Tempura Shrimp with Orange Chilli Sauce and Stir Fried Rice
Tempura is a Japanese dish. Here the shrimp is coated in a light batter made with flour, fizzy water and salt and is then deep fried to make it crispy.
Ingredients
- 300g raw peeled shrimps, de-veined
For the batter:
- 250g SR flour
- 250ml fizzy water
- 1 tsp salt
For the sauce:
- 100g caster sugar
- 75ml shoaxing wine
- 25ml rice wine vinegar
- 100ml dark soy sauce
- 1/2 red chillies, chopped
- 1 tsp chilli flakes
- 1 knob ginger, chopped
- 5 lime leaves, chopped
- 3 orange zested
- 2 carrots cut into ribbons
- Vegetable oil for frying
For the rice:
- 15ml veg oil
- 6 spring onions sliced
- 2 cloves garlic chopped
- 200g cooked rice, cooled
- 1 tbs soy sauce
- 1 small bunch coriander, chopped
Method
Heat the vegetable oil to 180c.
Mix all the ingredients together for the batter, add shrimp and coat completely.
Fry in batches for 1 to 2 minutes until golden and crispy then drain onto kitchen paper and season with salt.
For the sauce: put all the ingredients into a pan bring to the boil then simmer. Add the carrots and cook for 1 minute.
For the rice: heat the oil in a large frying pan, add the spring onions and garlic then cook for 1 minute. Add the rice to heat through and sprinkle with coriander.
To serve: coat the shrimps in the sauce and serve alongside the rice, sprinkle with more coriander.
Ingredients
- 300g raw peeled shrimps, de-veined
For the batter:
- 250g SR flour
- 250ml fizzy water
- 1 tsp salt
For the sauce:
- 100g caster sugar
- 75ml shoaxing wine
- 25ml rice wine vinegar
- 100ml dark soy sauce
- 1/2 red chillies, chopped
- 1 tsp chilli flakes
- 1 knob ginger, chopped
- 5 lime leaves, chopped
- 3 orange zested
- 2 carrots cut into ribbons
- Vegetable oil for frying
For the rice:
- 15ml veg oil
- 6 spring onions sliced
- 2 cloves garlic chopped
- 200g cooked rice, cooled
- 1 tbs soy sauce
- 1 small bunch coriander, chopped
Method
Heat the vegetable oil to 180c.
Mix all the ingredients together for the batter, add shrimp and coat completely.
Fry in batches for 1 to 2 minutes until golden and crispy then drain onto kitchen paper and season with salt.
For the sauce: put all the ingredients into a pan bring to the boil then simmer. Add the carrots and cook for 1 minute.
For the rice: heat the oil in a large frying pan, add the spring onions and garlic then cook for 1 minute. Add the rice to heat through and sprinkle with coriander.
To serve: coat the shrimps in the sauce and serve alongside the rice, sprinkle with more coriander.
