Crispy Shrimp Tempura Recipe – Japanese Special
Create your own crispy and delicious Shrimp Tempura at home! The key to achieving a light, crisp coating that doesn’t absorb oil lies in both the batter and the deep-frying method. Tempura is a widely beloved and renowned Japanese dish enjoyed worldwide. While Shrimp Tempura and Vegetable Tempura are commonly found in local Japanese restaurants, traditional tempura encompasses a variety of fresh ingredients.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Crispy Shrimp Tempura Ingredients :
- 2 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 large egg yolk
- 2 large egg whites, lightly beaten
- 1 pound medium shrimp, peeled and deveined, tails left on
How To Make Crispy Shrimp Tempura
Prepare all the ingredients.
Have all the ingredients ready to make crispy shrimp tempura.
Heat vegetable oil in a deep-fryer to 375 degrees F (190 degrees C).
Heat the vegetable oil in the deep fryer.
In a large bowl, whisk together the flour, cornstarch, and salt, creating a well in the center.
Combine the dry ingredients by whisking them together.
Pour the water and egg yolk into the well and mix until just moistened; the batter should remain lumpy. Gently stir in the egg whites.
Stir the egg whites into the batter mixture.
Dip each shrimp individually into the batter to coat, leaving the tails uncoated.
Once three shrimp are coated, carefully place them into the hot oil of the deep fryer. Fry until they turn golden brown, approximately 1 1/2 minutes.
Fry the shrimp until they are golden brown. Remove them with a slotted spoon and let them drain on a plate lined with paper towels. Repeat with the remaining shrimp, battering a few at a time while the previous batch cooks.
