TEMPURA DIPPING SAUCE
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.
Provided by CRIMSON667
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g
WASABI TEMPURA SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the tempura: To begin, preheat the oil to 375 degrees F, and then begin the batter. In mixing bowl, mix the flour, baking powder, cornstarch and salt together, blending well. Next, add the egg and again mix. Then stir in the soda water and vinegar, and mix for final time. Keep cold until use and stir again before each use.
- For the sauce: In a bowl, blend the mayo and wasabi, whisking together well to form a smooth sauce. Hold cold until dressing the cooked shrimp.
- For the shrimp: Slice the shrimp from head to tail, forming 2 even pieces; this will yield 46 total pieces. Next, dip and evenly coat 12 shrimp at a time with the tempura batter, and then place in the hot oil. Cook until fluffy and golden brown, 2 to 3 minutes. Remove and repeat the process with the remaining shrimp.
- Once all the shrimp are cooked, toss them with the prepared sauce. Remove from the sauce without excess, and finish with lemon juice. Serve.
TEMPURA SHRIMP WITH WASABI CREAM DIPPING SAUCE
Make and share this Tempura Shrimp With Wasabi Cream Dipping Sauce recipe from Food.com.
Provided by lindsey.hamilton
Categories Spreads
Time 19m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- STIR together all ingredients (sour cream,.
- mayonnaise, wasabi powder and lime juice).
- for wasabi cream dipping sauce in a small.
- bowl. Cover bowl with plastic wrap and place.
- in refrigerator while shrimp cooks.
- PREHEAT oven to 425°. Place shrimp on baking sheet and bake for 14 minute.
- SERVE shrimp immediately with cold wasabi cream dipping sauce.
- Cook's Note The dipping sauce can be made a day ahead and stored in the.
- refrigerator until time to serve. Also, creating the beautiful presentation inches.
- the picture is simple. Use sweet and spice sauce (included in the shrimp.
- package) to create a pool of sauce on each appetizer plate. Add 2 to 3 shrimp.
- to each plate and a small individual ramekin of wasabi cream sauce. Garnish.
- with finely chopped green onions.
Nutrition Facts : Calories 49.3, Fat 4.5, SaturatedFat 1.6, Cholesterol 6.1, Sodium 57.3, Carbohydrate 2.2, Sugar 0.5, Protein 0.4
COCONUT FLAKE SHRIMP WITH PUMPKIN CURRY DIPPING SAUCE
Steps:
- For the shrimp:
- Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil.
- For the dipping sauce:
- In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp.
TEMPURA SHRIMP MAKI ROLL WITH SAMBAL AIOLI AND WASABI TOBBIKO
Provided by Food Network
Categories main-dish
Time 55m
Yield 24 pieces of sushi
Number Of Ingredients 23
Steps:
- For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
- For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
- On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.
SEARED TUNA WITH TEMPURA AVOCADO AND WASABI SAUCE
Steps:
- Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl. Dip and coat each tuna steak in the cumin mixture. In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side. Remove from the pan and set aside. The tuna should still be pink.
- In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes. Remove from wok and set aside.
- Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.
- To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot. Bring the sauce to a boil and let reduce. Once the sauce has reduced you are ready to serve.
- To serve this dish, place the avocado tempura in the center of each plate. Top with tuna and surround with the seaweed. Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.
SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
SHRIMP TEMPURA WITH DIPPING SAUCE
Cooks Illustrated May 2009. I'm including all three types of dipping sauce that were presented as options in the magazine.
Provided by LaJuneBug
Categories Japanese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
- While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
- When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
- Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
- NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
- DIPPING SAUCE: Mix all ingredients in a medium bowl.
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- Serve the warm tempura dipping sauce with your favorite tempura. Grate daikon radish (I use this grater) and squeeze water out gently and serve with the sauce.
SHRIMP TEMPURA DIPPING SAUCE - SIMPLY HOME COOKED
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- In a small saucepan add 1 teaspoon of Hon Dashi powder, 2 teaspoons of granulated sugar, and 3/4 cups water. Bring it to a boil for about 2 minutes.
- Remove from heat then pour in 3 tablespoons of low sodium soy sauce and 2 tablespoons of Mirin. Give it a good thorough mix and serve with shrimp tempura or make your own tempura batter for fried vegetables.
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