How to Make Tempura Shrimp

Peel the shrimp starting from the legs on the belly and working over the back to the tail, leaving a small portion of the tail attached.

Devein the shrimp by making a small cut along the back and removing the vein.

Wash the shrimp under cold water to remove any remaining impurities.

Pat the shrimp dry to remove excess water before frying.

Dust half of the tempura batter mix onto a plate and place the other half in a bowl.

Pour ice cold water into the bowl with the tempura batter and mix with a whisk, leaving some clumps in the batter.

Make a few small cuts along the belly of the shrimp to prevent curling during cooking.

Flip the shrimp over and press down to stretch them out, ensuring they stay straight while cooking.

Heat oil for deep frying and test its temperature with a bamboo skewer; it should bubble immediately when inserted.

Dust each shrimp in the tempura flour, then coat with the tempura batter before carefully dipping into the hot oil.

Fry the shrimp for a couple of minutes until they have a crunchy texture and a light yellow color, then remove them to a plate lined with paper towels.

Check the oil temperature frequently while frying to maintain optimal cooking conditions.

Swish the shrimp around in the oil while holding the tail to prevent sticking to the bottom of the pot.

Allow the shrimp to cool slightly on the paper towels, noting that the color will darken as they cool.

Equipment Needed

Spice Level: