Rock Shrimp Tempura Recipe
Bite size shrimp, tempura battered
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Ingredients
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Tempura Batter and Shrimp
Method
Preparation and Cooking
- 1
Prepare the Shrimp
Pat the rock shrimp dry with paper towels and season lightly with salt. Set aside.
- 2
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, mixing gently until just combined. The batter should be lumpy, do not overmix.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Shrimp
Dip the seasoned rock shrimp into the tempura batter, allowing excess batter to drip off. Carefully drop them into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- 5
Drain and Serve
Using a slotted spoon, remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges and dipping sauce if desired.
