Shrimp Tempura Salad

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 336
• Protein: 15 g
• Carbs: 32 g
• Fat: 15 g

Ingredients

• 12 piece Shrimp ( whole, peeled )
• 100 g Wheat flour ( sifted )
• 30 g Corn starch ( dry )
• 1 piece Egg ( cold )
• 150 ml Mineral water ( ice-cold )
• 500 ml Peanut oil ( for frying )
• 1 piece Butterhead lettuce ( shredded )
• 0.5 piece Cucumber ( thinly sliced )
• 100 g Solanum lycopersicum esculentum M. ( halved )
• 3 tbsp soy sauce ( for the dressing )
• 2 tbsp mirin ( for the dressing )
• 1 tbsp Lime juice ( fresh )
• 1 tbsp Sesame oil ( toasted )
• 100 g Daikon Radish ( grated or thinly sliced )

Instructions

1. Shrimp preparation

   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. Salad base

   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. Tempura batter

   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. Frying

   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. Seasoning and serving

   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.

Chef's tips

• 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.

Storage

Tempura does not keep; it becomes soft. Consume immediately after frying.