Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup ice-cold water
- 1 egg
- 1 tbsp. vegetable oil
- 1/4 cup mayonnaise
- 2 tsp. wasabi paste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the ice-cold water, egg, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined. The batter should be lumpy.
4. Cut the shrimp into small pieces and add them to the batter, stirring until coated.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Using a small cookie scoop or spoon, drop the shrimp mixture into the hot oil, frying in batches until golden brown and crispy.
7. Remove the shrimp balls from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. In a small bowl, mix together the mayonnaise and wasabi paste to make the dipping sauce.
9. Serve the tempura shrimp balls hot with the wasabi mayo on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
375°F for frying
Serving size:
Makes approximately 20 shrimp balls
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 12g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Other seafood, such as scallops or crab, can be substituted for the shrimp.
Variations:
- Add diced vegetables, such as bell peppers or onions, to the batter for added flavor and texture.
- Use different dipping sauces, such as sweet chili sauce or soy sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy tempura.
- Do not overcrowd the fryer or pot, as this will lower the temperature of the oil and result in soggy tempura.
- Use a small cookie scoop or spoon to make uniform-sized shrimp balls.
Storage instructions:
Tempura shrimp balls can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the shrimp balls on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the tempura shrimp balls on a platter with the dipping sauce in a small bowl in the center.
Garnishes:
Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
Pair with a light and refreshing salad or steamed vegetables for a complete meal.
Suggested side dishes:
- Edamame
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water until it reaches the desired consistency.
- If the tempura is not crispy, the oil may not be hot enough or the shrimp balls may be too large.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
- Use caution when frying with hot oil.
Food history:
Tempura is a Japanese dish that was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
The tempura shrimp balls are crispy and savory, with a hint of sweetness from the shrimp. The wasabi mayo adds a spicy kick and creamy texture.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Japanese