Description
A delicious and crispy shrimp tempura served over rice, drizzled with zesty ponzu sauce. Perfect for a quick, satisfying meal.
Ingredients
Scale
- 1 lb Shrimp
- 1 cup Tempura batter mix
- 1 cup Cold water
- for frying Vegetable oil
- 4 cups Cooked rice
- 2 Green onions
- 1 tablespoon Sesame seeds
- 1/2 cup Ponzu sauce
Instructions
- In a bowl, mix the tempura batter with ice-cold water until just combined. Do not overmix; some lumps are okay.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Dip the shrimp into the tempura batter, allowing excess to drip off.
- Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side.
- Remove the shrimp from the oil and place on paper towels to drain excess oil.
- To assemble the bowls, place cooked rice in each bowl, top with shrimp tempura, and drizzle with ponzu sauce.
- Garnish with sliced green onions and sesame seeds. Serve immediately.
Notes
- For extra flavor, you can marinate the shrimp in a bit of soy sauce before battering.
- Feel free to add vegetables like bell peppers or zucchini to the tempura mix for a colorful bowl.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sodium: 900
- Fat: 30
- Carbohydrates: 50
- Protein: 25
Keywords: Shrimp Tempura Bowl, Ponzu Sauce, Japanese cuisine, Tempura recipe, Seafood bowl, Quick dinner recipe