Ingredients
4
4 servings
- •12 large shrimp, peeled and deveined
- •canola oil for frying
- •0.25 cup self-rising flour
- •0.25 cup potato starch
- •0.5 teaspoon kosher salt
- •1 pinch cayenne pepper
- •0.5 cup cold sparkling water
- •0.5 cup prepared dashi stock
- •0.25 cup mirin
- •0.25 cup soy sauce
- •1 pinch white sugar, or to taste
- •grated daikon radish
Instructions
- Gather all ingredients.
- Dry peeled and deveined shrimp on paper towels. Flip each shrimp over and make shallow cuts through to make sure they won't curl up when frying. Refrigerate until needed.
- Heat oil in a deep fryer to 375 degrees F (190 degrees C).
- Combine self-rising flour, potato starch, salt, and cayenne in a bowl with a whisk. Add cold water and whisk until flour disappears and a crepe-like batter is achieved. Coat shrimp in batter.
- Fry shrimp in small batches, no more than 6 at a time, making sure they don't stick together, until golden brown and crisp, about 3 minutes. Drain on paper towels.
- Stir together dashi broth, mirin, soy sauce, and sugar for sauce. Grate daikon radish over. Taste and adjust as needed.
- Serve shrimp with dipping sauce.
Nutritional Facts
Per 4 servings
- Calories: 170
- Carbohydrate: 19g
- Fat: 1g
- Fiber: 0g
- Protein: 15g
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