Shrimp Tempura

A simple recipe that always looks good and impressive. The crispness of the tempura mix and the freshness of the shrimp make this an ideal canapés, starter and side dish.

Cook Time 5

Total Time 5

Servings people

Ingredients

2 lbs large shrimp peeled
1 large egg yolk free range/beaten
1 1/2 cups ice water
1 1/2 cup all-purpose flour
vegetable oil

Instructions

Heat 3 to 4 inches (7-10 cm) of oil in a deep, heavy pot over high heat to a temperature of 375F (190C). (Be sure to use a deep pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.)
vegetable oil
Combine the egg yolk, water, and 1 cup of the flour in a mixing bowl, stirring just to combine. The rest of the flour is for dredging..
1 large egg yolk, 1 1/2 cup all-purpose flour, 1 1/2 cups ice water
Butterfly the shrimp by cutting them almost all the way through along their backs.
2 lbs large shrimp
Dredge the shrimp one at a time lightly in the flour, dip in the batter, and drop carefully into the hot oil.
Don't add more than five or six at a time, and be careful to keep the temperature as close to 375F (190C) as possible.
Cook until golden brown on all sides, turning if necessary, and transfer to a wire rack or paper towels to drain.
Serve immediately.

Nutrition