Description
Golden, crispy, and light — this Crispy Shrimp Tempura is the epitome of perfection when it comes to seafood dishes.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined, tails left on
- 1 tsp salt
- 1 tbsp cornstarch
- 0.25 cup all-purpose flour
- 1 large egg
- 1 cup ice-cold water
- 0.75 cup all-purpose flour
- 0.25 cup cornstarch
- 0.25 tsp baking soda
- 2 cups vegetable oil (for frying)
- 0.5 cup dashi
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp sugar
- Grated daikon or ginger (optional)
Instructions
- Start by cleaning the shrimp. Sprinkle them with salt and cornstarch, then rinse thoroughly under cold water and pat dry with paper towels. To prevent curling while frying, make shallow slits along the underside of the shrimp.
- In a small pot, combine the dashi, soy sauce, mirin, and sugar. Heat over low to medium heat and simmer gently, stirring occasionally until the sugar dissolves completely.
- Pour about two inches of vegetable oil into a deep pan and heat it to 340°F (170°C).
- In a mixing bowl, whisk the egg together with the ice-cold water until combined. Then, gradually sift in the flour, cornstarch, and baking soda.
- Dust each cleaned shrimp lightly with flour. Dip the shrimp into the prepared batter.
- Gently place three to four battered shrimp into the hot oil. Fry for about two minutes or until they are golden brown.
- Serve the crispy shrimp tempura immediately while hot, accompanied by the dipping sauce.
Notes
For best results, fry in small batches to maintain even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 20 g