Ingredients:
1 lb of large raw shrimp, peeled and deveined
1 cup of tempura flour (or a combination of wheat flour, rice flour and corn starch)
1 tsp of baking powder
1 tsp of salt
1/4 cup of ice water
2 cups of vegetable oil, for frying
1 cup of traditional tempura dipping sauce (made with dashi, soy sauce, and mirin)
1/4 cup of green onions, finely chopped
1/4 cup of bonito flakes (dried fish flakes)
Instructions:
In a large bowl, mix together the tempura flour, baking powder, and salt.
Slowly add in the ice water and mix until a smooth batter forms.
Heat the vegetable oil in a large pot or deep fryer to 350F (175C).
Dip the shrimp into the batter, allowing the excess to drip off, then carefully place them in the hot oil. Fry the shrimp for about 2-3 minutes, or until golden brown. Drain on a paper towel-lined plate.
Serve the tempura shrimp with the traditional tempura dipping sauce and garnish with chopped green onions and bonito flakes.
