How to Make Tempura Shrimp

Remove the shell and devein the shrimp.

Place the shrimp on a cutting board and make some vertical incisions along the inside of the curve to straighten the shrimp.

Use your fingertips to squeeze the shrimp on the sides while pressing down, being careful not to squeeze too hard to avoid splitting.

Sift the flour to remove any clumps.

In a separate bowl, gently beat 1 egg.

Add the egg to the flour and then pour some of the water in.

Add a few ice cubes and lightly combine the mixture, being careful not to over mix the batter.

Add the rest of the water to the batter.

The batter is now ready for immediate use.

Add enough oil to deep fry the shrimp in a wok pot or deep fryer and heat the oil to medium high heat (about 350 to 375 degrees Fahrenheit).

Dip the shrimp into the batter.

Slowly add the battered shrimp to the hot oil and deep fry for about 2 minutes or until they are golden brown, being careful not to overcook the shrimp to avoid a rough texture.

Fry the shrimp in small batches to avoid overcrowding the fryer.

As you remove the cooked shrimp from the hot oil, place them on a wired rack or paper towels to drain excess oil.

Serve immediately after cooking.

Equipment Needed

Spice Level: