Crispy Shrimp Tempura Rice Bowl
Shrimp tempura over warm rice with a sweet-savory dashi-inspired sauce. Crispy, quick, and totally dinnertime-ready.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb large shrimp, peeled and deveined
- ¾ cup all-purpose flour
- ¾ cup ice water
- 2 tbsp dashi powder or instant dashi stock
- 2 tbsp mirin (or honey)
- 1.5 tbsp soy sauce
- 2 cups cooked short-grain white rice (or jasmine)
Instructions
- 1
Heat 2 inches of neutral oil in a deep skillet or Dutch oven to 350°F (use a thermometer).
- 2
Whisk flour and ice water in a bowl until just combined; batter should be lumpy, not smooth.
- 3
Stir dashi powder, mirin, and soy sauce with 0.5 cup water in a small pot; warm over low heat.
- 4
Dip shrimp in batter, then slide into hot oil in batches; fry until golden and crispy, ~2–3 minutes.
- 5
Transfer tempura to a paper-towel-lined plate; repeat with remaining shrimp.
- 6
Divide rice between two bowls, top with tempura, drizzle sauce generously, and serve immediately.
Tools you’ll need
- deep skillet or Dutch oven
- instant-read thermometer
- whisk
- small pot
- slotted spoon or spider strainer
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
