Crispy Shrimp Tempura Recipe – Japanese Special
Make my crispy and delicious Shrimp Tempura recipe at home! The secret to making a light, crisp coating that doesn’t absorb oil is in the batter and the deep-frying technique. Tempura is one of the most popular and well-known Japanese dishes that is widely enjoyed around the world. At your local Japanese restaurants, you probably see Shrimp Tempura and Vegetable Tempura, but the Japanese make tempura with various fresh ingredients.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Crispy Shrimp Tempura Ingredients :
- 2 cups vegetable oil for frying
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 large egg yolk
- 2 large egg whites, lightly beaten
- 1 pound medium shrimp, peeled and deveined, tails left on
How To Make Crispy Shrimp Tempura
Gather all ingredients.
All ingredients gathered to make crispy shrimp tempura.
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Oil heating in a deep fryer.
Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center.
Dry ingredients whisked together.
Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
Egg whites stirred into batter.
Dip one shrimp at a time into batter to coat; do not batter tails.
When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes.
Shrimp frying until golden-brown.Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.