Crispy Golden Shrimp Tempura: Homemade Delights
Make Deliciously Crispy Shrimp Tempura at Home for the Perfect Beer Snack
Ever been disappointed by store-bought shrimp tempura, with its small shrimp and thick, bland batter? Say goodbye to those days! With this recipe, you’ll achieve a wonderfully thin and crispy coating with plump, juicy shrimp inside, right in your own kitchen. These aren’t just a fantastic accompaniment to a cold beer; they also make a surprisingly good side dish for rice or a delightful snack. Making them is much simpler than you might think, so let’s create some delicious shrimp tempura at home today!
Main Ingredients
- 10 Tiger Prawns or Large Shrimp
- 1 Tbsp All-Purpose Flour
- 1 Tbsp Curry Powder
- 1 Egg
- 0.5 ~ 1 cup Panko Breadcrumbs
- Pinch of Black Pepper
- Generous amount of Cooking Oil
Cooking Instructions
Step 1
Prepare 10 large Tiger Prawns or fresh Large Shrimp. Using plump shrimp is key to achieving a satisfying texture after frying.
Step 2
Peel the shrimp, leaving only the tail shell intact. Removing the rest of the shell makes them easier to eat and helps the coating adhere better.
Step 3
Carefully devein the shrimp by making a shallow cut along the back and removing the dark intestinal tract. This step ensures a cleaner flavor and a more pleasant eating experience.
Step 4
It’s important to remove the ‘shrimp vein’ or ‘water sac’ found inside the tail. Removing this will prevent oil from splattering excessively during frying, ensuring safer cooking.
Step 5
Rinse the prepared shrimp under cold water to clean them thoroughly. Then, pat them completely dry with paper towels. Excess moisture can prevent the batter from sticking properly and cause oil to splatter.
Step 6
Sprinkle a pinch of black pepper over the dried shrimp. Pepper helps to eliminate any fishy odor and enhances the overall flavor.
Step 7
Now, let’s prepare the first layer of the coating! In a bowl, mix together 1 tablespoon of all-purpose flour and 1 tablespoon of curry powder. Evenly coat the shrimp with this flour mixture. The curry powder adds a unique aroma and a beautiful golden hue.
Step 8
Next, whisk one egg in a separate bowl. Dip the shrimp, now coated in flour, into the beaten egg, ensuring they are fully covered. The egg wash acts as a binder for the breadcrumbs.
Step 9
Finally, generously coat the egg-dipped shrimp with panko breadcrumbs. Press the breadcrumbs gently onto the shrimp to ensure they adhere well. This step is crucial for achieving that signature crispy texture.
Step 10
Heat a generous amount of cooking oil in a pan over medium heat (around 170-180°C or 340-350°F). Once the oil is hot, carefully place the breaded shrimp into the oil. Fry them for a few minutes on each side until they are golden brown and perfectly crispy. Be careful not to overcook, as this can make them tough. Enjoy your delicious homemade shrimp tempura!
