By G L Y
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!
Updated at: Thu, 21 Sep 2023 08:36:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
76
High
Glycemic Load
16
Moderate
Nutrition per serving
Calories304.1 kcal (15%)
Total Fat23.5 g (34%)
Carbs20.7 g (8%)
Sugars0 g (0%)
Protein3.7 g (7%)
Sodium72.9 mg (4%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
First you need to get everything cold. Start by measuring and placing 160ml of water in the fridge for 20-30 minutes.
water160ml
Step 2
Place 100g tempura batter mix into a bowl and place in the fridge for 20-30 minutes.
tempura batter mix100g
Step 3
Meanwhile prepare your shrimps (Prawns). They should be deveined and stretched.
shrimps10
Step 4
To stretch shrimp, start by removing the heads and shell keeping the tails. Optional, remove the spiky shell above the tail. Make a shallow incision along the back of the shrimp to remove the vein, simply scrape it out using your knife. Another option is to cut the end of the tails on an angle for a sharp look, then scraping away the inside using the blade of your knife.
Step 5
Next, use a sharp knife to make a 3 to 5 shallow spaced cuts on the inside of the shrimp. Be careful not to cut too deeply, as this will cause the shrimp to lose its juices. Once the shrimp is cut, gently flatten it on your board belly side down, then push down over each cut using your fingers. You should hear the sounds of each muscle breaking. This will form a long, thin strip. Finally, rinse the shrimp under cold water and pat dry with a paper towel. By taking the time to stretch your shrimp, you’ll end up with a tastier and more attractive dish.
Step 6
Start preheating your oil to 340°F – 170°C.
oil for frying
Step 7
Into a cold mixing bowl, add the water and ice. Slowly add the tempura batter mix, one third at a time. Gently push down the mix into the liquid using a fork or chopsticks to incorporate it. (Do not whisk or over mix.)
water160ml
ice
tempura batter mix100g
Step 8
Test your oil by adding a drop of batter, it is right temperature when a drop of batter will sink to the middle, then quickly float to the surface.
Step 9
Frying ingredients with high water content may cause oil to splatter. Throughly wipe ingredients dry.
Step 10
Coat your shrimps in a thin layer of dry tempura batter mix and then dip them in the batter. Carefully place them into the oil and allow to fry until crispy, but not golden. Start with one at a time until you are used to it.
Step 11
The tempura is ready when the batter looks crispy and the bubbles in the oil surrounding it are small.
Step 12
Frying a large quantity in one batch will decrease the temperature of the oil. Fry it in batches that cover half the surface of the pot.
Step 13
Once cooked, place on a wire rack to allow the excess oil to drip off. Serve and enjoy!
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