Tempura Shrimp
Crispy, golden shrimp coated in a light, lacy tempura batter and fried until perfectly crunchy. Served hot with a simple soy dipping sauce for a restaurant-quality bite at home.
Equipment
- Mixing bowls
- chopsticks or whisk
- deep pot or heavy skillet
- thermometer
- wire rack
- paper towels
Ingredients
- 12 large shrimp peeled and deveined, tails left on
- 1 cup ice cold water
- 1 egg yolk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- Pinch of baking soda
- Oil for frying vegetable or peanut
- Salt to taste
Instructions
- Prep the ShrimpPeel the shrimp, leaving the tails on, then devein each one with a small paring knife. Pat the shrimp completely dry with paper towels to help the batter adhere properly during frying.
- Make the Tempura BatterWhisk together the flour, cornstarch, and baking soda in a large bowl. Pour in the ice cold water and egg yolk, then stir gently with chopsticks just until combined, leaving a few lumps in the batter.
- Fry and ServeHeat oil in a deep pot to 350°F. Dip each shrimp into the batter, letting the excess drip off, then carefully lower it into the hot oil.Fry in small batches for 2 to 3 minutes, turning occasionally, until golden and crisp, then transfer to a wire rack to drain before serving hot with dipping sauce.
Notes
- Keep the water ice cold and don't overmix the batter, since a few lumps are normal and help keep the tempura light.
- Fry in small batches to keep the oil temperature steady, and use a thermometer if you have one for the most consistent results.
- Serve immediately for the crispiest texture.