Shrimp Tempura
User Reviews
5.0
150 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Appetizer
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Cuisine
Japanese
Shrimp Tempura
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Light and crispy, this homemade Shrimp Tempura is surprisingly simple to make! Coated in a simple batter and then fried, you’ll be making this crunchy tempura shrimp in no time with these easy-to-follow steps.
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Ingredients
- oil for frying
For the Shrimp
- 20 tiger prawns around 1 lb
- 1 tbsp mirin
- Potato Starch for dusting, approximately 1 tbsp
For the Tempura Batter
- 1 cup all purpose flour
- 1 large egg cold
- 1 cup ice cold water
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Instructions
- Prepare the shrimp by peeling it and deveining it as needed. I keep the tail on.
- Straighten the shrimp by cutting small slits on the underside (curved side) of the shrimp. Around 3 to 4 slits are needed.
- Add the shrimp to a shallow plate and add the mirin. Let the shrimp marinate in the fridge for up to 15 minutes.
- Add oil to a large Dutch oven or heavy-bottomed pot and bring it up to 340F/170C.
- Prepare the tempura batter by mixing together the flour, egg, and ice water.
- Lightly dust the shrimp with potato starch before dipping the shrimp into the batter.
- Add the batter-coated shrimp into the hot oil and allow the shrimp to cook for 2 to 3 minutes in small batches.
- Transfer the fried shrimp to a cooling rack over top of a sheet pan to cool. Between batches, skim the crumbs in the oil with a fine-mesh strainer.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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