Crispy Shrimp Tempura Delight: A Step-by-Step Guide to Perfectly Fried Shrimp

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 0.5 cup cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1 cup ice-cold sparkling water
• 1 egg yolk egg yolk
• 1 Prise vegetable oil for frying
• 1 Prise soy sauce (for dipping)
• 1 Prise grated daikon radish (for garnish)
• 1 Prise chopped green onions (for garnish)

Instructions

1. Rinse the shrimp under cold water and pat them dry with paper towels. Make a small shallow cut on the back of each shrimp to help them cook evenly.
2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt. In another bowl, combine the ice-cold sparkling water with the egg yolk. Slowly pour the wet ingredients into the dry ingredients while gently stirring. Be careful not to overmix; it’s okay if there are a few lumps—this will help achieve a crispy texture.
3. In a deep frying pan or pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
4. Dredge each shrimp in the batter, allowing any excess to drip off. Carefully place a few shrimp at a time into the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes or until golden and crispy. Use a slotted spoon to remove them and transfer to a paper towel-lined plate to drain excess oil.
5. Arrange the crispy shrimp tempura on a serving platter. Optionally, sprinkle with grated daikon radish and chopped green onions for garnish. Serve hot with soy sauce for dipping.