Total Time
25mins
Prep 25 mins
Cook 0 mins

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

Ingredients Nutrition

  • 1 egg yolk, beaten
  • 1 12 cups ice water or 1 12 cups very cold club soda
  • 1 cup all-purpose flour or 1 cup rice flour
  • 1 12 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.
Most Helpful

5 5

I tweaked the recipe. I used a mixture of flour and cornflour plus salt. and I sprayed the battered prawns (shrimp) with oil and baked them in a 200 deg C (400 deg F) oven. I used jumbo Mozambican prawns which are wild-caught and so much healthier and tastier than any farmed prawns/shrimps. It's winter here, so my husband wanted "sticky rice" as well, and I made a large and filling salad as well. I coloured the rice with turmeric because it looks nice! Thanks for the recipe!

5 5

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.

3 5

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.