Recipe courtesy of Robert Irvine

Shrimp Tempura

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

1/2 cup rice wine

1/4 teaspoon salt

1/2 pound fresh shrimp, peeled and deveined

2 liters vegetable oil, for deep frying

1/4 cup all-purpose flour

1/3 cup ice water

1/4 cup cornstarch

1 egg yolk

1/4 teaspoon sugar

1/2 teaspoon baking powder

Tempura sauce:

1 cup soy sauce

1/2 cup water

3/8 cup seasoned rice vinegar

4 teaspoons sugar

1/4 cup scallions, thinly sliced

Directions

  1. In a medium bowl, mix rice wine and salt. Add the shrimp, cover, and marinate in the refrigerator at least 20 minutes.
  2. Heat oil in deep-fryer or large wok to 375 degrees F.
  3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
  4. Tempura sauce:
  5. Stir together soy sauce, water, rice vinegar, and sugar until sugar is dissolved. Just before serving, stir in the scallions and serve immediately with the shrimp.

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