Description
A simple and delicious recipe for shrimp tempura, featuring crispy battered shrimp that can be customized with various vegetables and dipping sauces.
Ingredients
- Large shrimp: 500 grams (about 1 pound), peeled and deveined.
- Tempura batter mix: 1 cup.
- Ice-cold water: 1 cup.
- Cornstarch: 1/4 cup for dusting.
- Vegetable oil: About 4 cups for frying.
- Salt: To taste.
- Optional seasonings: Garlic powder or paprika.
- Optional vegetables: Sliced sweet potatoes, zucchini, or bell peppers.
- Optional dipping sauces: Soy sauce, ponzu, or traditional tempura dipping sauce.
Instructions
- Prepare the shrimp by peeling and deveining them, then pat them dry with a paper towel.
- Make the tempura batter by mixing the tempura batter mix with ice-cold water until just combined.
- Heat the vegetable oil in a deep frying pan or pot to around 180°C (350°F).
- Dip each shrimp into the tempura batter and carefully place them into the hot oil, frying in batches if necessary.
- Fry the shrimp for about 2-3 minutes or until golden brown and crispy.
- Drain the shrimp on paper towels and sprinkle with salt before serving with your choice of dipping sauce.
Notes
- Use ice-cold water for the batter to ensure crispiness.
- Avoid overcrowding the pan while frying.
- Dust shrimp with cornstarch before battering for better adhesion.
- Serve immediately for the best texture.
Nutrition
- Serving Size: 4 pieces
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: shrimp tempura, easy recipe, Japanese cuisine, seafood, appetizer