Crispy Shrimp Tempura
Homemade Shrimp Tempura: Your Guide to Ultimate Crispiness
Create perfectly crispy and delicious shrimp tempura at home using fresh shrimp! This recipe guarantees a delightful contrast between the crunchy exterior and the sweet, succulent shrimp inside. It’s a favorite snack for all ages, offering a burst of savory flavor that everyone will love. Enjoy this special treat made with simple ingredients!
Shrimp Preparation & Seasoning Ingredients- 200g peeled and deveined shrimp
- 1 Tbsp cooking sake (or mirin)
- Pinch of salt
- Pinch of black pepper
Tempura Batter Ingredients- 3 Tbsp all-purpose flour (for coating shrimp)
- 1 Japanese paper cup (approx. 180ml) of tempura flour (for batter)
- 3/4 Japanese paper cup (approx. 135ml) of ice-cold water (for batter)
- 3 Tbsp all-purpose flour (for coating shrimp)
- 1 Japanese paper cup (approx. 180ml) of tempura flour (for batter)
- 3/4 Japanese paper cup (approx. 135ml) of ice-cold water (for batter)
Cooking Instructions
Step 1
Begin by rinsing the shrimp under cool running water. Then, add 1 tablespoon of cornstarch to the shrimp and gently toss to coat. This step helps to remove any impurities or unpleasant odors. Rinse the shrimp again thoroughly after coating and pat them dry.
Step 2
To easily remove the shrimp’s intestinal tract, carefully insert a toothpick into the second or third segment on the shrimp’s back and gently pull it out. This ensures a cleaner bite and a more pleasant eating experience.
Step 3
Now, let’s season the cleaned shrimp. Drizzle 1 tablespoon of cooking sake (or mirin) over the shrimp to eliminate any fishy smell. Follow with a pinch of salt and a dash of black pepper. Gently mix to ensure the shrimp are evenly coated. This seasoning enhances the natural sweetness of the shrimp.
Step 4
After lightly patting the seasoned shrimp dry with paper towels, prepare 3 tablespoons of all-purpose flour. Lightly dust the shrimp, front and back, with this flour. A thin coating of flour will help the tempura batter adhere better and create a crispier texture.
Step 5
Time to make the crispy tempura batter! In a mixing bowl, place 1 Japanese paper cup of tempura flour. Gradually pour in 3/4 Japanese paper cup of ice-cold water. Mix lightly with chopsticks or a whisk until just combined – do not overmix. A few lumps are perfectly fine; overmixing can develop gluten, resulting in a tough batter. Cold water is key to achieving a light and airy batter.
Step 6
Pour a generous amount of cooking oil into a deep pan or pot and heat it to approximately 170-180°C (340-350°F). To test the oil temperature, drop a small amount of batter into the oil. If it immediately sizzles and floats to the surface, the oil is ready. Dip the floured shrimp into the tempura batter, ensuring they are fully coated, then carefully lower them into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy tempura.
Step 7
Once the shrimp are in the oil, resist the urge to stir them constantly. Fry for about 2-3 minutes, or until they turn a beautiful golden brown color. Gently turn them occasionally to ensure even cooking and browning.
Step 8
For an extra crispy finish, you can double-fry the shrimp. After the first fry, remove the shrimp and let them drain on a wire rack for a minute. Then, reheat the oil to 180°C (350°F) and fry the shrimp again for a shorter period, about 30 seconds to 1 minute. This second fry removes excess moisture, resulting in an incredibly crisp texture. Drain the finished shrimp tempura on paper towels to absorb any excess oil.
