Crispy Shrimp Tempura Recipe

Ingredients:

1/2 lb large shrimp, peeled and deveined
2 quarts vegetable oil for deep frying
2 1/4 cup all purpose flour
1/3 cup ice water
1/4 cup cornstarch
1 large egg
1/4 tsp salt
1/4 tsp white sugar
1/2 tsp baking powder
5 ice cubes

Equipment/Tools:

Frying Pan (for cooking)
Bowl (for mixing ingredients)

Instructions:

Heat oil in deep-fryer to 375 degrees F.

In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.

In a separate bowl, pour the remaining all-purpose flour.

Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.

Remove tempura from oil and drain on paper towels. Serve as hot and crispy.

Final thoughts:

There you have it… my father’s recipe for the homemade tempura shrimp or some call it shrimp tempura panko. It’s looks easy to do because it truly is. The best part of this recipe is that the batter can be used to make vegetable tempura. Vegetable tempura uses vegetable vice shrimp. That’s all.

Recipe Source: http://www.thehandyfoodie.com/homemade-shrimp-tempura/

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