Shrimp Tempura

Kymmarie's Note:

Always on the lookout for a nice light and delicate tempura.

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 egg yolk , beaten
• 1 ½ cups ice water or 1 ½ cups very cold club soda
• 1 cup all-purpose flour or 1 cup rice flour
• 1 ½ lbs large shrimp , peeled

Directions:

1. Heat 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.).
2. Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
3. Butterfly the shrimp by cutting them almost all the way though along their backs.
4. Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
5. Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
6. Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain. Serve immediately.

Reviews

[Callinectes Sapidus]

I used rice flour and club soda and added a dash of salt. It was wonderfully light and crispy when cooked in very hot (400 degree) oil. One word of warning: If you use club soda use a larger bowl because as you mix the flour and club soda the batter foams way up (in almost comic book fashion). The rice flour makes a silkier batter as it is finer than regular flour. Thank you very much for this great recipe.

[Niki Z]

This was just OK for me. It didnt really have the crispiness and lightness of the tempura's ive had before but it was alright.