Ingredients
1lbmedium shrimp,peeled and deveined
salt,to taste
pepper,to taste
4large eggs
1½cupssoda water,cold
2cupscake flour
oil,for frying
3cupspanko bread crumbs
1tbspoil
4garlic cloves,minced
1tbspginger,minced
1cupsoy sauce
2tbsprice wine vinegar
⅓cuplight brown sugar
1pinchred pepper flakes
¼cupwater
1tbspcornstarch
white rice,cooked
scallion,thinly sliced
sesame seed
Preparation
Pat the shrimp dry with paper towels, then transfer to a medium bowl and season with salt and pepper.
In a separate medium bowl, whisk the eggs and soda water until combined. Add the cake flour and gently whisk, making sure the batter is still clumpy. Do not overmix.
Heat the oil in a large pot until it reaches 350 degrees F.
Add the panko bread crumbs to a shallow bowl.
Using a slotted spoon, dip the shrimp in the tempura batter, then toss in the panko, making sure to fully coat.
Fry the shrimp in the hot oil, 5 to 6 at a time, until golden brown for about 2 to 3 minutes. Transfer to a wire rack to drain.
Heat the oil in a medium saucepan over medium-high heat. Add the garlic and ginger and cook until fragrant for about 30 seconds, stirring frequently.
Add the soy sauce, rice wine vinegar, brown sugar, and red pepper flakes. Stir until the mixture begins to simmer.
In a small bowl, combine the water and cornstarch. Add the cornstarch slurry to the saucepan and stir to combine. Cook until the glaze is reduced by half and looks thick and syrupy for about 5 minutes.
Transfer the shrimp to a large bowl and pour the glaze over. Toss the shrimp gently to coat with the glaze.
Serve the shrimp over rice and garnish with scallions.
Enjoy!
