Cooked - Shrimp Tempura

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shrimp Tempura

4.0

1 pound jumbo or extra-large raw tail-on shrimp (deveined and shell removed)

2 tablespoons all-purpose flour

1 egg

½ cup ice-cold water

⅔ cup corn starch

½ cup all-purpose flour

1 teaspoon kosher salt

Ice cubes

¼ cup mayonnaise

1 tablespoon ketchup

1 tablespoon honey

1 tablespoon rice vinegar

1 teaspoon paprika

1 teaspoon garlic powder

Neutral oil for frying (such as vegetable oil or canola oil)

For the shrimp: Lay the shrimp out in a single layer and dust both sides with the all-purpose flour.
Place a large, deep skillet or Dutch oven over medium-high to high heat and add about 2" of oil. Heat the oil to 375° F.
For the batter: When the oil is almost hot, make the batter. In a medium bowl, whisk together the egg and water. Then add corn starch, flour, and salt, and stir with fork. Do not overmix. It's ok if the batter is a bit lumpy. Then place a few ice cubes in the batter to keep it cold.
Dip individual shrimp into the batter to coat, and then carefully drop into the hot oil. Repeat with a few more shrimp. Do not overcrowd the skillet.
Fry until light golden color, about 2-3 minutes, and remove shrimp to a paper towel as they finish cooking.
For the sauce: In a small bowl, stir together all sauce ingredients.
Serve tempura shrimp while it's hot and crispy, with sauce for dipping.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

Cuisine🇯🇵Japanese

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 20m

Created 73 weeks ago

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