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Close-up of dynamite shrimps drizzled with orange sauce, topped with sesame seeds and spring onions on fried rice paper.

Dynamite Shrimps

Crispy dynamite shrimp coated in a homemade tempura batter and tossed in a creamy, spicy dynamite sauce. Served on delicate fried rice paper, this restaurant-style dish makes a delicious appetizer or sharing plate.
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Prep Time 15 minutes
Cook Time 15 minutes
Batter Resting Time 10 minutes
Total Time 40 minutes
Servings: 3
Course: Appetizer
Cuisine: Japanese
Calories: 700
Ingredients Equipment Method Video

Ingredients
  

Dry Tempura Mix
  • 165 g all-purpose flour
  • 95 g cornstarch
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 2 g sweet paprika
  • 1 g garlic powder
Tempura Batter
  • 260 g of the prepared dry tempura mix
  • 100 g ice-cold water 100 ml
  • 10 g sunflower oil
  • 1 egg
Shrimp
  • 500 g frozen shrimp size 16/20
  • 2 g sweet paprika
  • 1 g hot paprika
  • 1 g garlic powder
  • 1 g onion powder
For Serving
  • 3 fried rice paper sheets
  • 1 tablespoon dynamite sauce to mix with the fried shrimp
  • 1 tablespoon dynamite sauce to drizzle on top

Equipment

  • Mixing bowls
  • Kitchen scale and measuring spoons
  • Whisk
  • Colander or sieve
  • Paper towels
  • Deep frying pan or pot
  • Metal cooking ring, for shaping the rice paper baskets
  • Spoon
  • Kitchen tongs
  • Slotted spoon or spider strainer
  • Knife and cutting board
  • Serving plates
  • Small sauce glasses or bowls

Method
 

  1. Prepare the dry mixture. In a bowl, combine the flour, cornstarch, baking powder, and baking soda. Mix well.
  2. Make the batter. Create a well in the center. Add the ice-cold water, sunflower oil, and egg. Whisk until the batter is smooth and evenly combined.
  3. Season the batter. Add the sweet paprika, garlic powder, and salt. Mix again, then let the batter rest for 10 minutes.
  4. Prepare the shrimp. Defrost the shrimp completely, drain well, and pat dry. Season with garlic powder, hot paprika, sweet paprika, and salt. Toss to coat evenly.
  5. Fry the rice paper. Heat the frying oil. Carefully lower a rice paper sheet into the oil. Use a metal ring and spoon to shape it into a small basket as it puffs. Remove with tongs and drain. Repeat with the remaining sheets.
  6. Coat the shrimp. Dip the seasoned shrimp into the rested batter, coating each piece evenly.
  7. Fry the shrimp. Carefully lower them into the hot oil, working in small batches. Turn gently and fry until golden, crispy, and cooked through. Avoid excessive heat, which can brown the coating before the shrimp cook inside.
  8. Add the dynamite sauce. Drain the fried shrimp and transfer them to a bowl. Add enough dynamite sauce to coat them, then toss gently.
  9. Plate the dish. Arrange the coated shrimp in the fried rice paper baskets. Drizzle a little extra sauce over the top and serve additional sauce in a small glass alongside.
  10. Garnish and serve. Sprinkle with finely sliced spring onion greens, toasted sesame seeds, and black sesame seeds. Serve immediately while the shrimp are crispy.

Video