Holiday Recipes · Japanese Food · Seafood

Shrimp Tempura Recipe

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Shrimp Tempura

The secret to making a delicious shrimp tempura isnʻt the shrimp. Itʻs the tempura batter. It needs to be icy cold, so make sure to place the beaten egg on a stainless bowl and place a bowl of ice cubes underneath to keep the cold temperature of the batter. The cold batter when dropped in very hot oil creates a sudden shock to the shrimp and creates a different look when fried.
Aside from the use of tempura flour, this is what makes the tempura unique from any other fried shrimp recipe. This is really as simple as that..Icy cold battered shrimp, deep fried in very hot oil.
It comes with an easy to make tempura sauce recipe too. Happy cooking!

SHRIMP TEMPURA RECIPE

PREP TIME: 40 MIN
COOK TIME: 20 MIN
YIELD: 10

INGREDIENTS:

10 pcs Jumbo shrimp (the bigger the better. Thaw if they are frozen.)

For the Batter/Coating:
1 ½ cup flour (any flour or tempura flour)
1/2 pack Panko breadcrumbs
3 eggs, beaten

Tempura Flour Substitute: Sifted ½ cup corn flour (or rice flour), 1 tsp baking powder, ½ tsp salt

Tempura sauce ingredients:
1 cup fish or shrimp broth
½ cup soy sauce
¼ cup rice wine
2 tsp. sugar
4 cloves minced garlic
½ cup grated radish or labanos

INSTRUCTIONS:

1. Prepare shrimp. Remove shells. Make a shallow slit down the back to devein the shrimp. If you canʻt locate the vein, itʻs not a big deal.
2. Turn the shrimp over and make a few tiny slits across the belly. Bend the shrimp so that it is as straight and long as possible.
3. Heat vegetable or peanut oil to 170°C. Check temperature with chopsticks. When there are small bubbles around the chopstick, the oil is ready.
4. Beat egg yolks and place it on top of another bowl with ice cubes to keep the mixture cold. Set bowl aside.
5. In a separate bowl place 1-1/2 cup flour.
6. In another bowl place 1/2 bag of Panko breadcrumbs.
7. When the oil is hot, you are ready to deep fry the shrimp.
8. Do these steps with each individual shrimp: Roll in flour, then dip in scrambled egg, then coat with Panko breadcrumbs and place carefully in fryer.
9. Remember, the flour is first, NOT the scrambled egg mixture.
10. Deep fry  for about 2-3 minutes or until batter is golden brown.
11. Place onto clean paper towels to drain off excess oil.
12. Wait until cool and then ENJOY!

To make tempura sauce:
1. Mix all ingredients and cook for 5 minutes. Cool before serving.

Try our Holiday Recipes:

Chicken Pastel

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