Description
Shrimp Tempura is a classic Japanese dish featuring large shrimp dipped in a light, crispy batter and deep-fried to golden perfection. This ultimate recipe ensures a delicate, crunchy texture that will impress shrimp lovers and tempura enthusiasts alike. Serve it with traditional dipping sauces like tentsuyu or ponzu for an authentic experience.
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 oil recommended)
Serving
- Dipping sauce (such as tentsuyu or ponzu), for serving
Instructions
- Prepare the Shrimp: Peel and devein 1 pound of large shrimp, leaving the tails on if preferred. Pat them dry with paper towels to remove excess moisture, which helps the batter adhere better.
- Make the Batter: In a mixing bowl, combine 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking soda, and a pinch of salt. In a separate bowl, lightly beat 1 egg with 1 cup of ice-cold water. Gradually add the wet ingredients to the dry ingredients and gently mix just until combined. Avoid overmixing to keep the batter light and airy.
- Heat the Oil: In a deep frying pan or pot, heat vegetable or canola oil to 350°F (175°C). Use enough oil to fully submerge the shrimp for even frying.
- Batter and Fry Shrimp: Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry the shrimp in batches to avoid overcrowding, cooking for about 2-3 minutes or until the batter is crisp and golden.
- Drain Excess Oil: Use a slotted spoon to remove the fried shrimp and place them on a wire rack or paper towels to drain excess oil, keeping them crispy.
- Serve: Arrange the shrimp tempura on a platter and serve immediately with tentsuyu or ponzu dipping sauce for an authentic taste.
Notes
- Ensure the batter ingredients and water are ice-cold to achieve the lightest and crispiest texture.
- Do not overmix the batter to keep it lumpy which contributes to a better crispiness after frying.
- Use neutral oil with a high smoke point like vegetable or canola for frying.
- Keep the oil temperature consistent around 350°F for optimal results.
- Shrimp can be served with a variety of dipping sauces including soy sauce mixed with grated ginger or spicy mayo.
- For extra crunch, you can add a small amount of sparkling water instead of regular water in the batter.
