Low Sodium Ebi Tempura
Indulge in the crispy perfection of Low Sodium Ebi Tempura, a healthier twist on the Japanese classic that doesn't skimp on flavor. Juicy, large shrimp are delicately coated in a light and airy batter made from a blend of all-purpose flour, cornstarch, and a hint of spices like black pepper and paprika for a subtle kick. The secret to its irresistible crunch is the addition of chilled club soda, ensuring the batter stays lacy and crisp as it fries to a golden brown. Prepared with reduced sodium, this dish is perfect for those looking to enjoy gourmet tempura without the extra salt. Serve these delightful shrimp bites hot with fresh lemon wedges for a zesty finish. Ideal as an appetizer, side, or even as a light main course, this Low Sodium Ebi Tempura is a simple and satisfying way to bring authentic Japanese flavors to your home kitchen.
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Ingredients
- 16 pieces Large shrimp (peeled and deveined, tail on)
- 1 cup Cold water
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Club soda (well-chilled)
- 4 cups Vegetable oil (for frying)
- 4 pieces Lemon wedges (for serving)
Directions
Step 1
Prepare the shrimp by making a few shallow cuts on the underside to prevent curling during frying. Pat shrimp dry with a paper towel.
Step 2
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, black pepper, and paprika. Mix well.
Step 3
Gradually add the cold club soda and cold water into the flour mixture while stirring gently. The batter should be slightly lumpy but well mixed. Do not overmix.
Step 4
Heat the vegetable oil in a large, deep saucepan or a deep fryer to 350°F (175°C). Make sure the oil is hot enough by testing with a small drop of batter; it should sizzle and rise to the surface immediately.
Step 5
Holding each shrimp by the tail, dip it into the batter to coat thoroughly, then carefully lower it into the hot oil. Do not overcrowd the pan; fry the shrimp in batches.
Step 6
Fry the shrimp for 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 7
Repeat the frying process with the remaining shrimp. Make sure the oil temperature is maintained at 350°F (175°C).
Step 8
Serve the low sodium ebi tempura immediately with lemon wedges on the side for squeezing over the shrimp to enhance flavor.
Nutrition Facts
| Serving size | (1743.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8869.5 |
| Total Fat 948.4g | 0% |
| Saturated Fat 135.6g | 0% |
| Cholesterol 468.7mg | 0% |
| Sodium 732.1mg | 0% |
| Total Carbohydrate 115.2g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 3.4g | |
| Protein 70.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 157.4mg | 0% |
| Iron 7.3mg | 0% |
| Potassium 951.0mg | 0% |
Source of Calories