Shrimp tempura has attracted numerous food enthusiasts with its crispy exterior and succulent, tender shrimp. At the heart of shrimp tempura lies the fusion between fresh shrimp and a delicious tempura batter. Large and juicy shrimp are meticulously peeled, deveined, and gently coated in a batter made from a combination of flour, cornstarch, and ice-cold water. The shrimp, now adorned in their golden jackets, take a gentle plunge into boiling oil. The magical process of the batter crisping up unfolds, creating a lacy, ethereal coating that encapsulates the shrimp’s natural sweetness. The result is a harmonious blend of textures—crispy on the outside, tender on the inside.
Ingredients
- Dipping Sauce:
Instructions
-
Combine the dipping sauce ingredients in a small bowl and mix well. In a small saucepan, add the dipping sauce and bring it to a boil. Then, reduce the heat and let it simmer until the sugar is completely dissolved. Remove from heat and set it aside.
- Pat the shrimp dry with paper towels. Make a few shallow cuts on the belly side of each shrimp to prevent curling during frying.
-
In a large bowl, whisk together the flour, egg yolk and ice water until just combined. It's okay if there are lumps; don't overmix.
-
Fill a large, deep pan with vegetable oil and heat it to 350°F (180°C). Make sure there's enough oil for the shrimp to be fully submerged.
-
Lightly coat the shrimp with cornstarch. Dip each shrimp into the batter, making sure they are fully covered. Carefully place the coated shrimp into the hot oil, a few at a time, to avoid overcrowding. Fry until golden brown and crispy, about 1-2 minutes. Use a slotted spoon to remove them and place them on a paper towel-lined plate.
-
Arrange the crispy shrimp tempura on a serving plate. Serve with the dipping sauce on the side.
Notes
Work in batches to ensure the shrimp cook evenly and the oil temperature remains consistent. Serve the tempura immediately for the best crispy texture.