Tempura Shrimp Recipe
Five jumbo tempura-battered shrimp served with a sweet chili sauce.
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Ingredients
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Shrimp
Tempura Batter
Sweet Chili Sauce
Oil for Frying
Method
Preparation of Shrimp
- 1
Prepare the Shrimp
Ensure the shrimp are peeled and deveined. Pat them dry with paper towels to remove excess moisture.
Making Tempura Batter
- 2
Mix Dry Ingredients
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Whisk together until well blended.
- 3
Add Cold Water
Gradually add the cold sparkling water to the dry mixture. Stir gently until just combined; do not overmix. The batter should be slightly lumpy.
Frying the Shrimp
- 4
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).
- 5
Coat the Shrimp
Dip each shrimp into the tempura batter, ensuring they are evenly coated.
- 6
Fry the Shrimp
Carefully place the battered shrimp in the hot oil, a few at a time, without overcrowding. Fry for 2-3 minutes or until golden and crispy.
- 7
Drain the Shrimp
Using a slotted spoon, remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving
- 8
Serve with Sauce
Arrange the fried tempura shrimp on a serving platter and serve immediately with sweet chili sauce on the side for dipping.