Tuesday, December 28, 2010

Shrimp Tempura with Ponzu Sauce

This delicious Japanese food is the perfect as a snack or a side dish and it's very easy to make.


12 Large Shrimp with tail (peeled and deveined)
1 1/2 cup Tempura batter mix
1 cup ice cold water
Oil to fry

Ponzu sauce:

1/3 cup Soy Sauce
1/4 cup Lemon Juice
2 Tablespoon white rice vinegar
1 teaspoon sugar
sesame seeds.

In a large bowl place 1 cup ice cold water and sprinkle over the Tempura batter mix evenly. Mix with a wire whisk  or chopsticks quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy.

Heat oil to 350 F. To fry shrimp, hold one at a time by the tail and dip into the batter and slide gently into the oil. Fry until golden brown. Drain on paper towels. Serve hot with Ponzu Sauce.

Ponzu Sauce

Mix all the ingredients in a small bowl until all ingredients are incorporated.

All recipes are on Petitchef