Nutritional Info

Nutrition Facts

Serving Size 1 (131g)

Calories 617
Calories from Fat 338 (55%)
Amount Per Serving %DIV
Total Fat 37.5g 58%
Saturated Fat 3.5g 18%
Monounsaturated Fat 23.1g
Polyunsaturated Fat 10.9g
Trans Fat 0.0g
Cholesterol 44.8mg 15%
Sodium 67mg 3%
Potassium 85mg 2%
Total Carbohydrate 58g 19%
Dietary Fiber 2.1g 8%
Sugars 3.4g
Protein 7g 14%

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Recipe Description
This elegant Japanese tempura shrimp appetizer is the perfect way to begin a dinner party with friends.
Prep time
30 min
Cook time
25 min
Ready In
55 min

Ingredients

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Serves To:USMetric
1/4 Cup(c)  shoyu (soy sauce)
1/4 Cup(c)  mirin (sweet cooking wine)
2 Tablespoon(T)  sugar
1 Tablespoon(T)  honey
7 Ounce(oz)  very fresh large shrimp, headed, peeled and deveined
2 Bunch(bn)  mitsuba leaves, preferably, or watercress
3/4 Cup(c)  cake flour
1   egg, beaten
1 1/2 Cup(c)  short grain white rice, cooked
1/4 Cup(c)  daikon, grated
1 Tablespoon(T)  chives, minced
1 Cup(c)  vegatable oil, for deep frying

Preparation

In a small saucepan, combine the shoyu, mirin, sugar and honey with 1/4 cup water, and bring the mixture to a boil over medium heat. Reduce the heat to low, and cook the mixture until it is slightly thickened, about 8 minutes. Be careful not to burn the sauce. Cut the shrimp into 1/2 inch lengths crosswise. Cut the mitsuba greens or watercress into 1 inch pieces. In a medium bowl, combine the shrimp and greens, and toss with 1 tablespoon of the flour. In a large, deep skillet, begin heating 3 inches of vegetable oil over medium heat to 360 degrees F. Add enough ice water to the egg to make a combined volume of 3/4 cup. In a medium bowl, combine half the egg liquid with half the remaining flour. Stir the mixture with chopsticks or a whisk. Add half the shrimp mixture to the batter, and toss several times. Pour one third of the shrimp batter mixture into a shallow ladle, and pour the mixture gently into the heated oil. Do not submerge the ladle in the oil, or the batter will stick to the ladle. Cook the pancake at 360 degrees F for about 1 minute. Reduce the heat to 340 degrees F, and cook the pancake until it is crisp and light golden, about 3 to 4 minutes. While cooking, skim the oil frequently to remove pieces of batter floating on the side. Transfer the pancake to a rack. Make two more pancakes with the remaining shrimp. Mix the remaining egg liquid, flour and shrimp mixture, and make this mixture into three more pancakes. Using a 3 inch steel ring mold, shape the hot rice into six 1 1/2 to 2 inch tall disks. Place one disk in the center of each of six plates. Spoon 1 to 2 teaspoons of the hot sauce over each rice disk. Place a pancake on the top, and spoon 1 to 2 teaspoons more sauce over each pancake. Decorate the plates with grated daikon, additional sauce and minced chives.

Additional notes

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