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.
Nutrition Information
Calories: 843 Fat: 21g Saturated fat: 3g Unsaturated fat: 16g Carbohydrates: 121g Sugar: 1g Sodium: 709mg Fiber: 4g Protein: 37g Cholesterol: 325mg

Comments and Feedback

Be the First to Comment!

Notify of
Latest posts
Mac and Cheese Soup Choy Sum French Style Sorrel Soup Glazed Tuna with Stir Fried Greens Macaroni and Cheese Hawaiian Style Macaroni Salad
Top 10 Recipes
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
Food & Health
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Ripe Tomatoes Mercury in Fish
Event & Food Days
follow on Facebook
Follow Our Cook
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie