Ingredients
Scale
- Shrimp (large, peeled and deveined) 1 pound
- All-purpose flour 1 cup
- Cornstarch 1/2 cup
- Baking powder 1 teaspoon
- Ice water 1 cup
- Vegetable oil (for frying) 4 cups
- Salt to taste
Instructions
- Step 1: Prepare the shrimp by making shallow cuts along the belly to prevent curling. Pat them dry with paper towels. Lightly salt the shrimp.
- Step 2: In a large bowl, whisk together the flour, cornstarch, and baking powder.
- Step 3: Gradually add the ice water to the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are okay. The batter should be thin and cold.
- Step 4: Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Step 5: Dip each shrimp into the batter, ensuring it's fully coated, and carefully lower it into the hot oil. Fry in batches, being careful not to overcrowd the pot.
- Step 6: Fry for 2-3 minutes, or until golden brown and crispy. Remove the tempura with a slotted spoon and place on a wire rack to drain excess oil. Serve immediately with tempura dipping sauce.
Notes
- For best results, store leftover tempura in an airtight container in the refrigerator and consume within 24 hours.
- To restore some crispness, reheat the tempura in a preheated 350°F oven or air fryer for a few minutes, avoiding the microwave.
- Serve your crispy shrimp tempura with a side of grated daikon radish and ginger for a refreshing counterpoint to the richness.
- Chef's tip: Use ice water and avoid overmixing the batter; a slightly lumpy batter is key for achieving that light, airy tempura texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American