Rangoon Shrimp Tempura (5 Pc) Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Make a shallow lengthwise slit along the belly of each shrimp (do not cut all the way through) to create a pocket for the filling. Lightly dust each shrimp with 1 tsp cornstarch to help the filling adhere and to keep batter from sliding.

Make filling

In a small bowl, mash the cream cheese until smooth. Stir in the chopped green onions, minced garlic, 1/4 tsp sesame oil, 1/2 tsp soy sauce, and 1/8 tsp white pepper until well combined. Divide the mixture into five equal portions (about 0.4 oz each). Using a small spoon or piping bag, place each portion into the pocket of a shrimp and gently press so it fills but does not overflow.

Make batter

Keep all batter ingredients cold. In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/8 cup rice flour, and 1/4 tsp baking powder with 1/4 tsp salt. In a separate small bowl, beat the cold egg lightly and add the ice-cold club soda. Add a few ice cubes to the soda if needed to keep temperature low. Pour the liquid into the dry ingredients and quickly stir with chopsticks or a fork just until combined — the batter should be lumpy and slightly thin. If batter seems too thick, add up to 1 tablespoon cold water. Do not overmix; a few streaks of flour are fine.

Heat oil

In a medium heavy saucepan or deep fryer, pour 2 cups of neutral oil and heat to 350–375°F (175–190°C). If you don’t have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and float immediately and take about 45–60 seconds to turn pale golden.

Batter and fry shrimp

Working quickly, dip each filled shrimp into the batter, letting excess drip off gently. Carefully lower shrimp into the hot oil, frying 2–3 pieces at a time to avoid crowding. Fry for about 2.5–3.5 minutes, turning once, until the batter is crisp and light golden. Remove with a slotted spoon to a paper towel–lined rack to drain. Maintain oil temperature between batches; let oil return to heat if it drops. Total frying time for five shrimp will be about 6–8 minutes.

Finish

Lightly season fried shrimp with a pinch of salt while still hot. Arrange on a serving plate.

Serve the 5-piece Rangoon Shrimp Tempura immediately with 2 tablespoons sweet chili sauce and 1 tablespoon soy-sesame dipping sauce on the side. Garnish with thinly sliced scallion and a sprinkle of toasted sesame seeds, if desired. Recommend eating while hot to preserve crispness.