Shrimp tempura is the most common type of tempura; it is one of the most popular types of Japanese food people around the world enjoy. There are different kinds of tempura; you can use vegetables instead of shrimp. Shrimp tempura can be a standalone dish or a part of a noodle soup and may be served with shredded carrots or daikon radish. A slit on the underside at an angle (about 45°) will prevent the shrimp from curling. A good shrimp tempura has is a light, crisp coating that doesn’t absorb oil when fried. Iced water plays an important role in making a crispier coating. A little baking powder also makes the batter crispier. The batter should be made just before the deep-frying. When making the batter, use a pair of chopsticks to stir the batter. Do not over-stir it as it should stay a little lumpy.
Here are the steps to make a crunchy shrimp tempura:
1 cup all-purpose flour
2 cups vegetable oil for frying
1 pound medium shrimp, peeled and deveined, tails left on
1 pinch salt
2 tablespoons cornstarch
2 egg whites, lightly beaten
1 egg yolk
1 cup water
- In a large bowl, mix flour, cornstarch, and salt. Make a depression in the center of the flour. Stir in the cold water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites. Put in the refrigerator while preparing the shrimp.
- Slit the underside of the shrimps at an angle to make them straight. Set aside.
- Take out the batter mix from the refrigerator and dip each shrimp, then dredge in the breadcrumbs. Do not batter tails. Repeat for all the shrimps before you start frying.
- Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes, sprinkle with salt and pepper.
- Drain on paper.
You can also try this with dipping sauce! You can use soy sauce with lemon or ready-made sauce for tempura.