Rock Shrimp Tempura / Tempura De Langostinos Recipe

Prepare shrimp

If using whole prawns, peel shells leaving tails on (optional) and devein. Pat shrimp very dry with paper towels. Lightly toss shrimp in 1/4 cup cornstarch so each piece has an even, thin dusting; shake off excess.

Make batter

In a medium bowl, sift together 1 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Add 1 tsp salt and 1/4 tsp black pepper and stir to combine. In a separate chilled bowl, lightly beat the egg white (reserve yolk for another use) until just frothy. Add cold sparkling water, 1 tsp rice vinegar and a few ice cubes to the beaten white to keep the mixture very cold. Pour the liquid into the dry ingredients and stir very briefly with chopsticks or a fork; batter should be lumpy and slightly runny. Do not overmix — a few lumps are desirable for a light, airy tempura crust.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3–4 inches (enough to fully submerge the shrimp). Heat oil to 350°F (175°C). Use a thermometer. If oil gets hotter, drop temperature to maintain 350°F while frying.

Fry shrimp

Working in small batches (4–6 shrimp at a time), hold each dredged shrimp by the tail, dip into the batter to coat evenly, letting excess drip off for a second, then carefully lower into the hot oil. Fry until golden and crisp, about 2–3 minutes depending on shrimp size. Turn once if needed for even color. Remove with a slotted spoon or spider and transfer to a wire rack set over a baking sheet to drain; keep warm in a low oven (around 200°F / 95°C) if frying in multiple batches.

Finish

When all shrimp are fried, sprinkle lightly with a pinch of salt and serve immediately with lemon wedges and the mango dip.

Combine the diced mango, chopped cilantro, finely chopped red chili, grated ginger and chopped spring onion in a bowl.

Add lime juice, honey, 1/2 tsp salt and 1/8 tsp black pepper. Stir and taste; adjust seasoning. If mixture is too thick, add up to 2 tablespoons water to reach a dipping-sauce consistency.

For a smoother dip, transfer mixture to a blender or food processor and pulse briefly until slightly puréed but still with small chunks for texture. Alternatively, leave it chunky for a fresher relish-style dip.

Chill the dip for at least 15 minutes to let flavors meld. Serve alongside the hot tempura shrimp.