Description
A delicious Shrimp Tempura Bowl served with a zesty Ponzu sauce, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup cold water
- 1 egg, beaten
- 1 teaspoon baking powder
- Vegetable oil for frying
- 2 cups cooked rice
- 1 avocado, sliced
- 1 cup mixed greens
- Sesame seeds for garnish
- Green onions, chopped for garnish
- Ponzu sauce for drizzling
Instructions
- In a large bowl, whisk together flour, cold water, egg, and baking powder until just combined. Do not overmix; a few lumps are okay.
- Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be about 350°F (175°C).
- Dip each shrimp into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry in batches to avoid overcrowding.
- Cook shrimp for 2-3 minutes on each side, or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- To assemble the bowls, divide cooked rice among serving bowls. Top with fried shrimp, sliced avocado, and mixed greens.
- Drizzle ponzu sauce over the top and garnish with sesame seeds and chopped green onions. Serve immediately.
Notes
- For extra crispy tempura, ensure the oil is hot enough before frying.
- You can add other vegetables like sweet potatoes or bell peppers to the tempura batter if desired.
- Leftover tempura can be stored in an airtight container in the refrigerator but is best enjoyed fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 20
- Carbohydrates: 50
- Fiber: 3
- Protein: 25
Keywords: Shrimp Tempura Bowl, Ponzu Sauce, Japanese cuisine, Tempura recipe, easy dinner recipes, seafood bowl