Tempura from Fish and Shrimps with Ginger Sauce

Tempura from Fish and Shrimps with Ginger Sauce

Meat of shrimp and fish — a real natural storehouse of all sorts of usefulness. Especially a lot of iodine, and more — sodium, calcium, phosphorus.


● 1 pack royal shrimps peeled with tail,
● 500 g salmon fillets,
● 1 tbsp. l. lemon juice,
● Vegetable oil for deep-frying,
● 2 large eggs,
● 170 g flour plus a little more for powdering,
● 6-8 ice cubes,
● 200 ml of Japanese soy sauce,
● 100 g daikon,
● 4 cm fresh ginger root.


1. For the dough, pour 200 ml of ice water into a bowl and put it in the freezer for 30-40 minutes before cooking.
2. For the sauce, peel and grate ginger and daikon. Mix all the ingredients.
3. Remove the water from the freezer and add lightly beaten eggs. Pour the flour and mix with a fork — but just a little bit. The dough should be with lumps. Add ice cubes.
4. Preheat the deep-frying oil to 175 ° C. Sprinkle lightly flour into the shrimps and sliced salmon strips 3x3x6 cm. Prepare the sieve by placing it on a napkin, where the oil will be drain from the finished tempura.
5. Shake off the extra flour from the fish, dip it whole into the dough, shake off excess and fry in oil until golden brown. Put the finished pieces in a sieve to drain excess oil.
6. Simply dip the shrimps into the dough, holding them by the tails (the tails should stay clean). Roast until golden brown, put into a sieve. For serving, pour the sauce over the bowls, put on flat plates. Close the tempura.

Bon Appetit!!!

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