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Ingredients
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Tempura Rock Shrimp Ingredients
Method
Preparation Directions
- 1
Prepare the Shrimp
Rinse the rock shrimp under cold water and pat dry with paper towels. 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 water, stirring gently until just combined. The batter should be lumpy.
- 3
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Dip the rock shrimp into the tempura batter, allowing excess to drip off. Carefully lower them into the hot oil in batches, frying for about 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 5
Prepare the Cilantro
Chop the fresh cilantro finely and set aside.
- 6
Serve
Serve the tempura rock shrimp hot, garnished with chopped cilantro and accompanied by spicy Asian mayo.