Tempura Shrimp

Tempura Shrimp
Shrimp tempura is a delicious Japanese classic served as an appetiser, first course, or main dish. These crisply fried Japanese-style shrimp are sure to impress your family and friends.Tempura shrimp is often served on a bowl of rice or hot noodle dishes.
Serves: 12
  • 12 large shrimp
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup ice water
  • vegetable oil, for frying
  • flour, for dusting
  1. Remove heads and shells from shrimp without removing tails.
  2. De-vein the shrimps. Make two or three incisions on the stomach side of the shrimp to straighten them.
  3. Lightly press the back of shrimp to straighten. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels.
  4. Beat an egg in a bowl. Add ice water in the bowl.
  5. Add sifted flour in the bowl and mix lightly.
  6. Heat the oil to 175°C.
  7. Lightly flour shrimp.
  8. Pick the tail and dip shrimp in the tempura batter.
  9. Immediately deep-fry the shrimp until crisp.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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