Shrimp Tempura w/Dipping Sauce

1.First you need to get everything cold. Start by measuring and placing water and club soda in the refrigerator for 30 minutes.

2.Sift the flour and cornstarch into a bowl and place in the refrigerator for 30 minutes.

3.MAKING THE SAUCE In a small saucepot, combine the water, soy sauce, mirin, ginger, and sesame oil. Stir well to create the dipping sauce. Heat until mixture reaches a boil. Set aside.

4.PREPARING THE SHRIMP They should be peeled (tail on), deveined, cleaned, and stretched. To stretch shrimp, start by removing the heads and shell keeping the tails. Optional, remove the spiky shell above the tail. Make a shallow incision along the back of the shrimp to remove the vein, simply scrape it out using your knife. Another option is to cut the end of the tails on an angle for a sharp look, then scraping away the inside using the blade of your knife.

5.Next, use a sharp knife to make a 3 to 5 shallow spaced cuts on the inside of the shrimp. Be careful not to cut too deeply, as this will cause the shrimp to lose its juices. Once the shrimp is cut, gently flatten it on your board belly side down, then push down over each cut using your fingers. You should hear the sounds of each muscle breaking. This will form a long, thin strip. Finally, rinse the shrimp under cold water and pat dry with a paper towel. By taking the time to stretch your shrimp, you’ll end up with a tastier and more attractive dish. Season shrimp with Old Bay Seasoning (optional)

6.Preheat your oil to 350°F / 176°C.

7.Into a cold mixing bowl, add the water and crack the whole egg. Using a whisk, mix well but try not to create too much foam. If you have too much, scoop some out. Add club soda and mix.

8.Slowly add the flour/cornstarch mixture one third at a time. Gently push down the flour into the liquid using a fork or chopsticks to incorporate it. (Do not whisk or over mix.)

9.Test your oil by adding a drop of batter, if it sizzles and floats, you’re ready to fry.

10.Coat your shrimps in a thin layer of flour and then dip them in the batter. Carefully place them into the oil and allow to fry until crispy, but not golden. Start with one at a time until you are used to it. Cook Shrimp 2-4 minutes.

11.Once cooked, place on a wire rack to allow the excess oil to drip off.

12.Transfer the crispy tempura shrimp to a serving platter. Garnish with thinly sliced green onion and toasted sesame seeds.

13.Serve the shrimp immediately with the soy dipping sauce on the side for a delightful crunch. Enjoy!