This is my take on tempura fried shrimp for inside sushi rolls, the original tempura shrimp recipe is a light batter that’s very airy when fried and its nice but it always seemed a little bland to me, So I made it slightly more to my liking tempura recipe by marinating the shrimp before cooking it, the marinade accentuates the shrimp taste while the thicker batter with Japanese bread crumbs “Panko” make a very crispy outer shell.
Peel the shrimp but leave the tail attached, then make 3 small cuts one in the middle and one on each side, this prevents the shrimp from curling up when you cook it.
Marinade the shrimp in :
– 2 Tbsp fish sauce (made of anchovies)
– 1 tsp soya sauce
– 1 tsp thick teriyaki sauce
– 1 tsp sesame seed oil
– 3 cloves crushed garlic
leave the shrimp to absorb the marinade juices for at least 2 hours.
Mix the tempura batter.
Mix 100g tempura flour with 160 ml cold water.
Dip the marinated shrimp in to the batter then roll it in the Panko and straight in to the deep fryer.
Only fry 3-4 at a time to control the frying process better, Deep fry until a golden brown.
If you are not shore just cut one in half a check the shrimp is not raw inside.
Leave to cool down on a paper towel, Done.
You can eat these delicious tempura shrimp on their own, if so I would highly recommend adding okonomiyaki dipping sauce.
Or you can add these to a sushi roll recipe like the pink salmon sushi roll recipe.