Ingredients
1 lb large shrimp (16–20 count), peeled and deveined
1 cup all-purpose flour or cake flour
1 large egg
1 cup ice-cold sparkling water or water
1/4 cup cornstarch (for dusting)
Vegetable oil for frying
1/2 tsp salt
Instructions
Step 1: Prepare the shrimp by making 3-4 shallow horizontal nicks on the belly side. Gently press the shrimp down on a cutting board to straighten it until you feel the fibers snap slightly.
Step 2: Pat the shrimp completely dry with paper towels and lightly dust them with cornstarch, shaking off any excess.
Step 3: In a medium bowl, lightly beat the egg. Pour in the ice-cold water and stir briefly.
Step 4: Add the flour and salt to the egg mixture. Use chopsticks to stir for only 10-15 seconds. Do not overmix; lumps are desirable for easy shrimp tempura.
Step 5: Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C).
Step 6: Dip each shrimp into the batter, holding it by the tail, and carefully lower it into the hot oil.
Step 7: Fry for 2-3 minutes until the batter is pale golden and very crisp. Remove and drain on a wire rack.
Notes
Keep the batter cold by placing the batter bowl inside a larger bowl filled with ice while you work.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers & Snacks
- Cuisine: Japanese
Nutrition
- Serving Size: 4 shrimp
- Calories: 285 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 145mg
Keywords: easy shrimp tempura, Japanese recipe, fried shrimp, tempura batter, crispy appetizer
