Ebi tempura is a classic Japanese dish that features crispy fried shrimp coated in a light and airy batter. Adding panko breadcrumbs to the batter gives it an extra crunch that perfectly complements the juicy and tender shrimp. This recipe is easy to make and is perfect for a quick and satisfying meal.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Serves: 4
Nutritional Value:
- Calories: 345
- Fat: 13g
- Carbohydrates: 41g
- Protein: 18g
Ingredients:
- 12 large shrimp, peeled and deveined
- cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup ice-cold water
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Dipping Sauce:
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 green onion, finely chopped
Instructions:
- In a medium bowl, whisk together flour, salt, and baking powder. Add ice-cold water and mix until just combined. Do not overmix.
- Dip each shrimp into the batter, then coat it with panko breadcrumbs. Make sure the shrimp is fully coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Fry the shrimp in batches until they are golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine soy sauce, mirin, rice vinegar, sugar, ginger, garlic, and green onion. Heat over medium heat until the sugar has dissolved and the sauce is heated through.
- Serve the shrimp with the dipping sauce on the side.
This ebi tempura with panko breadcrumbs is a delicious and satisfying dish that can be served as an appetizer or a main course. The light and crispy texture of the shrimp, combined with the flavorful dipping sauce, makes for a perfect combination. Try making this dish at home and impress your family and friends with your culinary skills.
