Fried Shrimp Tempura Recipe2021-02-09
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Fried shrimp Tempura recipe. Dip-fried Japanese-style shrimp. A very easy and delicious appetizer. Ready in a few minutes!
How to prepare Fried Shrimp Tempura Recipe
Ingredients: 1 pound (480 g) jumbo shrimp, vegetable oil for frying, 1 large egg, 1 cup (250 ml) cake flour, 5 tablespoons cornstarch, 1¼ cups (300 ml) frozen soda water, green tea salt
Instructions: Heat 2 inches (5 cm) of vegetable oil in a Dutch oven until temperature reaches 350º F (175º C). Crack the egg and lightly beat it. Divide the cornstarch into 2 equal portions. In a small mixing bowl, combine beaten egg, cake flour, and 1 portion of cornstarch. Stir well. Pour in cold soda water and blend well.
Peel and devein jumbo shrimp, leaving tails intact. Spread the remaining cornstarch on a flat plate, then dredge peeled shrimp on it. Holding by the tail, dip seasoned shrimp in the egg mixture.
Working in batches, add shrimp to the hot oil and dip-fry until crisp, turning once. Remove fried shrimp from the fryer and transfer to a paper towel-lined plate. Drain and sprinkle with green tea salt. Repeat with the remaining shrimp.
For the Green Tea Salt: In a grinder, combine 2 tablespoons (30 ml) coarse sea salt and 2 teaspoons (10 ml) loose leaves green tea. Grind well, then sprinkle over fried shrimp tempura. Enjoy!
Fried Shrimp Tempura Recipe
- 1 pound (480 g) jumbo shrimp, peeled with tails left on
- vegetable oil
- 1 large egg, beaten
- 1 cup cake flour
- 5 tablespoons cornstarch, divided
- 1¼ cups (310 ml) ice cold soda water
- green tea salt (see recipe below)
- Ingredients For Green Tea Salt:
- 2 tablespoons coarse sea salt
- 2 teaspoons loose leaf green tea
In a Dutch oven, add vegetable oil to a depth of 2-inches (5 cm). Heat over medium-high heat until temperature reaches 350°F (180°C).
In a mixing bowl, combine egg, flour and 2 tablespoons of cornstarch. Mix well.
Add to mixture soda water. Mix until blended.
Spread remaining 3 tablespoons of cornstarch on a plate and dredge shrimp on it. Dip shrimp in egg mixture, holding by the tail end.
Add shrimp to hot oil in batch (6 at a time) and fry until crisp, turning once,1 minute per side. Place cooked shrimp tempura to a paper towel-lined plate. Drain and sprinkle with green tea salt.
Green Tea Salt: In a grinder, combine 2 tablespoons coarse sea salt and 2 teaspoons loose leaf green tea. Grind well and sprinkle over shrimp tempura.