Description
A delightful Shrimp Tempura Bowl served with a zesty ponzu sauce, combining crispy tempura shrimp, fresh vegetables, and a flavorful rice base.
Ingredients
Scale
- 1 lb Shrimp
- 1 cup Tempura batter mix
- 1 cup Ice water
- for frying Vegetable oil
- 2 cups Cooked rice
- 2 Green onions
- 1 Carrots
- 1 Cucumber
- 1/2 cup Ponzu sauce
Instructions
- In a bowl, mix the tempura batter mix with ice water until just combined. Do not overmix.
- Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
- Dip each shrimp into the tempura batter, allowing excess to drip off.
- Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- In serving bowls, add a portion of cooked rice as the base.
- Top the rice with crispy shrimp, sliced green onions, julienned carrots, and cucumber.
- Drizzle ponzu sauce over the top of the bowl before serving.
Notes
- For extra crunch, add some tempura vegetables such as bell peppers or sweet potatoes.
- Make sure the oil is hot enough before frying to achieve the perfect crispy texture.
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 30
- Carbohydrates: 50
- Protein: 25
Keywords: shrimp tempura bowl, ponzu sauce, tempura shrimp recipe, Japanese rice bowl, easy shrimp tempura, crispy tempura, healthy shrimp recipes