Jumbo Shrimp Tempura
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
12 Shrimp
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Course
Main Course
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Cuisine
Japanese
Jumbo Shrimp Tempura
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A recipe for Jumbo Shrimp Tempura from the cookbook, My Japanese Table.
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Ingredients
- 12 Shrimp jumbo
- 3 cups canola oil 750 ml or other non-flavored oil
Tempura Batter:
- 3/4 cup water ice, 200 ml
- 1 egg yolk
- 2/3 cup cake flour 100 grams, or all-purpose flour
- 2 tablespoons cornstarch
For serving:
- 1 lemon cut into 8 wedges
- 1 tablespoon sea salt for sprinkling, or kosher salt
Matcha Salt:
- 1 teaspoon matcha green tea powder powdered green tea
- 1 tablespoon sea salt or kosher salt
Instructions
- Soak 12 bamboo skewers in water for 30 minutes.
- While keeping the tail intact, remove the head, shell, and vein from the shrimp. Rinse and dry, then make two horizontal cuts along the belly of each shrimp to help keep them flat.
- Insert each soaked skewer into the shrimp and straight through the body.
- Pour the oil in a large saucepan or wok over medium heat to 360˚F (180˚C).
- In a large bowl, beat together the water and egg yolk until frothy. Whisk in the flour and cornstarch until combined, but not completely smooth.
- Dip a skewered shrimp into the batter to coat completely, then place in the heated oil. Repeat with other skewers, being careful not to crowd the pan- about 3-4 at a time. Fry until golden, about 3 minutes, then turn with tongs and cook for another 2 minutes. Transfer to a towel-lined plate or rack. Repeat with remaining shrimp.
- In a small bowl, mix together the matcha and sea salt.
- Serve the fried shrimp immediately with matcha salt, salt, and lemon wedges.
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