Shrimp Tempura
Shrimp Tempura
Tempura is one of the most famous Japanese food items outside of Japan. The batter is light and crispy without absorbing excess oil. Shrimp is one of the most popular ingredients to fry in tempura batter. Like all tempura frying ingredients, the shrimp need to be pat dry before dipping in the batter. They will only take a total of 6 minutes. Drain oil on a rack instead of paper towels to maintain the crispiness.
Servings: 2
Ingredients
- 1/2 lb 26/30 count shrimp tail on; peeled and deveined
- 1/2 cup cake flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/2 cup ice water
- vegetable oil for frying
Instructions
- Mix together all of the dry ingredients.
- Mix in the water.
- Heat up 3” of cooking oil in a pot over medium high heat(350 degrees). Pat dry the shrimp. Dip in the tempura batter. Drop in the oil. Make sure to not over crowd.
- Fry for 3 minutes a side. Drain grease on a rack.
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