Cooking Instructions
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Step 1
Tempura Sauce: combine
Water (180 mL)
,
Dashi Stock Granules (as needed)
,
Soy Sauce (45 mL)
,
Mirin (30 mL)
,
Granulated Sugar (2 g)
in a small saucepan.
Step 2
Prepare the
Shrimp (10)
. Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.
Step 3
Heat up enough
Cooking Oil (as needed)
for deep-frying in a pot.
Step 4
Dredge the peeled shrimps in
All-Purpose Flour (125 g)
then dip it in
Eggs (2)
then cover it in
Panko Breadcrumbs (75 g)
. Do so to all the peeled shrimps.
Step 5
Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce,
Scallions (2 g)
, and
Daikon Radishes (5 g)
on the side.
