3 Secrets To Make Shrimp Tempura 海老の天ぷら

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.

Prepare shrimp by removing the spiky shell above the tail and cutting the tip of the tail off.

Make 5-6 shallow incisions on the belly side of the shrimp, about 2-3 millimeters deep.

Press shrimp belly side down against the board to prevent curling when frying.

Dry shrimp well on both sides.

Cut carrots diagonally into 5 mm thick pieces.

Prepare broccoli as a vegetable option, ensuring they are relatively dry.

Coat vegetables in cake flour and dust off excess flour.

Pour 3/4 cups chilled water into a bowl and crack 1 egg, stirring until well mixed.

Add 2/3 cup chilled cake flour gradually, mixing gently to leave lumps.

Heat rice bran oil in a pot to 340°F (170°C).

Dip carrots in the batter and drop them into the oil, cooking for 2.5 minutes.

Repeat the process with broccoli, cooking for 2.5-3 minutes.

Coat shrimp in batter and cook for 1 to 1.5 minutes, drizzling some batter over them for extra crunch.

Remove from oil and place on a serving plate, enjoying while hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens