Shrimp Tempura
User Reviews
5
Shrimp Tempura
Description
This Shrimp Tempura recipe uses a batter combining flour, cornstarch, and baking powder for lightness, mixed with cold club soda to create a bubbly, crisp texture when fried. Shrimp are deveined and shelled, dusted lightly with the dry mixture, then dipped in the wet batter before frying at 375°F in vegetable oil. The seasoning with kosher salt and white pepper provides a mild background to the crispy exterior.
Frying for 2-3 minutes results in a golden brown coating with a crunchy bite, while the shrimp inside remain succulent. The use of cold club soda helps produce a delicate, crisp crust distinct from heavier batters, making the dish a classic appetizer or accompaniment to other Japanese dishes.
Ingredients
- 1 1/2 cups flour
- 3/4 cup cornstarch
- 1 1/2 tablespoons baking powder
- 1 1/2 cups club soda , cold
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- vegetable oil , for frying
- 1 pound Shrimp , deveined and shells removed (21-25 count)
Instructions
- Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees.
- Whisk the flour, cornstarch, baking powder, kosher salt, and white pepper in a bowl together.
- Dredge the shrimp lightly in the mixture and set aside.
- Add in the club soda and whisk, then dip the shrimp in the batter before carefully frying in the oil for 2-3 minutes or until golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 22g | 44% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 146mg | 49% |
| Sodium | 739mg | 31% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 280mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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