Popcorn Shrimp Tempura
From Snack to Dinner
Popcorn shrimp is not just an appetizer. Serve it hot with tentsuyu when you want a snack, or add white rice and steamed broccoli when you need dinner for two. Same crispy shrimp, completely different plan.
INGREDIENTS
- ~1 pound size 26/30 shrimp, peeled, deveined, and tails removed
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
SEASONING
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon white pepper
- ¼ teaspoon paprika
For the tentsuyu sauce
- ¾ cup water
- 1 teaspoon dashi powder
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 2 teaspoons sugar
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Shrimp
Peel and devein the shrimp, remove the tails, and pat the shrimp dry. Season with the salt, garlic powder, white pepper, and paprika.
STEP 3: Make the Tentsuyu
Combine the water, dashi powder, soy sauce, mirin, and sugar in a small saucepan. Heat over medium until the sugar dissolves, then remove from the heat.
STEP 4: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
⭐ Pro tip: Cold batter makes crispier tempura. Keep your bowl over ice from the first dip to the last.
STEP 5: Fry Fearlessly
Coat the shrimp in batter and carefully place them in the 380°F oil. Fry for about 2 minutes, until golden, cooked through, and 145°F internally.
STEP 6: Serve & Enjoy
Rest the shrimp on a rack for 1 minute, then serve hot with tentsuyu or your favorite dipping sauce. Add white rice and steamed broccoli to turn it into dinner.
