Rock Shrimp Tempura Recipe
Rock shrimp in light tempura battle, tossed in a sweet chili glaze
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Ingredients
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Tempura Batter and Shrimp
Method
Preparation and Cooking
- 1
Prepare the Shrimp
Peel and devein the rock shrimp, removing the tails. Pat them dry with paper towels.
- 2
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water, mixing until just combined. Do not overmix; the batter should be lumpy.
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Dip the shrimp into the tempura batter, allowing excess to drip off. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
- 5
Drain the Shrimp
Using a slotted spoon, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- 6
Prepare the Sweet Chili Glaze
In a small bowl, mix together 1/2 cup sweet chili sauce and 1 tablespoon soy sauce. Toss the fried shrimp in the glaze until well coated.
