Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe

Name: Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe
Prep time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup of mayonnaise; 3 tablespoons of gochujang (refer to note); 2 tablespoons of yuzu juice (refer to note); 2 tablespoons of chopped chives (with extra for garnish); 1 pound of medium shrimp (peeled, deveined, and halved crosswise); 2 quarts of peanut oil; 1 cup of unbleached all-purpose flour; 1/2 cup of rice flour (or cornstarch); 1 egg; 1 1/2 cups of ice cold seltzer water; Kosher salt

Previous

Next

Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe

Are you a seafood lover? Do you enjoy the crispy goodness of tempura? If so, you’re in for a treat! In this article, we’ll explore the delectable world of shrimp tempura and how to make it even more tantalizing with a creamy spicy yuzu sauce. Get ready to embark on a culinary adventure that will leave your taste buds dancing!

The Art of Tempura

Tempura is a traditional Japanese dish that involves deep-frying battered seafood or vegetables. The result? A light and crispy treat that is simply irresistible. The secret to achieving the perfect tempura lies in the batter. It should be delicate and airy, allowing the main ingredient to shine through.

Shrimp Tempura: The Star of the Show

Shrimp tempura is a classic choice for tempura lovers. The combination of the succulent shrimp and the crispy batter creates a symphony of flavors and textures. The key to making shrimp tempura that is both crispy and juicy is to use fresh, high-quality shrimp. It’s important to remove the shell and devein the shrimp before battering and frying them to perfection.

Creamy Spicy Yuzu Sauce: A Burst of Flavor

Now, let’s talk about the star of our recipe – the creamy spicy yuzu sauce. Yuzu is a citrus fruit that is native to East Asia. It has a unique flavor profile that is both tangy and aromatic. When combined with creamy mayonnaise and a hint of spice, it creates a sauce that elevates the shrimp tempura to a whole new level.

How to Make Shrimp Tempura with Creamy Spicy Yuzu Sauce

To make shrimp tempura with creamy spicy yuzu sauce, you’ll need a few key ingredients and some basic kitchen tools. Here’s a step-by-step guide:

Step 1: Prepare the Shrimp

Start by peeling and deveining the shrimp. This will ensure that you remove any unwanted grit and enhance the overall texture of the tempura. Pat the shrimp dry with a paper towel to remove excess moisture.

Step 2: Make the Batter

Next, prepare the tempura batter. Combine flour, cornstarch, baking powder, and a pinch of salt in a bowl. Gradually add ice-cold water and mix until you achieve a smooth and thin consistency. The key is to avoid overmixing the batter, as this can result in a heavy and dense tempura coating.

Step 3: Fry the Shrimp

Heat vegetable oil in a deep pan or pot. The oil should be hot enough to fry the shrimp but not smoking. Dip each shrimp into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry until the shrimp turns golden brown and crispy. Remove the shrimp from the oil and place them on a paper towel to drain any excess oil.

Step 4: Make the Creamy Spicy Yuzu Sauce

While the shrimp are cooling, it’s time to prepare the creamy spicy yuzu sauce. In a bowl, combine mayonnaise, yuzu juice, soy sauce, honey, and a pinch of chili flakes. Mix well until all the ingredients are fully incorporated. Adjust the spice level and sweetness according to your preference.

Step 5: Serve and Enjoy!

Arrange the shrimp on a plate and drizzle the creamy spicy yuzu sauce over them. Garnish with sliced scallions and sesame seeds for an added touch of elegance. Serve immediately and savor each crispy bite dipped in the creamy and tangy sauce.

Frequently Asked Questions

1. Can I use frozen shrimp for shrimp tempura?

Yes, you can use frozen shrimp for shrimp tempura. Just make sure to thaw them completely and pat them dry before battering and frying.

2. Can I substitute yuzu juice with another citrus fruit?

While yuzu juice adds a unique flavor, you can substitute it with a combination of lemon and lime juice for a similar tangy taste.

3. Can I make the creamy spicy yuzu sauce in advance?

Yes, you can make the sauce in advance and refrigerate it. Just remember to give it a good stir before serving to ensure all the flavors are well combined.

4. Can I use the creamy spicy yuzu sauce for other dishes?

Absolutely! The creamy spicy yuzu sauce is a versatile condiment that pairs well with various seafood, grilled meats, and even vegetables. Get creative and experiment with different dishes!

5. Can I make tempura without deep-frying?

While deep-frying is the traditional method for making tempura, you can also try shallow frying or using an air fryer for a healthier alternative.

6. How can I achieve a light and crispy tempura batter?

To achieve a light and crispy tempura batter, it’s crucial to use ice-cold water and avoid overmixing the batter. The cold water creates steam, which helps to create air pockets in the batter, resulting in a light and airy texture.

7. What other sauces can I serve with shrimp tempura?

Aside from the creamy spicy yuzu sauce, you can serve shrimp tempura with traditional tempura dipping sauce, soy sauce, or even a tangy ponzu sauce.

8. Can I use a different type of seafood for tempura?

Absolutely! Tempura is incredibly versatile, and you can use various types of seafood such as fish, squid, scallops, or even vegetables like sweet potato and zucchini.

Conclusion

Shrimp tempura with creamy spicy yuzu sauce is a delightful dish that combines the crispiness of tempura with the tangy and creamy flavors of the sauce. It’s a perfect choice for seafood lovers who want to indulge in a unique and delicious culinary experience. So, gather your ingredients, follow the steps, and get ready to savor each bite of this mouthwatering delight!

Shrimp Tempura with Creamy Spicy Yuzu Sauce Recipe

Prep5 min

Total30 min

Servings4

1/2 cup of mayonnaise
3 tablespoons of gochujang (refer to note)
2 tablespoons of yuzu juice (refer to note)
2 tablespoons of chopped chives (, with extra for garnish)
1 pound of medium shrimp (, peeled, deveined, and halved crosswise)
2 quarts of peanut oil
1 cup of unbleached all-purpose flour
1/2 cup of rice flour (or cornstarch)
1 egg
1 1/2 cups of ice cold seltzer water
Kosher salt

In a medium bowl, combine mayonnaise, gochujang, yuzu, and chives. Whisk the ingredients together.
Place the shrimp on a baking sheet lined with paper towels. Pat them dry to remove any excess moisture.
In a large, heavy dutch oven or wok, heat peanut oil over high heat until it reaches 390 degrees Fahrenheit. Use a deep-frying thermometer to measure the temperature. This process should take approximately 12 minutes. Once it reaches the desired temperature, lower the heat to maintain it.
In a large bowl, whisk together flour and rice flour. Add eggs and soda water. While shaking the bowl with one hand, rapidly whisk the mixture with the other hand using chopsticks. The batter should just come together, and there may still be dry clumps of flour remaining. Prepare a second bowl by lining it with a triple layer of paper towels.
Working in two batches, submerge the shrimp in the batter and turn them to coat evenly. Lift a handful of shrimp, allowing any excess batter to drip off, and carefully place them into the hot oil one at a time. Repeat this process until the first half of the shrimp are in the fryer. Fry the shrimp, constantly agitating them with chopsticks or a wire mesh spider, until the tempura becomes a pale golden brown and very crisp. This should take approximately 2 minutes. Transfer the fried shrimp to the paper-towel

Asian, Asian Cuisines, east asian, East Asian Cuisines, Japanese, Japanese Cuisine, lunar new year, Recipes, Recipes by World Cuisine, World Cuisines