Shrimp Tempura 새우튀김 Recipe
Deep fried shrimp and vegetables in light batter
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Ingredients
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Shrimp
Batter
Vegetables
For frying
Method
Preparation
- 1
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on. Rinse under cold water and pat dry with paper towels. Season with salt and black pepper.
- 2
Prepare the Vegetables
Slice the zucchini, carrot, and sweet potato into thin strips or rounds, about 1/4 inch thick.
Batter Preparation
- 3
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, and baking powder. Gradually add the cold water and mix until just combined. The batter should be lumpy. Add ice cubes to keep the batter cold.
Frying
- 4
Heat the Oil
In a large, deep pot, heat the vegetable oil to 180-190°C (350-375°F). Use a thermometer to check the temperature.
- 5
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Carefully place them in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- 6
Fry the Vegetables
Dip the prepared vegetable slices into the tempura batter and fry them in the same way as the shrimp, until they are golden brown and crispy.
Serving
- 7
Serve
Serve the shrimp and vegetables hot with dipping sauce of your choice, such as soy sauce or tempura dipping sauce.
