Shrimp Tempura Recipe #169444
Always on the lookout for a nice light and delicate tempura.
by Kymmarie
25 min | 25 min prep
SERVES 4 -6
- 1 egg yolk, beaten
- 1 1/2 cups ice water or very cold club soda
- 1 cup all-purpose flour or rice flour
- 1 1/2 lbs large shrimp, peeled
- Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
- Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
- Butterfly the shrimp by cutting them almost all the way though along their backs.
- Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
- Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
- Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.
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5 stars