Authentic home cooking from Japan, with US measurements. 
*Crispy Shrimp Tempura*
By drizzling tempura batter while frying, even small shrimp turn out big and crispy. The coating is light and delicious.
About this recipe:
I adapted my mother’s tempura method by drizzling extra batter. I’ve always made shrimp tempura this way. Shrimp that are about 3 1/2 inches (9 cm) long become about 4 1/3 inches (11 cm) after frying.
*Crispy Shrimp Tempura*
By drizzling tempura batter while frying, even small shrimp turn out big and crispy. The coating is light and delicious.
About this recipe:
I adapted my mother’s tempura method by drizzling extra batter. I’ve always made shrimp tempura this way. Shrimp that are about 3 1/2 inches (9 cm) long become about 4 1/3 inches (11 cm) after frying.
Open in Cookpad AppSteps
- 1
Prepare the shrimp. Trim the tips of the tails, then use a knife to gently squeeze out any water. Remove the vein from the back.
- 2
Make several shallow cuts on the belly side, then press the shrimp lightly with the back facing up to straighten them.
- 3
Put some flour and the shrimp in a plastic bag and lightly coat the shrimp with flour.
- 4
In a bowl, combine all the ● ingredients to make the tempura batter. Heat oil to 340°F (170°C).
- 5
Hold the shrimp by the tail, dip in batter, and place in the hot oil. After adding 3–4 shrimp, use chopsticks to drizzle extra batter over the shrimp.
- 6
Turn the shrimp over, drizzle more batter, and fry for about 1 minute. Remove and drain on a rack.
- 7
You can freeze any leftover tempura batter bits (tenkasu) for later use. Recipe ID: 19146332
- 8
For tempura dipping sauce, see Recipe ID: 19311727
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