Shrimp Tempura Recipe
A classic Japanese Shrimp Tempura recipe featuring light and crispy battered shrimp fried to golden perfection, perfect as an appetizer or a main dish with dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Dry Ingredients
- 1 1/2 cups flour
- 3/4 cup cornstarch
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
Wet Ingredients
- 1 1/2 cups club soda, cold
Main Ingredient
- 1 pound shrimp, deveined and shells removed (21-25 count)
Others
- Vegetable oil, for frying
Instructions
- Heat the oil: Set a pot with about 3 inches of vegetable oil on medium-high heat and heat until the temperature reaches 375°F (190°C).
- Mix dry ingredients: In a bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and white pepper to combine evenly.
- Prepare shrimp: Lightly dredge the deveined and peeled shrimp in the dry mixture, coating them evenly, then set aside.
- Make the batter: Add the cold club soda to the dry mixture and whisk gently to create a light batter, taking care not to overmix to keep it airy.
- Coat shrimp in batter: Dip each dredged shrimp into the batter, ensuring they are completely coated.
- Fry the shrimp: Carefully place the battered shrimp into the hot oil and fry for 2-3 minutes until they turn golden brown and crispy.
- Drain and serve: Remove the fried shrimp from the oil and let them drain on a paper towel-lined plate before serving hot.
Notes
- Ensure the club soda is very cold to achieve a light and crispy batter.
- Do not overmix the batter; lumps are fine for better texture.
- Maintain oil temperature at 375°F to ensure shrimp cooks evenly and absorbs less oil.
- Use fresh shrimp for the best flavor and texture.
- Serve immediately for optimal crispiness.
Find it online: https://recipefeastful.com/shrimp-tempura-recipe/