This recipe teaches you how to make crispy, "blooming" shrimp tempura using pro-recommended techniques. We'll detail everything from the secret pre-treatment for restaurant-quality results to batter making and frying, with two different methods. You can easily enjoy exquisite shrimp tempura at home.
Ingredients
Main Ingredients (4 servings)
Seasonings
Steps
- Thaw the frozen shrimp with shell under running water.
- Peel the shrimp. Remove the shell from the third segment from the head, the legs, and the pointy tip, leaving only the last segment attached.
- Cut the tip of the shrimp's tail diagonally to release moisture. [This is the key!] This moisture can cause splattering when fried, so be sure to handle it.
- Make an incision along the shrimp's back and remove the dark vein.
- With the shrimp's belly facing up, hold the knife at an angle and make 5-7 cuts about 1/3 of the way through.
- Stretch the shrimp out to prevent it from curling after making the cuts.
- Lightly dust the entire shrimp with cake flour. [This is the key!] The cake flour acts as an adhesive for the batter.
- Crack 1 egg into a bowl and whisk it in a single line without creating foam.
- Add 300ml cold water to the whisked egg and mix.
- Add 180g cake flour and mix by making a cross shape, being careful not to overmix. [This is the key!] The optimal state for crispy tempura is when there are many lumps and it's not completely mixed.
- Heat the frying oil to a slightly lower temperature, around 165 degrees Celsius.
- Coat the shrimp in batter and gently place it into the oil, from front to back.
- Scoop up some batter with your chopsticks and pour it over the frying shrimp to create the "flower" effect.
- Gather the loose bits of batter floating around and place them on top of the shrimp.
- You don't need to flip the shrimp, but if there are any parts that look undercooked, submerge them in the oil to cook through.
- Once the batter has firmed up, remove the shrimp from the oil.
- In a separate bowl, take out 70ml of the prepared batter and add 35ml of water. Create a thin, watery batter. [This is the key!] Dilute the batter at a ratio of 2 parts batter to 1 part water.
- Coat the shrimp in batter and gently lay it into the oil from front to back. [This is the key!] Dropping it from above can cause dangerous oil splattering.
- Once the shrimp starts to float slightly, drop a small amount of batter and tap it. Repeat this process a few times.
- Add a little more of the watered-down batter from above, peeling it off as you add it, to create the "flower" effect all over.
- The oil temperature tends to drop, so increase it slightly at this point.
- Submerge the shrimp in the oil without flipping to cook. If there's not much oil, you can flip it once.
- Before removing from the oil, submerge it once more to drain the oil.
- Try the second frying method, which makes it easy for anyone to create crispy, restaurant-like tempura.
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