Tempura is a Japanese dish made of seafood or vegetables which are coated in batter and deep-fried. This shrimp tempura recipe makes it easy to recreate this Japanese dish at home. Remember to use ice-cold water when preparing the batter—it makes for a light and crispy batter!Â
Shrimp TempuraÂ
- 8 pieces shrimp or prawns (sugpo), shelled and deveined with tails left intact
- 1 cup tempura flour (available in the Asian/ international aisle of most groceries)
- salt, to season
- pepper, to season
- 1 piece egg
- 1 cup water, ice-cold
- canola oil, for deep-frying
- 3 tablespoons all-purpose flour
- 1 Make the tempura: Lay the prawns flat on a chopping board, belly side down. Make shallow slits along the back to prevent the prawns from curling when fried. Set aside.
- 2 Season tempura flour with salt and pepper; set aside. Place egg in a bowl, beat lightly, then add cold water. add tempura flour mixture and mix lightly, being careful not to overmix the batter. Set aside and keep cold.
- 3 When ready to fry, heat oil in a deep wok or casserole. Dredge prawns in all-purpose flour and dust off excess. Dip in tempura batter and deep-fry in batches until golden, about 3 minutes over medium heat. Drain on paper towels.
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