Description
Shrimp Tempura: An Amazing Ultimate Recipe That Will Impress You
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 cup ice-cold water
- 1 egg, beaten
- 1 teaspoon baking soda
- Salt, to taste
- Oil, for frying (vegetable or canola)
- Dipping sauce (for serving, e.g., tentsuyu or ponzu)
Instructions
- Rinse and pat dry the shrimp thoroughly with paper towels. This ensures that the batter adheres well.
- In a mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and a pinch of salt. In a separate bowl, whisk together the ice-cold water and beaten egg.
- Add the wet ingredients to the dry ingredients, stirring gently. Be careful not to overmix; some lumps are okay to retain that light batter texture.
- In a deep frying pan or pot, heat about 2 inches of oil over medium-high heat until it reaches about 350°F (175°C).
- Dip each shrimp into the batter, making sure they’re well coated.
- Gently place the battered shrimp into the hot oil, a few at a time. Avoid overcrowding the pan to keep the oil temperature consistent.
- Fry the shrimp for 2-3 minutes or until they turn golden brown and crispy. Use a slotted spoon to turn them as needed.
- Once cooked, carefully remove the shrimp from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Continue this process until all shrimp are fried, and ensure the oil stays hot throughout.
- Arrange the shrimp on a serving platter alongside your dipping sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 0g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 180mg