Shrimp Tempura Recipe

Inspired by Tokoname

Time30m

Serves4

Crispy fried shrimp.

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Ingredients

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1
Prepare the Shrimp
Rinse the peeled and deveined shrimp under cold water and pat dry with paper towels. This helps to ensure that the batter adheres properly.

2
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, and baking soda. Whisk together until well blended.
3
Add Wet Ingredients
In a separate bowl, whisk together the ice water and egg yolk. Gradually add the wet mixture to the dry ingredients, mixing until just combined. The batter should be slightly lumpy; do not overmix.

4
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
5
Fry the Shrimp
Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil, a few at a time, without overcrowding the pot. Fry for 2-3 minutes or until golden brown and crispy.
6
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. Sprinkle with salt while hot.