Description
This Shrimp Tempura recipe delivers light, crisp, and delicious battered shrimp with an authentic Japanese touch. Perfectly golden and crunchy, these shrimp are quick to prepare and fry, making a delightful appetizer or main course that will impress guests and family alike.
Ingredients
Shrimp Preparation
- 8 large shrimp/prawns – shelled and deveined with tails on
Batter
- 1 cup tempura flour
- 1 cup ice cold water
- ¼ cup plain all-purpose flour or cornstarch
For Frying
- Oil for frying (sunflower oil recommended)
Instructions
- Prepare the shrimp: Wash and pat dry the shrimp, ensuring they are shelled and deveined but keep the tails intact. Cut six small slits lengthwise on the inner curve of each shrimp, being careful not to cut all the way through. Flip the shrimp with slits down and gently press down along the length to flatten and elongate them. Trim the tips of the tails angled to clean up their appearance while keeping tails intact.
- Coat with flour: Place the all-purpose flour in a bowl and lightly coat each shrimp by dipping them into the flour. This helps the batter adhere better during frying.
- Make the tempura batter: In a separate bowl, sift the tempura flour and add the ice cold water following a 1:1 ratio as per package instructions. Using chopsticks, lightly whisk the batter just until combined; it’s okay to leave some lumps to keep the batter light and airy.
- Heat the oil: Pour sunflower oil into a deep pot and heat over medium-high heat. Test readiness by dropping a little batter into the oil—it should immediately float to the surface, indicating the oil is hot enough for frying.
- Batter and fry the shrimp: Dip each floured shrimp into the tempura batter, allowing excess to drip off. Carefully place the shrimp into the hot oil in small batches to avoid overcrowding. For extra crunch, drizzle some batter over the shrimp using chopsticks before pushing them up slightly so the batter sticks on top.
- Cook until golden: Fry the shrimp for 2-3 minutes until they are lightly golden brown and crisp. Use a slotted spoon to remove them and drain on paper towels to remove excess oil. Sprinkle lightly with salt while still hot.
- Serve: Continue frying remaining shrimp and serve immediately with soy sauce, tempura dipping sauce, or use as a filling for shrimp tempura sushi. Enjoy!
Notes
- Keep the batter cold and do not overmix to ensure a light, crispy texture.
- Use fresh oil heated to the correct temperature to avoid soggy tempura.
- Do not overcrowd the frying pot to maintain consistent oil temperature and crispness.
- Shrimp tails should be kept on for better handling and presentation.
- Serve tempura immediately for best texture; it loses crispness if left standing too long.
