Crispy, Japanese-style tempura shrimp made with homemade tempura batter. Serve them as an appetizer, main dish, or finger food at your next party.
Ingredients
- vegetable oil for frying: 2 cups
- all-purpose flour: 1 cup
- cornstarch: 2 Tbsp
- salt: 1 pinch
- water: 1 cup
- egg yolk: 1 piece
- egg whites, lightly: 2 piece (beaten)
- medium shrimp: 1 pound (peeled and deveined, tails left on)
Metric Conversion
Stages of cooking
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Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
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Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center. Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
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Dip one shrimp at a time into batter to coat; do not batter tails. When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.
