Shrimp Tempura

Method

• Step-by-Step Method for Shrimp Tempura
• Rinse the shrimp under cold water and pat them completely dry with paper towels
• Using a sharp knife, carefully make small shallow cuts on the underside of each shrimp to straighten them
• Season the shrimp lightly with salt and pepper (optional)
• In a mixing bowl, combine the flour, cornstarch, and baking powder from the tempura batter ingredients
• Pour in cold water gradually, whisking briefly until a thin batter forms—do not overmix; lumps are desirable
• Fill a deep pan or wok with oil suitable for deep-frying and heat to 175°C (350°F)
• While the oil heats, prepare a tray lined with paper towels for draining fried shrimp
• Once the oil is at temperature, individually dip each shrimp into the tempura batter to coat evenly
• Gently lower the battered shrimp into the hot oil, working in batches to avoid crowding
• Fry the shrimp for 1–2 minutes, turning occasionally, until the batter is pale golden and crisp
• Remove with a slotted spoon and transfer to the prepared paper-towel-lined tray to drain excess oil
• Repeat the battering and frying process for all shrimp
• Arrange the tempura shrimp on a serving plate while still hot and crisp
• Serve immediately with your choice of dipping sauce and a side of lightly dressed greens or pickled vegetables for contrast
• Garnish the plate with a sprinkle of sea salt or a wedge of lemon to enhance flavor and presentation