SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE
Provided by Tyler Florence
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
TASTY SHRIMP TEMPURA AND SAKE DIPPING SAUCE
Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.
Provided by Marcy McClure Mock
Categories Appetizers and Snacks Seafood Shrimp
Yield 4
Number Of Ingredients 12
Steps:
- Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
- Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
- Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 57.8 g, Cholesterol 223.8 mg, Fat 14 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 3814 mg, Sugar 2.8 g
JAPANESE SHRIMP SAUCE I
This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.
Provided by Lime
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- In a small bowl, combine mayonnaise, white sugar, rice vinegar, melted butter, paprika and garlic powder. Mix well, cover and refrigerate.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 3.8 g, Cholesterol 12.1 mg, Fat 16.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.4 g, Sodium 117.8 mg, Sugar 3.4 g
SAKE-STEAMED SHRIMP
Steps:
- In a large saucepan, combine the sake with 1 cup of water and 2 shiso leaves and bring to a boil. Reduce the heat and simmer. Add the shrimp and poach until light pink and the tails are curled, about 3 to 5 minutes.
- For each serving, spread 2 tablespoons of Sushi Rice in a rectangle. Lay 2 shiso leaves on top and arrange 5 shrimp, tail end up, on the shiso leaves. Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.
SAKE SHRIMP
Make and share this Sake Shrimp recipe from Food.com.
Provided by GAM-20
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, combine the sake with 1 cup of water and bring to a boil. Reduce the heat and simmer. Add the shrimp and poach until light pink and the tails are curled, about 3 to 5 minutes.
- Serve with 1 tablespoon soy sauce and 1 teaspoon wasabi paste.
Nutrition Facts : Calories 110.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 42.9, Sodium 1055.9, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 6.8
SAKE STEAMED SHRIMP
Shrimp, steamed with a bit of Japanese sake, makes an absolutely magnificent dish. Few ingredients really let the taste of the shrimp shine through!
Provided by BirdyBaker
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and de-vein the shrimps.
- Pour sake over shrimps.
- Steam the shrimps on high heat for 5 minute
- Cool the shrimps before serving.
- To make the dipping sauce, mix all the ingredients in a pan and put on low heat.
Nutrition Facts : Calories 79, Fat 2.5, SaturatedFat 0.9, Cholesterol 180.2, Sodium 102.5, Carbohydrate 0.6, Sugar 0.1, Protein 10.4
SAKE-MARINATED SALMON SERVED OVER SHRIMP FRIED RICE IN A SPICY PINEAPPLE REDUCTION
Steps:
- To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
- Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
- To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
- Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.
SOY-SAKE SHRIMP WITH GINGER AïOLI
Provided by Joe Dion
Categories Ginger Shellfish Soy Appetizer Marinate Sauté Quick & Easy Seafood Shrimp Spring Summer Soy Sauce Bon Appétit South Carolina Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 11
Steps:
- Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13x9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.
- Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.
- Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
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- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.
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