Shrimps in tempura dough with dip sauce – a detailed recipe cooking. 
Time: 30 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. large peeled shrimp with tails
- Deep-frying vegetable oil
- 3 tbsp. sifted wheat flour (portioned)
- 2 tbsp. water
- 1 egg
Tempura dipping sauce:
- 2 tbsp. water
- 1/2 tbsp. soy sauce
- 1/2 tbsp. sweet rice wine
- 1 tbsp. l seafood broth
Recipes with similar ingredients: shrimp, soy sauce, rice wine, eggs
Recipe preparation:
- Pour oil into a deep fat fryer or large fryer 10 see. Heat it over medium heat until a drop of dough the size of the pea will not float on the surface, but will not spread, up to about 180 ° C.
- In a medium-sized bowl, mix 2 tbsp. wheat flour, water and egg. Beat lightly until the ingredients are mixed (the dough should to be with a small amount of lumps). Pour into a small bowl the remaining flour. Roll the shrimp in flour, then dip in dough. Fry in batches, for 2-3 minutes. to the party, turning over, until they are lightly browned. Culinary advice: When putting shrimp in oil, hold them by the tail and before starting fan out the frying.
- Remove the shrimp from the butter and place on a wire rack, mounted on a baking sheet to stack excess fat. Serve hot with tempura sauce. Tempura sauce: In a small saucepan mix water, soy sauce, sweet rice wine and broth from seafood. Bring to a boil over moderate heat. Reduce heat to moderately low and cook for 10-15 minutes, often stirring. Exit: 3 tbsp.
