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Home Krokante tempura garnalen met zoetzure dipsaus

Asian Crispy Snack Frying Shrimp Tempura Festive

Tempura doesn't have to stay a restaurant dish. With a good deep fryer on your stovetop you can have a plate of crunchy shrimp on the table in about fifteen minutes that no one will refuse. The secret is in the batter: ice-cold water and rice flour give that typical airy bite. If you prefer to fry without oil, an airfryer & deep fryer is a fine alternative. But for that truly crispy tempura bite you should go for the classic method, and you can taste the difference right away.

x_ckl_recipe_markerCrispy tempura shrimp with sweet-and-sour dipping sauce Homemade tempura shrimp with a light rice-flour batter and a fresh sweet-and-sour dipping sauce. A tasty bite that's easy to make at home and that everyone enjoys. How to make crispy tempura shrimp with sweet-and-sour dipping sauce? Appetizer Asian 4 servings 15 min 30 min

Make the dipping sauce: mix rice vinegar, sugar, soy sauce, garlic and chili flakes in a small bowl. Stir until the sugar dissolves and set the sauce aside.
Pat the shrimp dry with paper towels. Lightly season them with salt and keep them in the fridge until ready to use.
Make the tempura batter: combine the rice flour and the flour in a bowl. Add the ice-cold sparkling water and stir briefly. The batter can be lumpy — that's actually good for the airy texture.
Fill the deep fryer with sunflower oil and heat the oil to 180 degrees. Use a kitchen thermometer to check the correct temperature.
Dip the shrimp in the batter and let the excess batter drip off. Carefully place them in the fryer basket and slowly lower the basket into the hot oil.
Fry the shrimp in batches of four to five pieces, about 2 to 3 minutes, until the batter is pale golden and crisp. Gently shake the basket halfway through.
Let the shrimp drain briefly on paper towels. Serve immediately with the sweet-and-sour dipping sauce and garnish with finely sliced spring onions and sesame seeds.

Asian Crispy Snack Frying Shrimp Tempura Festive 500 g raw tiger prawns, peeled and cleaned 120 g rice flour 40 g flour 180 ml ice-cold sparkling water Sunflower oil, enough for deep-frying Pinch of salt 2 spring onions, finely sliced 1 tbsp sesame seeds, toasted For the dipping sauce: 4 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sugar 1 clove garlic, finely grated Pinch of chili flakes to taste Deep fryer with basket Kitchen thermometer Mixing bowl Paper towels Small bowl for the sauce Whisk or fork Air Fryer & Deep Fryer air-fryer-deep-fryer Small Bowls small-bowls Dipping dishes dipping-bowls BerlingerHaus Airfryer XL Matt Anthracite - with Viewing Window - 5 Liters - 1400W BerlingerHaus Airfryer Crispy air fryer shrimp with garlic-lime dip foodies-krokante-airfryer-garnalen-met-knoflook-limoendip Apple soufflé bun foodies-broodje-appelsouffle Crispy karaage chicken with yuzu mayo foodies-krokante-karaage-kip-met-yuzu-mayo Crispy air fryer gyoza with soy dip foodies-krokante-airfryer-gyoza-met-sojadip

Recipe

Crispy tempura shrimp with sweet-and-sour dipping sauce

Homemade tempura shrimp with a light rice-flour batter and a fresh sweet-and-sour dipping sauce. A tasty bite that's easy to make at home and that everyone enjoys.

Course	Appetizer
Kitchen	Asian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	30 min

Equipment

Deep fryer with basket
Kitchen thermometer
Mixing bowl
Paper towels
Small bowl for the sauce
Whisk or fork

Ingredients

500 g raw tiger prawns, peeled and cleaned
120 g rice flour
40 g flour
180 ml ice-cold sparkling water
Sunflower oil, enough for deep-frying
Pinch of salt
2 spring onions, finely sliced
1 tbsp sesame seeds, toasted
For the dipping sauce: 4 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sugar
1 clove garlic, finely grated
Pinch of chili flakes to taste

How to make crispy tempura shrimp with sweet-and-sour dipping sauce?

Make the dipping sauce: mix rice vinegar, sugar, soy sauce, garlic and chili flakes in a small bowl. Stir until the sugar dissolves and set the sauce aside.
Pat the shrimp dry with paper towels. Lightly season them with salt and keep them in the fridge until ready to use.
Make the tempura batter: combine the rice flour and the flour in a bowl. Add the ice-cold sparkling water and stir briefly. The batter can be lumpy — that's actually good for the airy texture.
Fill the deep fryer with sunflower oil and heat the oil to 180 degrees. Use a kitchen thermometer to check the correct temperature.
Dip the shrimp in the batter and let the excess batter drip off. Carefully place them in the fryer basket and slowly lower the basket into the hot oil.
Fry the shrimp in batches of four to five pieces, about 2 to 3 minutes, until the batter is pale golden and crisp. Gently shake the basket halfway through.
Let the shrimp drain briefly on paper towels. Serve immediately with the sweet-and-sour dipping sauce and garnish with finely sliced spring onions and sesame seeds.

Cooking mode Prevents your screen from going to sleep

Tempura shrimp are one of those dishes that quiet the table the moment of the first bite. The key to success is frying in small batches so the oil temperature stays stable. If you put too many shrimp in the pan at once, the temperature drops and the batter becomes limp instead of crispy. Just be patient — the result is well worth the wait.

A good deep fryer with a basket really makes the job easier. You lower the shrimp in and lift them out together, without fiddling with a skimmer. After use, let the oil cool, filter it and store it for next time. Quality cookware that serves you for years is a smart investment in the kitchen.

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