Rock Shrimp Tempura Recipe
Crispy rock shrimp lightly battered and fried to golden perfection, served with a zesty dipping sauce.
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Ingredients
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Tempura Batter and Shrimp
Method
Preparation and Cooking
- 1
Prepare the Shrimp
Rinse the rock shrimp under cold water and pat them dry with paper towels. Set aside.
- 2
Make the Tempura Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water and gently mix until just combined. Do not overmix; the batter should be lumpy.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 4
Fry the Shrimp
Dip each rock shrimp into the tempura batter, allowing excess batter to drip off. Carefully place the battered shrimp into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Serve
Serve the rock shrimp tempura hot with lemon wedges and soy sauce for dipping.
