Shrimp Tempura

Most recipes in my blog result from my personal experiences that I later try to recreate here.
We were in London with my wife after a long and tiring morning along Oxford street we found ourselves in a Japanese sushi bar located in one of the small streets nearby. We sat on the  charis in front of a long line with bowls full of sushi, shrimps and other delicacies. Some of the dishes were familiar to me because I'm a big fan of sushi and I plan to share a sushi recipe soon.I started trying different bowls and everything was so delicious, but at one point I reached the bowl with the shrimp tempura. The shrimps were unique, so tasty and light  that I decided to find this recipe and prepare it myself.  So I found this amazing recipe, generally I've always been a fan of battered food, but remained fascinated by the lightness of the batter in this Japanese recipe.

300 g shrimps size 30/40

For the batter
125 g - wheat flour
75 g - cornmeal
300 ml. - Cold water
Oil / olive oil

For the sauce
200 ml. - Dashi
60 ml. - Mirin (sweet rice wine)
40 ml. - Soy sauce
pinch of salt
fresh ginger

Clean  the shrimp leaving tails only. Mix wheat flour with cornmeal, 1 / 4 tsp salt and put the ready batter in the freezer for 15 minutes.

Meanwhile prepare the sauce (if you can not find the specific ingredients such as mirin sauce and Dashi, you can use soy sauce), and mix Dashi, mirin, soy sauce  and pinch of salt. Leave the mixture to boil and remove from heat to cool. Now add 1 / 3 of grated ginger root and leave aside.

Mix the wheatflour and other ingredients with water until you get a homogeneous mixture (batter). Heat the oil at maximum in a double bottom deep pan, it will take about 10 minutes to reach the desired temperature . You can be sure that the temperature is reached if when putting a drop of the batter in the pan it comes to the surface.

Dip the shrimp one by one in the batter and fry until golden brown. When the shrimps are ready place them on household paper to drain the fat.


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