Ingredients
- Large shrimp, peeled and deveined with tail left on: 1 pound (about 20-25)
- All-purpose flour: 1 cup
- Cornstarch: 1/2 cup
- Ice water: 1 cup
- Egg: 1 large
- Vegetable oil for frying: 4 cups
- Dipping sauce (soy sauce, dashi, mirin): to taste
Instructions
- Step 1: Prepare the shrimp by making small slits on the underside to prevent curling during frying. Pat dry thoroughly with paper towels.
- Step 2: In a large bowl, whisk together the flour and cornstarch. In a separate bowl, lightly beat the egg. Slowly add the ice water to the egg and whisk until just combined.
- Step 3: Add the wet ingredients to the dry ingredients. Gently fold together until just combined. Do not overmix; a few lumps are okay. The batter should be thin.
- Step 4: Heat the vegetable oil in a large, deep pot or wok to 350-375°F (175-190°C).
- Step 5: Dip each shrimp into the tempura batter, ensuring it's evenly coated. Carefully lower the battered shrimp into the hot oil, a few at a time, to avoid overcrowding.
- Step 6: Fry for 2-3 minutes, or until golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a wire rack to drain excess oil. Serve immediately with dipping sauce.
Notes
- Store leftover tempura in an airtight container in the refrigerator, but be aware it will lose its crispness.
- To restore some crispness, reheat the tempura in a preheated oven at 350°F (175°C) for a few minutes, or until warmed through.
- Serve your crispy shrimp tempura immediately with a side of seasoned rice and a sprinkle of toasted sesame seeds for a complete meal.
- For an extra light and airy batter, use chilled soda water instead of ice water; the bubbles make a difference!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American