Shrimp Tempura With Homemade Batter From Scratch | Life with LY

tempura batter mix

🥗Healthier: homemade batter with flour and cornstarch

💰Cheaper: all-purpose flour

Homemade batter can be lighter and more cost-effective.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken can be a leaner alternative while fish is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

Welcome to the channel and introduction to the recipe for shrimp tempura.

Gather the ingredients: 400 grams of large shrimp, 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/4 teaspoon sugar.

Mix the dry ingredients (flour, cornstarch, baking powder, salt, and sugar) together in a bowl.

Split the flour: take 3/4 cup of flour into a smaller bowl for the thicker batter and leave the rest in the larger bowl for the thinner batter.

For the thicker batter, mix 3/4 cup of flour with 3/4 cup of room temperature water and stir until combined, then set aside.

For the thinner batter, mix the remaining flour with 1 cup of water and stir well, then set aside.

Cover both batters and let them rest for 10 to 15 minutes.

Devein and peel the shrimp, leaving the tails intact. Optionally, peel the tail skin as well.

Stretch the shrimp by slicing thinly through the shrimp's stomach but not all the way through, then press down gently to keep them straight while frying.

After resting, check the batters: the thicker batter should drip off the whisk, while the thinner batter should not.

Heat cooking oil in a pot and check if it's hot enough by dropping in some batter; it should float up immediately. Lower the heat to medium.

Dip the shrimp into the thicker batter, leaving the tail hanging off the bowl.

Pour the thinner batter into the hot oil slowly while waving it side to side with a fork to create smaller pieces.

Wait about 20 seconds for the batter to firm up before using a spatula to gather the crumbs to the side of the pot.

Drop the shrimp into the spatula with the crumbs to coat them, then lay them straight in the oil.

Fry about 3 to 4 shrimp at a time for about 2 minutes until crispy.

Remove the shrimp and place them on a cooling rack after frying.

Use a fine strainer to remove any batter crumbs from the oil to prevent burning.

To make the dipping sauce, mix 2 tablespoons of soy sauce with 2 tablespoons of mirin (or 1 tablespoon of sugar) and 4 tablespoons of water. Stir well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens