Imagine biting into a perfectly golden, impossibly light and crispy shrimp that shatters delicately with each mouthful - this isn't just a dream, it's your next culinary adventure! Japanese tempura is an art form that transforms simple ingredients into a magical dining experience, and today, you'll master the technique that will make your friends and family think you've trained in a professional kitchen. Get ready to elevate your home cooking and impress everyone with these irresistibly crunchy shrimp that are about to become your new favorite recipe.
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Cuisine: Japanese
Serves: 12 shrimp
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup ice-cold soda water
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 12 large shrimp
Instructions
- Begin by preparing the shrimp. Peel and devein the large shrimp, leaving the tails intact for presentation. Rinse them under cold water and pat them dry with paper towels to remove excess moisture.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1/4 teaspoon of salt, and 1/4 teaspoon of sugar. Whisk the dry ingredients together until they are well blended.
- Slowly add 1/2 cup of ice-cold soda water to the dry ingredients. Use a fork or chopsticks to gently mix the batter. Be careful not to overmix; a few lumps are acceptable, as this will help create a light and crispy texture.
- Heat oil in a deep frying pan or wok to about 350°F (175°C). You can test the oil's readiness by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- Once the oil is ready, dip each shrimp into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing the shrimp into the hot oil.
- Fry the shrimp in batches to avoid overcrowding the pan. Cook them for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn them as needed.
- Once cooked, remove the shrimp from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the shrimp tempura immediately while hot, accompanied by dipping sauce such as tentsuyu (a mix of soy sauce, mirin, and dashi) or a simple soy sauce with a splash of lemon juice.
Tips
- Temperature is crucial - keep your soda water ice-cold to ensure a lighter, crispier batter
- Do not overmix the batter; lumps are your friend for achieving that signature crispy texture
- Use fresh, high-quality shrimp and pat them completely dry before battering
- Maintain oil temperature around 350°F for optimal crispiness
- Fry in small batches to prevent oil temperature from dropping
- Let excess oil drain on paper towels to keep the tempura crisp, not greasy
- Serve immediately for the best taste and texture
- Experiment with different dipping sauces to find your perfect complement
Nutrition Facts
Calories: 45kcal
Carbohydrates: 6g
Protein: 3g
Fat: 1g
Saturated Fat: g
Cholesterol: 35mg
