Shrimp Tempura with Soy Sake Dipping Sauce Recipe

Name: Shrimp Tempura with Soy Sake Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; 1/4 cup sake; 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce); 1 tablespoon chopped fresh ginger; 2 tablespoons chopped fresh cilantro leaves; 1 pound large shrimp, peeled and deveined; 1 cup rice flour, plus 1 cup for dusting; 1 cup cold seltzer water; 1 egg yolk; 1 tablespoon sesame oil, optional; Vegetable oil, for frying; Kosher salt

Servings: persons

1 cup soy sauce
1/4 cup sake
1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce)
1 tablespoon chopped fresh ginger
2 tablespoons chopped fresh cilantro leaves
1 pound large shrimp, peeled and deveined
1 cup rice flour, plus 1 cup for dusting
1 cup cold seltzer water
1 egg yolk
1 tablespoon sesame oil, optional
Vegetable oil, for frying
Kosher salt

1
Make the dipping sauce: Combine all ingredients in a bowl.
2
Set aside to allow the flavors to develop.
3
Butterfly the shrimp by cutting down the back, being careful not to cut all the way through.
4
Open the shrimp like a book and rinse well with cold water.
5
Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer.
6
Stir with a whisk to get out all the lumps.
7
Add the egg yolk and blend it in well.
8
The batter should be the consistency of heavy cream.
9
Flavor with sesame oil, if using.
10
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer.
11
Dry the shrimp well.
12
Dust the shrimp in flour to soak up any remaining moisture, shake off excess.
13
Dip the shrimp into the batter one by one.
14
Drop 4 or 5 pieces at a time in the hot oil.
15
Do not overcrowd the pan.
16
Fry until golden brown, turning once, about 3 minutes.
17
To keep the oil clean between batches, skim off the small bits of batter that float in the oil.
18
Remove the fried shrimp from the oil and drain on paper towels; season them with salt.
19
Serve with the dipping sauce.

327

kcal

Calories

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

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup soy sauce, 1/4 cup sake, 1 tablespoon hot chili sauce (recommended: Srirachi Hot Chili Sauce), 1 tablespoon chopped fresh ginger, and more.

Yes, Shrimp Tempura with Soy Sake 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 Soy Sake Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions