Shrimp Tempura

Step by step: Shrimp Tempura

• Step1

  To straighten the shrimp, make a few shallow horizontal cuts on the stomach side of the shrimp. Gently press and massage it. This will prevent the shrimp from curling up during frying.

• Step2

  Mix 160 grams (5.5 oz) of flour, 1 teaspoon of baking powder and ½ teaspoon of salt. Mix 300 ml (10 fl oz) of ice water into the flour, just until incorporated. Be careful not to over mix the tempura batter, small lumps result in a light and crisp coating. Stir in 10 ml (2 teaspoons) of sesame oil.

• Step3

  Pick up the shrimp by the tail and dip into the tempura batter. Carefully lower the shrimp into the hot oil, hold the tail for two seconds and release. Fry in plenty of oil, heated to 170-190°C (340-370°F).

• Step4

  Fry until light golden brown and transfer to a paper towel lined plate to absorb the access oil. Crispy shrimp tempura is delicious served with asian honey mustard dressing!