Crispy and Savory Shrimp Tempura Recipe
No Fail Shrimp Tempura: Achieve Golden Crispy Perfection!
I decided to make shrimp tempura at home after ordering some pre-peeled shrimp from the supermarket. My son was so delighted with the delicious, crispy shrimp that his chopsticks were busy the whole time! This is a perfect snack or dish that everyone in the family will love.
Main Ingredients- 1 pack peeled shrimp (approx. 200-250g)
- 1/2 cup tempura flour (approx. 50g)
- 2 eggs
- 1 cup panko breadcrumbs (approx. 80g)
- Vegetable oil for deep-frying
Simple Mayo Sauce- 2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- 1/2 tsp lemon juice
- 2 Tbsp mayonnaise
- 1/2 Tbsp sugar
- 1/2 tsp lemon juice
Cooking Instructions
Step 1
Rinse the peeled shrimp lightly under running water. Then, carefully snip off the sharp “water cannon” at the tail end of each shrimp. Pat the shrimp thoroughly dry with paper towels. Removing excess moisture, especially from the tail and any folded parts, is crucial to prevent oil splattering during frying.
Step 2
Make 3-4 shallow cuts along the belly side of each shrimp, being careful not to cut all the way through. Place the shrimp belly-down, then gently press down on the cut side with both hands. You’ll hear a slight ‘pop’ as the shrimp straightens out. This technique ensures the shrimp will remain straight and not curl up while frying, resulting in a beautifully presented tempura. (Refer to the accompanying video for a visual demonstration.)
Step 3
Prepare your coating ingredients. In a bowl, whisk together 1/2 cup of tempura flour and 2 eggs. In a separate shallow dish, place 1 cup of panko breadcrumbs. Using panko not only adds a delightful crispiness and nutty flavor but also makes the process easier, as you don’t need to worry as much about the batter’s consistency.
Step 4
Dredge the prepared shrimp in the tempura flour, ensuring each piece is well coated. Let the shrimp sit for a moment after coating in flour. This allows the flour to absorb some of the shrimp’s natural moisture, creating a slightly sticky surface that helps the subsequent coatings adhere better, preventing the tempura batter from peeling off during frying.
Step 5
Dip the flour-coated shrimp into the beaten egg mixture, ensuring they are fully submerged. Then, transfer them to the panko breadcrumbs and press gently to coat evenly on all sides. A good coating of panko is key to achieving that wonderfully crispy exterior.
Step 6
Heat sufficient vegetable oil in a deep pot to about 170-180°C (340-355°F). You can test the oil temperature by dropping a small piece of tempura batter; it should sizzle and float to the surface immediately without browning too quickly. Carefully add the breaded shrimp to the hot oil, a few at a time, making sure not to overcrowd the pot. Fry until golden brown and crispy. Shrimp tempura coated generously with panko typically only needs to be fried once to achieve perfect crispiness. (The video provides helpful visual cues for frying.)
Step 7
To make a simple dipping sauce, combine 2 Tbsp of mayonnaise, 1/2 Tbsp of sugar, and 1/2 tsp of lemon juice in a small bowl. Whisk until smooth. You can adjust the amount of sugar and lemon juice to your personal preference for a perfectly balanced sweet and tangy flavor. This sauce is a delightful accompaniment to the freshly fried shrimp.
