1/1 Photo of Shrimp Tempura
Always on the lookout for a nice light and delicate tempura.
My Private Note
Units: US | Metric
- 1Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F. (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.).
- 2Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
- 3Butterfly the shrimp by cutting them almost all the way though along their backs.
- 4Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
- 5Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
- 6Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.
Browse Our Top Japanese Recipes
You Might Also Like...View All Japanese Recipes
Nutritional Facts for Shrimp Tempura
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 247.1
- Calories from Fat 27
- Total Fat 3.0 g
- Saturated Fat 0.6 g
- Cholesterol 256.3 mg
- Sodium 970.3 mg
- Total Carbohydrate 25.5 g
- Dietary Fiber 0.8 g
- Sugars 0.1 g
- Protein 27.0 g