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.
Crunchy Shrimp Tempura
Yield
Yield: 225 servings
kikkoman products used:
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
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