Description
Crispy shrimp tempura, made at home! A light batter and proper frying technique are the secrets to creating a light crisp coating that doesn’t absorb oil when fried.
Ingredients
Units
Scale
- 6to7 – Tiger shrimp peeled and deveined
- 1 cup – All-purpose flour
- 1/2 cup – Cornflour or cornstarch
- 1 tsp – Salt
- 1 – Egg large
- 1to1/2 cup – Ice Cold club soda
- 1/2 tsp – Baking soda Any vegetable oil for frying
Instructions
- Begin by prepping the shrimp by making sure that they are de-veined, cleaned, peeled, cut the tail edge, and thawed.
- To straighten out the shrimp you then need to make small slits on its back and front.
- The shrimp will be separated just enough so they don’t curl up when they’re fried.
- Make sure to mix the all-purpose flour, cornflour, and salt in a large bowl. Whisk nicely.
- Then crack an egg and beat it nicely, later adding the ice-cold club soda. Mix only enough to combine. Take care not to overmix.
- Once all the batter was prepared, just add the dry ingredients immediately with the help of a strainer so that if any lump remains you can discard it. Mix nicely. If the batter is not required right away and you intend to use it later, simply cover the bowl with plastic wrap and refrigerate. Add a little more ice-cold club soda to make a smooth batter.
- Add half tsp of baking soda and mix gently. Don’t over mix.
- Then heat a large pan, or heavy bottom frying pan, with vegetable, avocado, or corn oil.
- After the oil reaches medium heat, dip the shrimp tail into the batter and fry for about 2 minutes, then transfer them to a paper towel-liners dish to absorb any excess oil. Make sure not to overcook the shrimp as they will become tough and chewy.
- Make a tartar sauce of your own by mixing ketchup and plain mayonnaise. You can also use your imagination here. Serve tempura shrimp hot with tartar sauce.
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[equipments]Notes
- You need to make and fry the batter correctly to make deliciously light and crispy tempura.
- A good shrimp tempura recipe relies on a number of factors, including timing, oil temperature and texture, batter temperature and texture, and organization.
- Cleanliness and organization are a must when peeling shrimp and dipping and deep-frying them.
- Just as planning is the key to a successful cooking process, correct timing is important to get the batter right.
- When dipping the shrimp into the batter and adding them to the oil, you want to make sure that the batter is ice cold to prevent the batter from absorbing too much oil, which will result in lighter and crispier tempura.
- To make shrimp tempura, the ideal temperature is 360F. Keep a close eye on the temperature with a kitchen thermometer, but there is another way to test the temperature if you don’t have one.
- Drop a drop of batter into the oil, If a small drop of batter will sizzle right away, then it is too hot. If it sinks to the bottom after a few seconds, then it is too cool. Test until the batter sinks halfway and pops back up. Only then can you start deep frying.
- Almost before deep frying, the batter must be ice cold. This is best achieved by making the batter right before the deep-frying process begins.
- Make your batter near the area where you intend to fry in by placing all of your ingredients in one location. Keep water nearby in a bowl with a few ice cubes and discard them right before using them.
- Lastly, dip the shrimp lightly in the batter (remember – gluten isn’t to be activated!) and try not to shake it around in the batter.
- If you want crisp tempura, use ice water instead of tap water or room temperature water.
- It is best to consume shrimp tempura immediately. If you would like to keep leftover shrimp for later, store them in an airtight container at room temperature in the refrigerator. They should keep it for one day.
- It is best not to prepare the tempura batter in advance, because it will yield unsatisfactory results.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep- Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 4 people
- Calories: 345 Kcal
- Sugar: 1 g
- Sodium: 1192 mg
- Fat: 11 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 327 mg
Keywords: How to make tempura shrimp, tempura shrimp, shrimp