Tempura shrimp with soy sake dipping sauce

Ingredients:

Tempura:

• 450 g peeled and gutted large shrimp
• 1 cup rice flour plus 1 cup for dusting
• 1 cup cold sparkling water
• 1 egg yolk
• 1 tbsp sesame oil (optional)
• Vegetable oil for frying
• Salt

Dip sauce:

• 1 cup soy sauce
• 1/4 cup sake
• 1 tbsp hot chili sauce
• 1 tbsp chopped fresh ginger
• 2 tablespoons chopped fresh cilantro leaves

Preparation:

1. Prepare the dipping sauce: Mix all ingredients in a bowl. Let the sauce steep.
   
   Butterfly the shrimp by cutting through the back, but not all the way through. Open each shrimp like a book and rinse with cold water.
   
   Prepare the tempura batter: Place 1 cup of rice flour in a bowl and pour in sparkling water. Stir until lumps are gone. Add the egg yolk and beat well. The batter should be the consistency of heavy cream. For added flavor, add sesame oil (if using).
2. Heat vegetable oil in a wok or deep fryer to 190°C, filling to a depth of about 5 cm. Dry the shrimp thoroughly.
   
   Dust the shrimp with flour to absorb any remaining moisture and shake off any excess. Dip the shrimp one by one in the batter. Add 4-5 shrimp at a time to the hot oil. Don't overcrowd the pan.
   
   Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, scrape up any small bits of batter floating in the oil. Serve the shrimp tempura with the dipping sauce.