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Shrimps Tempura With Coconut Cream Sauce

Ltkman's picture
  Rice flour/All purpose flour 1 Cup (16 tbs)
  Cornstarch/Tapioca 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cold water 1 Cup (16 tbs)
  White shrimp 1 Pound (For 50-60 Tempuras)
  Cooking oil 3 Cup (48 tbs)
  Minced garlic 1 Clove (5 gm)
  Minced ginger 1 Tablespoon
  Soy sauce 3 Tablespoon
  Sugar 1 Tablespoon
  Vinegar 2 Teaspoon
  Curry powder 2 Teaspoon
  Coconut milk 1⁄4 Cup (4 tbs)

Reviewer’s note:

Tempura is a Japanese word used to describe foods that have been coated with batter, deep fried in oil, and can be served with one or more sauces. Here is a delicious recipe for shrimp tempura that you can cook up anytime with a fresh batch of shrimps. You can also use this recipe for scallops, prawns and vegetables.

Directions for preparation:

• Prepare the batter by mixing the flour, cornstarch, baking powder and salt together and whisking it after adding the water.
• Heat the oil in a wok.
• Dip the whole shrimps in the batter and release them in the oil.
• Deep fry till it is golden brown.
• Take them out and drain on a paper towel.
• In a sauce pan add the garlic, ginger, soy sauce, sugar, vinegar, curry powder and coconut milk.
• Set the heat to medium high and stir till they all mix together.
• Turn heat off and let it cool.
• Place the shrimp tempura over a bed of lettuce with the sauce in a bowl.
• Garnish with a wedge of lemon.
• Serve.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Here the chef has prepared Japanese shrimps tempura that is an excellent appetizer with a fantastic taste. This delicious recipe is worth trying for a family get together or on any other special occasion. Serve this shrimps tempura with coconut cream sauce and enjoy!

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Average: 4.3 (5 votes)


Shrimps Tempura With Coconut Cream Sauce Recipe Video