Tempura Shrimp Recipe

Tempura Shrimp Directions

1. 1

   Prepare the Shrimp

   Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. Set aside.

2. 2

   Make the Tempura Batter

   In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water to the dry ingredients while whisking gently until just combined. The batter should be slightly lumpy; do not overmix.

3. 3

   Heat the Oil

   In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.

4. 4

   Fry the Shrimp

   Dip each shrimp into the tempura batter, allowing any excess batter to drip off, and carefully place them into the hot oil. Fry in batches, avoiding overcrowding, for about 2-3 minutes or until 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.

5. 5

   Garnish and Serve

   Once all the shrimp are fried, sprinkle them with chopped green onions. Serve immediately with sweet chili dipping sauce on the side.