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Crunchy Shrimp Tempura

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ingredients

2 (5-pound) bags Kikkoman Tempura Batter Mix, plus extra for dusting
16 pounds Kikkoman Panko Japanese Style Bread Crumbs
30 pounds shelled, shrimp (18-20count)
Oil for deep frying, as needed
Kikkoman Ponzu Sauce

directions

Combine 1 bag tempura batter mix with 3 quarts plus 2 cups ice water. (Mix second bag when needed.) Stir gently until only a few lumps remain; do not over mix. Pat shrimp dry and dust with dry tempura batter mix. Dip shrimp into tempura batter, coating completely; roll in panko. Drop shrimp gently into hot oil (375°F). Fry until golden-brown. Drain thoroughly. Serve with ponzu sauce for dipping.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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