Shrimp Tempura Recipe
Crispy shrimp tempura served with a dipping sauce.
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Ingredients
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Shrimp Tempura
Dipping Sauce
Method
Shrimp Tempura Preparation
Prepare the Shrimp
Pat the shrimp dry with paper towels to remove excess moisture. This will help them crisp up when fried.
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice cold water, mixing gently until just combined. Avoid overmixing; the batter should be lumpy.
Heat the Oil
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Coat the Shrimp
Dip each shrimp into the batter, allowing any excess to drip off before carefully placing them in the hot oil.
Fry the Shrimp
Fry the shrimp in batches, being careful not to overcrowd the pot. Fry until they are golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove them and drain on paper towels.
Dipping Sauce Preparation
Combine Ingredients
In a small bowl, whisk together the soy sauce and mirin until well combined. If desired, add grated daikon radish and wasabi to taste for added flavor.
Serve
Serve the crispy shrimp tempura hot alongside the dipping sauce.