Tempura Sauce
| Cuisine | : | Chinese |
| Calories | : | 84 |
| Type | : | Non Vegetarian |
| Serving Size | : | 3 cups |
| Course | : | Accompliments |
| Preparation Time | : | 35 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Water | 2 | Cup |
| 2 | Soy sauce | 1/2 | Cup |
| 3 | Sweet rice wine | 1/2 | Cup |
| 4 | Seafood stock | 1 | Tablespoon |
Recipe Details
The traditional Japanese dipping sauce for shrimp or vegetable tempura.
Cooking Instructions
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of batter floats but does not swell, about 350 degrees F.
In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined (batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.
Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.
Garnishing Instructions
Remove from oil and drain on a cooling rack over a baking sheet.
Serving Instructions
Serve hot with tempura sauce.