Though deep-fried these extra-crispy tempura shrimp have a very light texture. Pair with hearty buckwheat noodles, crunchy vegetables, and ponzu sauce for a refreshing lunch or dinner. The soba can be cooked one day ahead. It will stick together as it cools but simply run it under cold water to loosen.
Ingredients
- 2 heads baby bok choy, quartered through the root end
- ¾ pound soba noodles
- 5 cups canola oil
- 1 cup cake flour, spooned and leveled
- ¼ cup toasted hulled white sesame seeds, plus more for serving
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup all-purpose flour, spooned and leveled, divided
- 2 cups cold seltzer water
- Kosher salt
- 12 jumbo shrimp (about ½ pound), peeled, leaving the tail shell attached, and deveined
- ½ cup shredded daikon radish
- 2 scallions, sliced
- Sliced red chile or sambal, for serving Ponzu
How to Make It
- Set a steamer basket in a large stockpot. Fill the pot with 2 inches of water and bring to a simmer. Add the bok choy and steam until tender, 4 to 6 minutes. Transfer to a plate and cool to room temperature.
- Cook the soba according to the directions on the package. Drain and rinse under cold water to prevent the noodles from sticking together.
- Heat the oil in a small saucepan to 375°F (the oil should be about 1½ inches deep).
- While the oil is heating, make the tempura batter. Whisk together the cake flour, sesame seeds, baking powder, baking soda, and ½ cup of the all-purpose flour in a bowl. Add the seltzer and stir until just combined (the batter will be thin and a little lumpy). Place the remaining ½ cup of all-purpose flour in a shallow bowl.
- Season the shrimp with salt. Working with one shrimp at a time, grab a shrimp by the tail and dip it in the flour and then in the batter. Fry, up to 4 shrimp at a time, until golden-brown, 2 to 4 minutes. Drain on paper towels.
- Serve the noodles topped with the bok choy, shrimp, daikon, scallions, chile, and sesame seeds, drizzled with the ponzu sauce.