Crispiest Shrimp Tempura
Light, crispy Japanese shrimp tempura featuring perfectly battered and deep-fried shrimp with an irresistible golden crunch.
Equipment
Ingredients
Main Ingredients
large shrimp (peeled, deveined)
500 g
all-purpose flour
100 g
cornstarch
50 g
baking powder
5 g
ice water (ice cold)
200 ml
vegetable oil
1000 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the shrimp
Peel and devein the shrimp, then pat dry with paper towels.
Make the tempura batter
In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually add ice-cold water while whisking until just combined. The batter should be lumpy.
Heat the oil
Heat vegetable oil in a deep pot or wok to 180°C for frying.
Coat the shrimp
Lightly dust shrimp with flour, then dip into the batter, allowing excess to drip off.
Fry the shrimp
Fry the battered shrimp in batches for 2-3 minutes until golden and crispy. Do not overcrowd the pot.
Drain and serve
Remove shrimp with a slotted spoon and drain on paper towels. Season with salt and pepper. Serve immediately with tempura dipping sauce.
Storage
Tempura loses crispiness quickly, best consumed fresh
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