Tempura Shrimp

The first secret to making crispy Tempura shrimp is to use a light batter and to fry the shrimp at a high temperature. The batter should be light and airy, enough to coat the shrimp, but not so heavy that it weighs them down. The ideal batter will be light and crispy, with a delicate flavour that doesn’t overpower the taste of the shrimp. The best way to achieve the perfect consistency is to use a low protein flour such as cake flour or dedicated a tempura flour. If all you have is plain all purpose flour, replace one third of the quantity with either corn-starch, potato or rice flour to lower the gluten rate. This will still result in a crispy coating. The second secret is to use ice cold water when mixing the batter. In fact, try and refrigerate everything, mixing bow, utensils, even the flour before use. This will help to keep the batter light and prevent it from becoming soggy. The third secret is to not over mix the batter, simply fold the flour into the liquid until mixed, even if there’s lumps, that’s fine. Always make your batter last minute, just before frying. When frying the shrimp, it is important to use a vegetable oil that has a high smoke point, such as canola oil or peanut oil. The oil should be heated to 340°F – 170°C before adding the shrimp. The shrimp should be fried for two to three minutes, or until they are golden brown and crispy. Once they are crispy, remove them from the oil and drain them on a paper towel-lined plate. Serve immediately with dipping sauce and enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet