Shrimp dipped in a light batter made with ice-cold mineral water and fried until crisp outside and juicy inside, served with soy sauce. A classic Japanese starter or main.
Ingredients
Instructions
- 1
Peel the shrimp, leaving the tails on, and remove the dark vein. Make 3-4 shallow cuts along the belly, press gently to straighten and pat thoroughly dry with paper towels.
- 2
Dust the shrimp lightly with 1 tbsp of the flour.
- 3
For the batter, whisk the egg with the ice-cold mineral water; add the remaining flour, the cornstarch and salt and stir just a few times with chopsticks. Leave it lumpy; do not overmix.
- 4
Heat the sunflower oil to 180 °C in a small, deep pan over medium-high heat.
- 5
Holding each shrimp by the tail, dip it in the batter, let the excess drip off and fry in batches of 4-5 for 2-3 minutes, turning, until pale golden and crisp.
- 6
Drain on a wire rack; pour the soy sauce into a small bowl and serve alongside right away.
Nutrition
Per serving
| Calories | 376 kcal |
|---|---|
| Protein | 27 g |
| Carbs | 21 g |
| Fat | 20 g |
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