Low Sodium Ebi Tempura
Indulge in the delightful crunch of **Low Sodium Ebi Tempura**, a healthier twist on the Japanese classic that's perfect for shrimp lovers seeking a reduced-sodium option without sacrificing flavor. This recipe pairs succulent large shrimp with a light and crispy batter made from all-purpose flour, cornstarch, and club soda, seasoned delicately with black pepper and paprika for a subtle kick. By eliminating traditional sodium-heavy soy sauce but preserving authentic frying techniques, this dish maintains its irresistible texture and golden hue. Ready in just 30 minutes, it's ideal for a quick dinner or impressive appetizer. Complete the experience with fresh lemon wedges for a burst of zesty brightness. Keywords: "low sodium tempura recipe," "ebi tempura shrimp," "easy Japanese fried shrimp."
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Recipe Information
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)
Instructions
Prepare the shrimp by making a few shallow cuts on the underside to prevent curling during frying. Pat shrimp dry with a paper towel.
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, black pepper, and paprika. Mix well.
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.
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.
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.
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.
Repeat the frying process with the remaining shrimp. Make sure the oil temperature is maintained at 350°F (175°C).
Serve the low sodium ebi tempura immediately with lemon wedges on the side for squeezing over the shrimp to enhance flavor.
Nutrition Facts
Calories |
8870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 948.4 g | 1216% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.4 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
