Shrimp Tempura Salad
Ingredients
- 12 pcShrimp (whole, peeled)
- 100 gWheat flour (sifted)
- 30 gCorn starch (dry)
- 1 pcEgg (cold)
- 150 mlMineral water (ice-cold)
- 500 mlPeanut oil (for frying)
- 1 pcButterhead lettuce (shredded)
- 0.5 pcCucumber (thinly sliced)
- 100 gSolanum lycopersicum esculentum M. (halved)
- 3 tbspsoy sauce (for the dressing)
- 2 tbspmirin (for the dressing)
- 1 tbspLime juice (fresh)
- 1 tbspSesame oil (toasted)
- 100 gDaikon Radish (grated or thinly sliced)
Method
Shrimp wrapped in an ultra-light, crunchy crust, served over crisp greens. The contrast between the hot fritter and the fresh ponzu dressing awakens the senses.
- 1
Peel the shrimp, keeping the tail. Score the belly to straighten them so they don't curl during cooking. Pat them perfectly dry with a clean cloth.
- 2
Shred the lettuce, cut the cucumber into thin half-moons, and grate the daikon radish. Cut the cherry tomatoes in half. Arrange these vegetables on plates so they are ready to receive the hot tempura.
- 3
In a mixing bowl, beat the egg with the ice-cold mineral water. Pour in the wheat flour and cornstarch all at once. Mix roughly with chopsticks: lumps are essential for the texture of the crust.
- 4
Heat the peanut oil to 180°C. Dip the shrimp into the batter and submerge them. The batter should puff up instantly. Remove them when they are a very pale blond and crispy to the touch.
- 5
Mix the soy sauce, mirin, lime juice, and sesame oil. Arrange the piping hot tempura on the salad and drizzle with the sauce. Serve immediately.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter; lumps create air pockets that make the tempura crispy.
- The water must be ice-cold; the thermal shock with the hot oil is the secret to lightness.
How long does this dish keep?
Tempura does not keep; it becomes soft. Consume immediately after frying.
