Shrimp Tempura with Sake Dipping Sauce

Made  times
Marcy McClure Mock 0

"Delicious tempura shrimp, just like our favorite restaurant. The batter can also be used to dip & fry fresh veggies! The dipping sauce is a wonderful compliment to the mild taste of the shrimp."
Added to shopping list. Go to shopping list.


30 m 0 servings
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Cook

  • Ready In

  1. Mix the soy sauce, sake, chili sauce, cilantro, shallots & ginger together in a bowl & let set for at least 2 hours.
  2. Butterfly the shrimp & fold open. Pat dry.
  3. Mix 1 c. of the rice flour, the seltzer water & the egg yolk.
  4. Heat vegetable oil to 375 (I use my Fry Daddy, but you can also use a skilled filled with oil).
  5. Pat the shrimp dry, then dust with a bit of rice flour to soak up any remaining moisture.
  6. Dip shrimp into batter & cook in the oil until golden (about 7 minutes). Do not try to cook too many at a time. Only cook as many as will fill the pan without overlapping.
  7. Remove & drain of paper towel.
  8. Serve with the sake dipping sauce.