Shrimp Tempura Recipe
Lightly battered and fried shrimp
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Ingredients
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Shrimp
Batter
Oil for Frying
Dipping Sauce
Method
Preparation of Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels to remove excess moisture.
Make a small cut on the back of each shrimp to prevent curling while frying.
Making the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and baking powder.
Slowly pour the wet ingredients into the dry ingredients while stirring gently to combine. Aim for a lumpy texture; do not overmix.
Frying
In a large, heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
Dip each shrimp into the batter, allowing the excess to drip off.
Carefully place the battered shrimp into the hot oil in batches, being careful not to overcrowd the pot.
Fry the shrimp for about 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove the shrimp and drain them on paper towels.
Preparing the Dipping Sauce
In a small bowl, combine the soy sauce, mirin, chopped scallions, and grated ginger. Mix well.