Tempura Shrimp Recipe

Time30m

Serves4

Sweet chili dipping sauce, green onion

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Ingredients

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1
Prepare the Shrimp
Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Set aside.
2
Make the Tempura Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, and salt together. Gradually add the ice water to the dry ingredients, stirring gently until just combined. The batter should be lumpy; do not over-mix.
3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature for frying.
4
Coat the Shrimp
Dip each shrimp into the tempura batter, allowing any excess batter to drip off before placing it into the hot oil.
5
Fry the Shrimp
Fry the shrimp in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes or until the shrimp turn golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
6
Prepare the Garnish
Chop the green onion and set aside for garnish.