Description

Ingredients

• Shrimp
• 🍤 10 medium shrimp (peeled, tails on, deveined) seafood Original: 🍤 10 medium shrimp (peeled, tails on, deveined)
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• 🌾 1 tbsp flour (for dusting) gluten Original: 🌾 1 tbsp flour (for dusting)
• Batter
• 🌾 100 g cake flour (or all-purpose + 1 tbsp cornstarch) gluten Original: 🌾 100 g cake flour (or all-purpose + 1 tbsp cornstarch)
• 🥚 1 egg yolk egg Original: 🥚 1 egg yolk
• 💧 180 ml ice-cold sparkling water (or regular cold water) Original: 💧 180 ml ice-cold sparkling water (or regular cold water)
• Frying
• 🛢️ 600 ml vegetable oil Original: 🛢️ 600 ml vegetable oil
• Dipping sauce (tentsuyu)
• 🍶 100 ml dashi Original: 🍶 100 ml dashi
• 🍶 25 ml soy sauce glutensoy Original: 🍶 25 ml soy sauce
• 🍯 25 ml mirin Original: 🍯 25 ml mirin
• 🍚 1 tbsp grated daikon (optional) Original: 🍚 1 tbsp grated daikon (optional)

Preparation

• Prep shrimp: Make 3–4 shallow cuts on the belly side to keep them straight. Pat dry and lightly dust with flour.
• Mix batter: In a bowl, lightly whisk egg yolk and cold water. Add flour and stir very briefly (lumps are fine). Keep chilled.
• Heat oil: 170–175°C.
• Fry: Dip shrimp in batter, fry in small batches 1–1.5 min until pale golden and crisp. Do not overcrowd.
• Drain: Place on paper towel or wire rack.
• Sauce: Combine dashi, soy, and mirin in a small saucepan; heat gently. Serve warm with grated daikon if desired.

Total Time

Nutritional Value

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