Tempura shrimp with soya dip sauce with sake – a detailed recipe приготоat ления. 
Time: 30min Difficulty: easy Servings: 4 servings as an appetizer B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Tempura:
- 450 gr peeled and chopped large shrimp
- 1 tbsp. rice flour plus 1 tbsp. for sprinkling
- 1 tbsp. cold sparkling water
- 1 egg yolk
- 1 tbsp. l sesame oil (optional)
- Cooking Oil
- Salt
Dip sauce:
- 1 tbsp. soy sauce
- 1/4 Art. sake
- 1 tbsp. l hot chili sauce
- 1 tbsp. l chopped fresh ginger
- 2 tbsp. l chopped fresh cilantro leaves
Recipes with similar ingredients: shrimp, rice flour, sparkling water, eggs, soy sauce, sake, chili sauce, ginger root, cilantro
Recipe preparation:
- Make dip sauce: Mix all the ingredients in a bowl. Leave the sauce to brew. Make the shrimp a butterfly, cutting them from the back, but not to the end. Expose each shrimp like a book and rinse with cold water. Make a batter for tempura: Pour 1 cup of rice flour into a bowl and pour sparkling water. Stir so that there are no lumps left. Add the egg yolk and beat well. The consistency of the dough It should be like a heavy cream. For flavor add sesame seeds oil (if used).
- In a wok or deep fat fryer, heat vegetable oil to 190 ° C, pouring it about 5 cm. Dry the shrimp well. Sprinkle shrimp with flour to absorb the remaining moisture and shake surplus. Dip the shrimp one at a time into the dough. Put 4-5 pcs. вhot oil. Do not overload the pan. Saute until golden brown, turning over once, about 3 min. To keep the oil clean during frying, collect with The surface is small pieces of dough that float in oil. Serve shrimp tempura with dip sauce.
