| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup rice wine
- 1/4 teaspoon salt
- 1/2 pound fresh shrimp, peeled and deveined
- 2 liters vegetable oil, for deep frying
- 1/4 cup all-purpose flour
- 1/3 cup ice water
- 1/4 cup cornstarch
- 1 egg yolk
- 1/4 teaspoon sugar
- 1/2 teaspoon baking powder
- 1 cup soy sauce
- 1/2 cup water
- 3/8 cup seasoned rice vinegar
- 4 teaspoons sugar
- 1/4 cup scallions, thinly sliced
Instructions
- In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
- Heat oil in deep-fryer or large wok to 375 degrees F.
- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
- Tempura sauce:
- Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 32 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 128 mg |
| Sodium | 3622 mg |
| Serving Size | 1 of 4 servings |
| Calories | 484 |
| Total Fat | 32 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 128 mg |
| Sodium | 3622 mg |
Reviews
The best EVER Tempura I have had yet!!!
Insanely quick, easy, and delicious!!
This is a great recipe for tempura for those people who don’t normally have rice flour at home. Although tempura batter is normally made with rice flour I couldn’t tell the difference. Chef Irvine comes through once agin!