Classic Tempura
Along with sushi, tempura is one of the most common Japanese dishes served outside of Japan.. Juicy plump shrimp and fresh vegetables are dunked in lumpy batter and deep-fried to a light, crunch. Dunking the tempura into a creamy Sriracha dipping sauce, makes it even more addictive!
Ingredients:
Dipping Sauce:
- 1 cup (240 ml) mayonnaise
- ¼ cup (60 ml) sriracha
- 3 tablespoons (45 ml) sweet soy sauce
Tempura:
- 1 cup (240 ml) flour
- 1 teaspoon (5 ml) salt
- 1 egg
- 1 tablespoon (15 ml) vegetable oil
- 1 cup (240 ml) cold sparkling water
- ½ cup (120 ml) ice water
- Vegetable oil, for deep frying
- Cornstarch, for dredging
- 10 shrimp, peeled and deveined
- 6-8 small rainbow carrots, peeled and quartered
- 1 Japanese eggplant, cut into ½ inch (1.25 cm) slices
- 10 shiitake mushroom caps
Method:
For the Dipping sauce:
- In a bowl, combine the mayonnaise, sriracha, and sweet soy. Mix well. Refrigerate until needed.
For the Tempura:
- In a bowl, sift together the flour and salt. Add the egg, oil, sparkling, and ice water. Beat until combined, but still a bit lumpy.
- In a large heavy-bottomed pot, heat the oil to 325 F (160 C). Dredge the shrimp in cornstarch, then dip in the batter and carefully lower into the hot oil. Fry until golden brown, 1-2 minutes.
- Transfer the shrimp out of the oil and drain on a paper towel-lined plate. Repeat these steps with the vegetables.
- Serve immediately with the dipping sauce.