Easy but delicate to prepare, this incredible Shrimp Tempura Dinner Basmati Rice Bowl is the perfect recipe if you want a challenge in the kitchen.
Prepare rice according to package directions.
Meanwhile, in large saucepan or high-sided heavy-bottom skillet set over medium heat, add enough oil to come 2 inches up side of skillet. Heat oil until deep-fry thermometer reads 350°F.
In medium bowl, whisk together flour and salt; gradually whisk in ice-cold club soda just until combined (do not overmix; batter will be slightly lumpy).
In separate small bowl, whisk together soy sauce, rice vinegar and brown sugar until sugar dissolves; set aside.
Dip shrimp, one at a time, into tempura batter; carefully add to hot oil. Cook in batches of 3 for 2 to 3 mins or until shrimp is golden, crispy and cooked through. Transfer to paper towel–lined baking rack set on baking sheet.
Serve tempura shrimp immediately over bed of rice; drizzle with soy sauce mixture.
Use your fingertips to gently pinch shrimp while pressing down on flesh from tip to tail (this will lengthen the shrimp slightly for battering and frying). Alternatively, insert a small skewer or toothpick into length of shrimp (remove before serving).
Serve with steamed broccoli.
Make sure to chill the club soda – add a few ice cubes to increase the cold temperature.