Easy Shrimp Tempura Recipe
Shrimp Tempura is a quick and delicious dish that's perfect when you want something crispy and light. With its golden, crunchy coating and tender shrimp inside, it's no wonder this dish is a favorite at Japanese restaurants. But you don't need to go out to enjoy it! With a few simple ingredients and some basic kitchen tools, you can make Shrimp Tempura right at home. It’s a great appetizer or even a main dish when paired with a salad or rice.
Equipment
- Deep fryer or a large pot
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels (for draining)
- Kitchen thermometer (optional, for oil temperature)
Ingredients
- 12 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 1/4 cup cornstarch
- Oil for frying (vegetable or canola oil)
- Salt, to taste
Instructions
- Peel and devein the shrimp, leaving the tails on. Pat them dry with paper towels and set aside.
- In a mixing bowl, beat the egg lightly. Add the ice-cold water and mix well. Slowly add the flour and cornstarch, stirring gently until just combined. The batter should be lumpy; do not overmix.
- In a deep fryer or large pot, heat the oil to 175°C (350°F). Use a kitchen thermometer to check the temperature if available.
- Dip each shrimp into the batter, allowing any excess to drip off. Carefully place the shrimp in the hot oil. Fry in small batches for about 2-3 minutes, until golden and crispy.
- Remove the shrimp from the oil with a slotted spoon and place them on paper towels to drain. Sprinkle with a little salt and serve hot with your favorite dipping sauce.