Crispy Golden Shrimp Tempura: A Special Holiday Recipe
The Ultimate Crispy Shrimp Tempura for Your Holiday Feast!
Hello everyone! Are you looking for a special dish to make your upcoming holiday celebrations even more festive? Today, I’m thrilled to share a recipe for ‘Crispy Golden Shrimp Tempura’ that will surely elevate your dining table! While shrimp are versatile for soups and grilling, nothing beats the delicious crunch of perfectly fried shrimp during the holidays. Using fresh, whole shrimp instead of pre-peeled ones makes all the difference in taste and texture. I’ll guide you through the detailed process of preparing fresh shrimp, coating them, and achieving that perfect crispy finish, making it easy even for beginners. Let’s make this golden, crunchy shrimp tempura to add that special holiday sparkle!
Main Ingredients
- 20 fresh shrimp (use the freshest available)
- 1/2 Tbsp dried parsley flakes (for color and flavor)
- 6 Tbsp tempura flour (divided into 3 + 3 Tbsp)
- Panko breadcrumbs (enough for coating)
- Cooking oil (sufficient for deep frying)
- Pinch of black pepper (to remove any fishy odor)
- 1-2 Tbsp cooking wine or sake (to remove odor and for seasoning)
Cooking Instructions
Step 1
Carefully prepare the fresh shrimp. First, gently remove the heads. Peel the shells leaving only the last segment near the tail intact. Insert a skewer into the back (the second segment from the head) and carefully remove the vein. Finally, pinch off the “water sac” at the tail end. This prevents splattering during frying and improves texture.
Step 2
To ensure the shrimp fry up straight and don’t curl, make 2-3 shallow cuts along the belly side. This technique helps the shrimp maintain a longer, more appealing shape as they cook.
Step 3
After preparing, lightly rinse the shrimp under cold water and pat them dry. To eliminate any fishy smell and for initial seasoning, sprinkle with 1-2 tablespoons of cooking wine (or sake) and a pinch of black pepper. Toss gently to coat, and let it marinate for a few minutes.
Step 4
In a wide, shallow dish, place 3 tablespoons of tempura flour. This amount should be sufficient to lightly coat about 20 shrimp, depending on their size.
Step 5
In a separate bowl, combine the remaining 3 tablespoons of tempura flour with the parsley flakes. Gradually add about 150ml of cold water, stirring to create a slightly thick batter. Avoid making it too thin; a coating consistency is ideal. The parsley flakes will add a beautiful color to the fried shrimp.
Step 6
In another wide dish, place a generous amount of panko breadcrumbs. Having enough panko ensures that the shrimp will be fully coated for maximum crispiness.
Step 7
Now, it’s time to coat the shrimp. First, roll each shrimp in the 3 tablespoons of dry tempura flour, ensuring a light, even coating. Then, dip the floured shrimp into the prepared tempura batter, letting any excess drip off. Finally, coat it thoroughly with panko breadcrumbs, pressing gently to adhere. A good panko coating is key to achieving that satisfying crunch.
Step 8
In a deep pot or wok, heat a generous amount of cooking oil to 165-185℃ (330-365°F). To test if the oil is ready, drop a small piece of batter; it should sizzle and float to the surface immediately. Carefully place the coated shrimp into the hot oil, making sure not to overcrowd the pan. Fry in batches to maintain the oil temperature.
Step 9
Gently stir the shrimp occasionally with tongs to prevent them from sticking together and to ensure even frying. The shrimp are ready when they turn a beautiful golden brown and the coating is firm. Keep an eye on the oil temperature and adjust as needed.
Step 10
For an extra crispy texture, you can fry the shrimp twice (fry for a minute, remove, let cool slightly, then fry again for another minute). However, a single fry until golden brown and crisp is also delicious. Once fried, transfer the shrimp to a wire rack or paper towels to drain any excess oil, which helps maintain their crispiness.
Step 11
Serve your perfectly fried shrimp tempura with your favorite dipping sauces, such as tartar sauce or mustard. I’ve prepared a zesty wasabi sauce to accompany mine. The combination of the crunchy shrimp and the flavorful sauce is absolutely delightful!
