えびの天ぷら

tempura batter mix

🥗Healthier: homemade batter with flour and cornstarch

💰Cheaper: all-purpose flour

Homemade batter can be lighter and more cost-effective.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken can be a leaner alternative while fish is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

Insert a bamboo skewer into the second segment from the head of the shrimp to remove the intestinal vein, and cut off the tip of the tail and the sharp end.

Make 3-4 cuts on the belly side, press evenly with your fingers, and straighten the shrimp.

For the dipping sauce, bring dashi, soy sauce, mirin, and katsuobushi to a boil in a pot.

Place a fine mesh strainer over a bowl, line it with a non-woven paper towel, and pour the boiled mixture to strain it.

Lightly dust both sides of the shrimp with flour.

In a bowl, mix water and tempura flour until smooth to make the batter.

Hold the shrimp by the tail, dip it in the batter, and gently place it into oil heated to about 180°C (356°F).

Spoon the batter over the shrimp as it floats to the surface, creating a light coating.

Fry for about 1 minute until golden, then remove and drain excess oil on a tray.

Serve with grated daikon, sudachi, and the dipping sauce.

Cooking Techniques

Spice Level:

Allergens