Crispy Shrimp Tempura

Name: *Crispy Shrimp Tempura*
Ingredients: 12 shrimp; 1 ●egg (medium); 1 cup (about 120 grams) ●all-purpose flour; Cold water, combined with egg to make 1 cup (about 240 ml) ●cold water; 1 pinch ●sugar; as needed Vegetable oil,; as needed All-purpose flour,

ゆうゆう0310 @cook_40027123

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.

By drizzling tempura batter while frying, even small shrimp turn out big and crispy. The coating is light and delicious.

ゆうゆう0310 @cook_40027123

By drizzling tempura batter while frying, even small shrimp turn out big and crispy. The coating is light and delicious.

Saved

Ingredients

12shrimp
1●egg (medium)
1 cup(about 120 grams) ●all-purpose flour
Cold water, combined with egg to make 1 cup (about 240 ml) ●cold water
1 pinch●sugar
as neededVegetable oil,
as neededAll-purpose flour,

Saved

Steps

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