Crispy Shrimp Tempura: A Perfect Autumn Delicacy
The Ultimate Crispy Shrimp! Festive Pan-Fried Shrimp with Breadcrumbs for September
Experience the ultimate crispiness with these delicious shrimp tempura, coated in breadcrumbs and fried to a golden perfection. This dish is a fantastic addition to any festive table, especially during the Chuseok holiday, and makes for an excellent appetizer or snack, perfectly paired with a cold beer. Its intensely crispy exterior and succulent, flavorful shrimp inside are sure to impress!
Main Ingredients- 20 medium-sized shrimp, peeled and deveined
- 1 Tbsp Mirin (or cooking wine)
- 4 large eggs
- 1 pinch salt
- 1 cup all-purpose flour (for dusting)
- 3 cups Panko breadcrumbs
- Vegetable oil for deep-frying
Shrimp Marinade- 2 Tbsp Mirin (or cooking wine)
- 2 pinches black pepper
- 2 Tbsp Mirin (or cooking wine)
- 2 pinches black pepper
Cooking Instructions
Step 1
Begin by preparing the shrimp. Remove the heads and peel the shells, leaving the tail intact. Carefully cut out the vein from the tail end. Next, make a shallow cut along the back of each shrimp and gently remove the dark intestinal tract using a skewer. Rinse the prepared shrimp under cold water 2-3 times and pat them thoroughly dry with paper towels.
Step 2
Marinate the prepared shrimp by tossing them with 2 tablespoons of Mirin and 2 pinches of black pepper. Let them sit for about 15 minutes to absorb the flavors. After marinating, it’s crucial to thoroughly pat the shrimp dry again with paper towels. This step ensures the coating adheres well and results in a crispier tempura.
Step 3
Once the shrimp are completely dry, dust them evenly with all-purpose flour. Ensure each shrimp is lightly coated. Gently shake off any excess flour, as this forms the base layer for the subsequent coatings.
Step 4
In a separate bowl, crack the 4 eggs and remove the chalazae (the white stringy bits). Add 1 tablespoon of Mirin and 1 pinch of salt. Whisk until well combined to create the egg wash. Dip each floured shrimp into the egg wash, ensuring it is fully coated.
Step 5
Place the egg-coated shrimp onto a plate generously filled with Panko breadcrumbs. Press down gently and evenly to coat the shrimp completely with the breadcrumbs. Ensure there are no bare spots, as this is key to achieving maximum crispiness.
Step 6
When coating with breadcrumbs, gently press down on the shrimp to help the Panko adhere firmly. This technique not only ensures a more robust and crispy coating but also prevents the breadcrumbs from falling off easily during frying, making the entire process much smoother and cleaner.
Step 7
Now it’s time to deep-fry the shrimp. Heat vegetable oil in a deep pot or wok to approximately 160-170°C (320-338°F). Carefully place the breaded shrimp into the hot oil, one by one, to avoid overcrowding the pot. Overcrowding can lower the oil temperature and result in soggy tempura.
Step 8
Fry the shrimp for about 2-3 minutes, or until they turn a beautiful golden-brown color. Once they reach this perfect hue, your incredibly crispy shrimp tempura is ready! Serve immediately for the best taste and texture experience.
