Are you looking for a classic dinner with a twist? Why not try these deep-fried Tempura Shrimp paired with the traditional danish curry recipe. Normally, I use ground pork for my protein, but I had to try these Tempura Shrimp from the Planets Pride. So, if you need a new twist to your normal meatballs give these a try! This post is sponsored by Planets Pride A/S.
Fall is coming, and these creamy Tempura Shrimp with Curry sauce will make your stomach sing. This comforting dish is just the recipe. You can also double the recipe and freeze them for later.
Tempura Shrimp is one of my all-time favorite Japanese appetizers. I love the sweet shrimp wrapped in all that crunchy batter. Tempura is often served as an appetizer but can also be paired with dishes.
Therefore, today I decided to make the Danish version of Japanese Tempura Shrimp Curry. The Tempura Shrimp is so crispy and crunchy, the sauce is a little on the spicy side, but you can control that with the amount of curry powder you add. You can also adjust the thickness or consistency of the sauce according to your liking. 👍😃
My family and I really like the outcome, and I hope you will too. 😉
Recipes using Planets Pride products
- Sriracha Tuna Stuffed Avocado with Spring Onions
- Honey-Soy Glazed Tuna with Ginger and Peppers
- How to Cook Crispy Tempura Shrimp
- Black Bao Buns filled with Crispy Tempura Shrimp and Coleslaw
Frozen Tempura Shrimp
For this recipe, I’m using Planets Pride A/S frozen tempura shrimp, and if you’re living in Denmark, you can find their products in some chosen Asian and local stores.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊
You will need:
For the Tempura Shrimp
- 12 pcs frozen Tempura Shrimp
- neutral or vegetable oil, for deep frying
For the curry sauce
- 50 grams butter
- 1 small onion, finely diced
- 1 to 2 tbsp curry powder, adjust to how strong you want it
- 2 to 3 tbsp all-purpose flour
- 400 to 500 ml water
- 200 ml cooking cream, you can also use milk or coconut milk
- 1 small apple, diced
- raisins and desiccated coconut (optional)
- salt and pepper, to taste
- steamed white rice
- cucumber salat (optional)
- sweet and sour sauce (optional)
How to cook Tempura Shrimp
Before cooking the Tempura Shrimp, I recommend preparing the curry sauce first, so that you can allow the sauce to cool down while you cook the tempura.
My favorite cooking method for Tempura is deep-fry. You can use a wok, pan, or a deep-fryer. Add enough oil then heat the oil to medium-high. If you want to learn more about how I deep-fry Tempura, please visit my post here.
How to make the Danish Style of Tempura Shrimp with Curry
- If serving with rice, prepare it first then set aside
- Melt butter in the saucepan then add onion and fry for 2 minutes until translucent.
3. Add curry and cook for another 3 minutes until curry becomes fragrant.
4. Sprinkle flour and stir to soak up all the liquid.
5. Add the water a bit at a time and whisk smooth each time. Add additional water if the sauce seems too thick to your liking.
6. Add cream and bring to a boil until thickened. Stir often, since the sauce can easily burn to the bottom of the pan.
7. Add raisins, coconut, and apple then mix everything together. Lower the heat and let it simmer while preparing the Tempura Shrimp.
8. In a wok or large skillet, heat oil to 180 degrees Celcius (350F). Carefully submerge frozen tempura shrimp directly in hot oil. Deep fry for 2 1/2 to 3 minutes until golden brown. Transfer the fried Tempura Shrimp to a plate lined with a paper towel to drain excess oil.
9. Serve the deep-fried Tempura Shrimp with steamed white rice and curry sauce.