy sauce and water to a boil in a small saucepan, then remove from heat and set aside.
4. In a small bowl, dredge a third of the shrimp in flour, then dip in about 2 to 3 Tbsp of the batter.
5. Gently place batttered shrimp in preheated deep fryer (350º). Don't touch until the batter sets, then turn over. Remove to a large serving plate when small bubbles appear around the battered shrimp. Repeat Steps 4 and 5 with the remaining shrimp, calamari and scallions.
6. Serve with the dipping sauce and grated daikon.
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