Best Rock Shrimp Tempura Pan Fried Recipes

ROCK-SHRIMP-AND-ASPARAGUS TEMPURA

Rock-Shrimp-and-Asparagus Tempura image

Provided by Amanda Hesser

Time 15m

Yield Serves 4, as a first course

Number Of Ingredients 7

Ingredients

1/2 teaspoon sea salt
1 egg
1 cup flour
2 cups panko
1/2 pound rock shrimp
1 pound asparagus, trimmed
Vegetable oil

Steps:

In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams

CHEF JOHN'S SHRIMP TEMPURA

Chef John's Shrimp Tempura image

I'm showing you what I think is the easiest, simplest, best method for doing tempura, which produces something with an extremely thin, but still very crispy, coating. If you're not into shrimp, this technique will work with many other things.

Provided by Chef John

Categories Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

12 each large shrimp, peeled and deveined
canola oil for frying
¼ cup self-rising flour
¼ cup potato starch
½ teaspoon kosher salt
1 pinch cayenne pepper
½ cup cold sparkling water
½ cup prepared dashi stock
¼ cup mirin
¼ cup soy sauce
1 pinch white sugar, or to taste
grated daikon radish

Steps:

Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
Heat oil in a deep fryer to 375 degrees F (190 degrees C).
Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed. Serve shrimp with dipping sauce.

Nutrition Facts : Calories 170.1 calories, Carbohydrate 19.4 g, Cholesterol 96.1 mg, Fat 1.4 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 1381.4 mg