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!
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
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.
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.
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.