Tempura Shrimp
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2inches peanut oil
- 1pound peeled shrimp
- 1½cups water with ice
- 1cup flour
- 2egg yolks
- Soy sauce for dipping.
Garnish
Nutritional analysis per serving (6 servings)
159 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 19 grams protein; 359 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 2 inches peanut or neutral oil in a deep pan to 350.
- Step 2
Slice 1 pound peeled shrimp lengthwise.
- Step 3
Combine 1½ cups water with ice; measure 1½ cups water from that, and put it in a bowl.
- Step 4
Beat with 1 cup flour and 2 egg yolks.
- Step 5
Dredge shrimp in flour; dip in batter.
- Step 6
Fry, less than 5 minutes.
- Step 7
Drain on paper towels.
Private Notes
Comments
There is an omission in this recipe. In addition to the 1 cup of flour that is mixed with the egg yolks, you will need more flour for dredging. So set up two bowls: one containing flour only and the other containing the flour-egg mixture. Cover the shrimp with flour first. Shake a little to remove excess flour, then dip in the mixture. The coating of flour helps to keep the moisture of the shrimp from coming in contact with the flour-egg mixture, preventing soggy results.
What kind of flour works best for tempura? I've seen rice flour mentioned in other recipes, but since it is not specified here, am I assuming correctly that all-purpose flour is acceptable?
tempura is usually mixing flour
What is the water for?
I used Gf rice flour. It was amazing. Only dip the floured shrimp into the batter briefly before frying. I made the mistake of dropping a few in at once to speed up the process and the flour all washed off and no batter stuck when frying.
Good recipe. A few notes. I was a bit confused about the flour. Recipe calls for 1.5 cups total and then asks you to use 1.5 in the batter. Then it says dip shrimp in flour and then batter and then fry. I finally realized the ingredients should note 2 cups of flour or 1.5 plus additional flour for coating. I found 2.5 to 3 min perfect fry time. I also hesitated to make without oil thermometer but I looked it up. You can test readiness by dipping a wooden spoon in oil. Google it. Worked great!