Japanese Sampler # 3 Shrimp (Scampi) Tempura with Plum Sauce (Agemono)
This third sampler, from Japanese chef Jimmy Ishii, centers around crisp shrimp tempura served with pea sprouts and plum sauce. Note that if you are draining these tempura shrimp — or any other fried food — on paper towels, you should remove them as soon as the excess oil has been absorbed or they will lose their crispness.
Ingredients
- Garlic Cloves - 2, minced
- Olive Oil - 1/4 cup
- Shrimp - 10 large, shelled, cleaned, tails left on
- Tempura flour - 1-1/2 cups
- Baking Powder - 2 teaspoons
- Salt - 1 teaspoon
- Ice Water - 1 cup
- Egg - 1, beaten
- Peanut oil - for deep-frying
- Snow Pea Sprouts - 1 cup
- Plum Sauce - 1/4 cup
Instructions
To prepare the shrimp: Combine the garlic and olive oil in a zipper plastic bag. Butterfly the shrimp and put in the marinade; press out the air, seal the bag, and manipulate it to coat the shrimp. Marinate for 15 minutes. Drain the shrimp. Combine 1 cup of the flour, baking powder, salt, water, and egg to make a batter. It should be just thick enough to coat the shrimp. Heat the oil to 370 F. Dip the shrimp in the remaining tempura flour, then in the batter. Place the shrimp in the hot oil and deep fry until golden; the shrimp will float when done. Remove with a skimmer or slotted spoon and drain on a dish towel or paper towels. Make a bed of snow pea shoots on each plate. Divide the shrimp between the plates and place on the sprouts. Drizzle each plate with plum sauce.
