Tempura Shrimp with Light Oat Milk Batter

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 1/4 cup oat milk
• 1/2 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 2 tablespoons ice water
• 2 cups vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon mirin
• 1/4 teaspoon ground ginger
• 1 teaspoon sesame seeds(optional)

Instructions

1. 1

   In a bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt; slowly add oat milk and ice water, mixing until the batter is cold and slightly lumpy.

2. 2

   Pat the shrimp dry, then dip each piece into the batter, allowing excess to drip off.

3. 3

   Heat vegetable oil in a deep pan to 180°C (350°F); fry the shrimp in batches for 2‑3 minutes until golden and crisp, then drain on paper towels.

4. 4

   For the dipping sauce, combine soy sauce, rice vinegar, mirin, and ground ginger in a small dish; sprinkle with optional sesame seeds and serve alongside the tempura.