Homemade Shrimp Tempura: Crispy and Savory Delight
Recreating Sumi’s Kitchen Shrimp Tempura: Crispy, Savory Perfection (with Raon’s Frying Pot)
Shrimp lovers, rejoice! If you adore crustaceans but shy away from fish, this shrimp tempura recipe is tailor-made for you. Tired of tough, unappetizing shells on store-bought shrimp tempura? This recipe meticulously removes the shells for a clean, delightful bite every time. Prepare for a symphony of crispy exterior and succulent interior that will have you reaching for more. Warning: 40 shrimp might disappear faster than you think!
Ingredients- Fresh Shrimp (medium size recommended)
- Eggs
- All-purpose flour or Tempura flour
- Panko breadcrumbs
- Cooking oil (e.g., Canola, Grapeseed)
Cooking Instructions
Step 1
Shrimp Prep Step 1: Remove the belly legs. Gently run your finger down the belly side of the shrimp and slide off the small, thin legs. This makes for a cleaner coating and easier eating.
Step 2
Shrimp Prep Step 2: Peel the shell. After removing the belly legs, the shell on the back should peel off easily. Crucially, remove the ‘water gun’ part of the shell at the tail end. This prevents popping when fried and makes it more pleasant to eat.
Step 3
Shrimp Prep Step 3: Trim the head. Using scissors, carefully snip off the pointy antennae and the hard, sharp beak-like protrusion from the shrimp’s head. This results in a neater shape for the tempura.
Step 4
Shrimp Prep Step 4: Remove the vein (Optional). For a purer, less bitter taste, you can devein the shrimp. Make a shallow cut along the back, about two segments down from the head, and gently pull out the dark vein with a toothpick. (This step is optional; many commercial shrimp tempura are fried whole. Removing it results in a cleaner, milder flavor.)
Step 5
Prepare the coating stations. Crack 4 eggs into a bowl, strain them through a sieve to remove the chalaza (egg white strings), and whisk until well combined for the egg wash. Place all-purpose flour (or tempura flour) on one plate and panko breadcrumbs on another.
Step 6
Heat the frying oil. Pour enough cooking oil into your frying pot to generously cover the shrimp. The oil is ready when a pinch of panko breadcrumbs sinks slightly before rising back to the surface (approximately 350-360°F or 170-180°C).
Step 7
Coat the shrimp. Lightly pat the prepared shrimp dry. First, dredge them evenly in the flour, shaking off any excess. Then, dip them thoroughly into the egg wash. Finally, press them firmly into the panko breadcrumbs, ensuring they are fully coated. Gently press the panko to help it adhere better.
Step 8
Fry to golden perfection. Carefully place the coated shrimp into the hot oil, being careful not to overcrowd the pot. Listen for that satisfying sizzle and enjoy the aroma of shrimp. Fry for about 2-3 minutes, or until golden brown. Avoid over-frying to maintain a juicy interior and achieve that perfect ‘crispy outside, tender inside’ texture.
Step 9
Optional: Skewer for presentation. For a visually appealing presentation, especially when serving guests, you can insert skewers through the shrimp before coating and frying. This helps maintain a long, elegant shape.
Step 10
Enjoy your delicious creation! These freshly fried shrimp tempura are a delightful treat on their own. Serve immediately while warm to savor the contrast of the crunchy coating and succulent shrimp. Share this irresistible dish with loved ones!
