2 Reviews of Shrimp Tempura

From: Niki Z

On Jun 19, 2006

This was just OK for me. It didnt really have the crispiness and lightness of the tempura's ive had before but it was alright.

From: Callinectes Sapidus

On Sep 13, 2009

I used rice flour and club soda and added a dash of salt. It was wonderfully light and crispy when cooked in very hot (400 degree) oil. One word of warning: If you use club soda use a larger bowl because as you mix the flour and club soda the batter foams way up (in almost comic book fashion). The rice flour makes a silkier batter as it is finer than regular flour. Thank you very much for this great recipe.