WATCH: How to Make Shrimp Tempura

You won't get enough of this crunchy tempura!

 

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! 

 

Shrimp Tempura 

 

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.

 

With thick wheat noodles and crunchy prawn tempura in a mild shoyu broth, this complete meal in a bowl is sure to satisfy.

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