Shrimp Tempura

Hi Everyone!  Today’s recipes is another very simple Japanese Recipe, it’s Shrimp Tempura, it’s just basically battered deep-fry shrimp, so light and crisp, simply delicious, it’s perfect as an appetizer, and this batter is great for vegetables too. Please do give it a try!

  • 1 lb. Large Shrimp, peeled and veined
  • 1 C seltzer Water
  • 1 C Tempura flour  or All purpose flour
  • ¼ C Cornstarch
  • Salt to taste
  • ½ Tsp White ground Pepper
  • Vegetable Oil for Frying

For this recipe I’m using Tempura flour, but if you can’t find it, feel free to use all purpose flour or rice flour instead.

In a bowl combine the flour with salt and the white pepper to taste, stir well and set aside for a minute

Now in cover the shrimp with the cornstarch on all sides. Set aside.

Now in a wok heat up plenty of oil to fry the shrimp. You want the oil to be really hot.  Just let it heat up while you finish preparing the shrimp.

Combine the flour mixture with the seltzer water, stir until well combined, you will get a consistency similar to the batter for pancakes.  If your batter is too thin feel free to add another tablespoon of flour, once you get the right consistency, dip the shrimp in the batter, shake the shrimp to remove the excess batter, and then fry them in the oil.

Fry them for about 3 minutes or until light brown and crisp. Place them on paper towels to drain the excess oil.  Keep on repeating these steps until done.

Serve with your favorite dipping sauce.