Tempura Shrimp
We go to the Renaissance Faire almost every year. Most people gravitate to the Turkey Legs, but I always look for the Tempura Shrimp. Succulent deep fried shrimp in a light and crispy tempura batter.
When I make these, I typically use a store bought Sweet Chili Sauce as a dipping sauce. Don’t judge, but occasionally, I will even use a Honey Mustard Salad Dressing.
You will need large or jumbo uncooked shrimp. Shape them so they are as straight as they can be.
In a medium bowl, sift the cake flour and cornstarch together. Set the bowl in the refrigerator to get cold. Heat the oil to 355 degrees Fahrenheit.
In a large bowl, whisk the eggs. Add the sparkling cold water and the chilled cold water to the eggs. Whisk thoroughly. Remove any froth/foam on top with a spoon.
Add the flour and cornstarch to the egg and sparkling water mixture. Mix until everything is well incorporated. There will be small lumps in the batter. You want that. Don’t overmix.
Test the oil with a small amount of batter. It should float. Remove from the oil. Don’t let it burn.
Dry the shrimp. While holding them by the tail, dip them into a small amount of flour/cornstarch mixture first and then the batter. Drop them into the deep-fryer. Cook until done (right before they turn golden). They should be a light color. Allow the cooked shrimp to drain on a cooling rack.
Arrange the Tempura Shrimp on a serving platter, along with the dipping sauce on the side.
NOTE: This batter can be used for Tempura Chicken and Tempura Vegetables. Just make sure the pieces are small enough so they cook quickly.
If the batter gets too thick, you can add additional cold sparkling water.
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Shrimp Tempura
Succulent deep fried shrimp in a light and crispy tempura batter
Ingredients
- Peanut oil for frying
- 1 pound uncooked large or jumbo shrimp
Tempura Batter - 10 ounces cake flour
- 5 ounces cornstarch
- 8 ounces sparkling water, icy cold
- 5 ounces chilled cold water
- 1 egg
Directions
- Step 1 Shape your shrimp to be as straight as they can be.
- Step 2 In a medium bowl, sift the cake flour and cornstarch together. Set the bowl in the refrigerator to get cold.
- Step 3 Heat the oil to 355 degrees Fahrenheit.
- Step 4 In a large bowl, whisk the eggs. Add the sparkling icy cold water and the chilled cold water to the eggs. Whisk thoroughly. Remove any froth/foam on top with a spoon.
- Step 5 Add the flour and cornstarch to the egg and sparkling water mixture. Mix until everything is well incorporated. There will be small lumps in the batter. You want that. Don’t overmix. If the batter is too thick, you can add additional cold sparkling water.
- Step 6 Test the oil with a small amount of batter. It should float. Remove from the oil. Don’t let it burn.
- Step 7 Dry the shrimp. While holding them by the tail, dip them into a small amount of flour/cornstarch mixture first and then the batter. Drop them into the deep-fryer. Cook until done (right before they turn golden). They should be a light color. Allow the cooked shrimp to drain on a cooling rack.
- Step 8 Arrange the Tempura Shrimp on a serving platter, along with the dipping sauce on the side.
