1/1 Photo of Shrimp Tempura With Dipping Sauce
Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.
My Private Note
Units: US | Metric
- 3 quarts vegetable oil
- 1 1/2 lbs jumbo shrimp, peeled and deveined (8 to 12 per pound)
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup vodka (see note)
- 1 cup seltzer water
- kosher salt
Ginger Soy Dipping Sauce
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 garlic cloves, minced (about 1 teaspoon) or 1 garlic clove, pressed through garlic press (about 1 teaspoon)
- 2 teaspoons grated fresh ginger
- 1 scallion, finely chopped
Teppayaki Mustard Dipping Sauce
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon lime, juice of
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 teaspoons prepared horseradish
Chile Aioli Dipping Sauce
- 1Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
- 2While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
- 3When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
- 4Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
- 5NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
- 6DIPPING SAUCE: Mix all ingredients in a medium bowl.
Browse Our Top Japanese Recipes
You Might Also Like...View All Japanese Recipes
Nutritional Facts for Shrimp Tempura With Dipping Sauce
Serving Size: 1 (1120 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 6551.1
- Calories from Fat 6062
- Total Fat 673.6 g
- Saturated Fat 87.8 g
- Cholesterol 322.1 mg
- Sodium 2042.3 mg
- Total Carbohydrate 68.6 g
- Dietary Fiber 2.6 g
- Sugars 5.9 g
- Protein 44.4 g