Description
This Shrimp Tempura recipe delivers crispy, golden-brown shrimp with a light and airy batter that perfectly complements the sweet and tender shrimp inside. Using a simple batter of flour, cornstarch, ice-cold water, and egg, and frying in hot oil, this dish is a classic Japanese appetizer that will impress guests and satisfy tempura lovers alike. Served with a traditional dipping sauce like tentsuyu or ponzu, it offers a perfect balance of textures and flavors.
Ingredients
Scale
Shrimp and Batter
- 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
Frying
- Oil, for frying (vegetable or canola)
Serving
- Dipping sauce (for serving, e.g., tentsuyu or ponzu)
Instructions
- Prepare the Shrimp: Peel and devein the shrimp, making sure to leave the tails on for a traditional presentation. Pat them dry with paper towels to help the batter stick better.
- Make the Batter: In a bowl, combine the all-purpose flour, cornstarch, baking soda, and a pinch of salt. In a separate bowl, beat the egg, then mix it with ice-cold water. Slowly add the wet mixture to the dry ingredients, stirring lightly. The batter should be slightly lumpy and very cold to ensure a light, crispy texture.
- Heat the Oil: Pour vegetable or canola oil into a deep frying pan or pot to a depth of at least 2 inches. Heat the oil to around 340-360°F (170-180°C), the ideal temperature for tempura frying.
- Coat the Shrimp: Dip each shrimp into the batter, ensuring they are evenly coated but not dripping excessively to avoid oily results.
- Fry the Shrimp: Carefully place the battered shrimp into the hot oil, frying a few at a time to avoid overcrowding. Fry until golden and crisp, about 2-3 minutes per side. Remove them with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Arrange the shrimp tempura on a plate and serve immediately with your choice of dipping sauce, such as tentsuyu or ponzu, for an authentic taste experience.
Notes
- Use ice-cold water for the batter to prevent gluten formation and ensure a crispy texture.
- Do not overmix the batter; some lumps are desirable.
- Maintain the oil temperature between 340-360°F (170-180°C) to avoid greasy tempura.
- Fry in small batches to keep the oil temperature consistent.
- Dipping sauces complement the tempura and enhance flavor but are optional.
