Shrimp Tempura With Dipping Sauce Recipe

Name: Shrimp Tempura With Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp Tempura; 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; 1/2 cup mayonnaise; 2 tablespoons chili sauce (Thai-style chili sauce, like sriracha); 1 tablespoon lime, juice of; 1/4 teaspoon soy sauce; 1 tablespoon grated fresh ginger

Servings: persons

Shrimp Tempura
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
1/2 cup mayonnaise
2 tablespoons chili sauce (Thai-style chili sauce, like sriracha)
1 tablespoon lime, juice of
1/4 teaspoon soy sauce
1 tablespoon grated fresh ginger

1
Adjust 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.
2
While oil heats, make 2 shallow cuts about 1/4 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.
3
When 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.
4
Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
5
NOTE: 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 11/2 to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
6
DIPPING SAUCE: Mix all ingredients in a medium bowl.

1447

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Shrimp Tempura, 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, and more.

Yes, Shrimp Tempura With Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Tempura With Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions