Crispy Golden Shrimp Tempura
Make Irresistibly Crunchy Shrimp Tempura That You Can’t Stop Eating
This recipe shows you how to make wonderfully savory and crispy shrimp tempura at home, just as delicious as what you’d find in a restaurant. You’ll experience the perfect balance of a crunchy exterior and tender, succulent shrimp inside. It’s perfect for special occasions, as a delightful appetizer with drinks, or even as a snack for kids.
Main Ingredients
- 40 fresh medium shrimp
- 3 Tbsp tempura flour (for seasoning shrimp)
- 1 large fresh egg
- 200ml cold water
- 1 pinch fine salt
- A pinch of black pepper
- 1 Tbsp cooking sake (like mirin)
- Plenty of cooking oil (for deep-frying, such as vegetable or canola oil)
Cooking Instructions
Step 1
First and foremost, thoroughly pat the fresh shrimp dry with paper towels. Pay special attention to cleaning the head and tail sections for a neater fry. If there’s residual moisture, the batter won’t adhere properly, and the oil might splatter, so be meticulous with this step!
Step 2
Now, let’s season the dried shrimp. Add a pinch of fine salt, a sprinkle of black pepper, and 1 tablespoon of cooking sake (or mirin). Gently mix by hand to ensure the seasoning is evenly distributed among all the shrimp. Let them marinate in the refrigerator for about 10 minutes. This step helps remove any unpleasant odor from the shrimp and enhances their flavor.
Step 3
Time to make the heart of delicious shrimp tempura: the crispy batter! In a bowl, place 3 tablespoons of tempura flour. Crack in one fresh egg. The egg will help make the tempura coating extra crispy and rich.
Step 4
Gradually pour in 200ml of cold water while quickly whisking with a whisk or chopsticks. The key is not to overmix! Leaving a few small lumps in the batter will result in a crispier texture. The amount of water might vary slightly depending on the type of tempura flour you use, so adjust as you check the batter consistency. You’re looking for a slightly thick, flowing consistency, not too watery.
Step 5
For added flavor, you can add a little more fine salt and pepper to the prepared batter, to your taste. This way, the tempura itself will be flavorful enough to enjoy on its own. Mix well to prepare the batter.
Step 6
Next, coat the seasoned shrimp evenly with the 3 tablespoons of tempura flour. This step ensures that the batter will adhere well to the shrimp. Gently shake the shrimp while coating to ensure they are covered thoroughly.
Step 7
Now, dip the flour-coated shrimp into the prepared tempura batter. Make sure the entire shrimp is coated with the batter. Avoid applying too thick a layer of batter, as it might not cook through properly. Aim for a moderate coating.
Step 8
Heat a generous amount of cooking oil in a deep pan or wok to about 170-180°C (340-350°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and float to the surface immediately. Carefully place the prepared shrimp into the hot oil, and fry until golden brown and crispy on both sides. Avoid overcrowding the pan, as this will lower the oil temperature and make the tempura soggy. Fry in batches of 4-5 shrimp at a time for about 2-3 minutes.
Step 9
Once perfectly fried, remove the shrimp tempura from the oil and place them on a plate lined with paper towels or a wire rack to drain excess oil. This will help maintain their crispiness. Enjoy the hot, freshly fried shrimp tempura immediately for the best taste!
Step 10
Your golden, crispy shrimp tempura is ready! Serve with your favorite dipping sauces like ketchup, tartar sauce, or soy sauce with wasabi. Enjoy!
