Description
Crispy and light shrimp tempura made with a simple batter, perfect as an appetizer or main dish.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- 1 egg, lightly beaten
- Vegetable oil, for frying
Instructions
1. Prepare the Crust:
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add the beaten egg and ice-cold water to the dry ingredients. Stir until just combined (do not overmix).
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Dip each shrimp into the batter, allowing excess to drip off, then carefully place into the hot oil.
- Fry shrimp in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
- Serve immediately with dipping sauce of choice.
Notes
You can customize the seasonings to taste.