Shrimp tempura
Recipe by Chef Jean Soulard
Light, crispy, and full of flavour, Chef Jean Soulard’s shrimp tempura is a true delight. With a delicate batter and a dipping sauce enhanced by UMAM fish sauce, this simple dish never fails to impress. Enjoy it hot for the perfect crunch!
Serves: 4
Preparation time: 20 minutes
Cooking time: about 2 minutes
Ingredients:
- 20 large shrimp, shelled
- 60 g (about 15) green beans, trimmed
- 60 g (about ¼) zucchini and 60 g (about ¼) eggplant, both cut into sticks the same size as the shrimp
- 4 shiitake mushrooms
- Frying oil
Sauce
- 60 ml (¼ cup) soy sauce
- 60 ml (¼ cup) mirin
- 5 g (1 tsp) sugar
- 15 ml (1 tbsp) UMAM fish sauce
Batter
- 2 eggs
- 400 ml (1 ⅔ cups) ice-cold water
- 210 g (1 ⅔ cups) flour
Sides : Grated daikon, grated horseradish, and grated ginger
Instructions:
- Prepare the sauce. Whisk all sauce ingredients together and set aside.
- Prepare the batter. Beat the eggs with the ice-cold water, then add the flour all at once and mix briefly. Do not overmix or try to make the batter smooth; it should remain lumpy. Whisk the batter as you use it.
- Dip the shrimp and vegetables into the batter, then fry immediately in very hot oil.
- Drain on paper towels. Serve hot with the sauce and the sides.
Note: The batter should form only a thin veil over the shrimp or vegetables.
Recipe photo for reference only.