Crispy Shrimp Tempura
Plump shrimp dipped in a light, airy Japanese-style batter and fried until crisp and golden in just minutes.
Ingredients
| 1 cup | 240 ml | all-purpose flour |
| 2 tbsp | 30 ml | cornstarch |
| 1 pinch | salt | |
| 1 cup | 240 ml | water |
| 1 | egg yolk | |
| 2 | egg whites, lightly beaten | |
| 1 lb | 455 g | medium shrimp, peeled and deveined, tails left on |
| 2 cups | 480 ml | vegetable oil for frying |
Instructions
- Heat the oil in a deep-fryer to 375Ā°F (190Ā°C).
- Whisk the flour, cornstarch and salt in a large bowl. Make a well in the centre. Stir in the water and egg yolk, mixing just until moistened - the batter will be lumpy. Stir in the egg whites.
- One at a time, dip the shrimp into the batter to coat, leaving the tails un-battered. Carefully lower a few shrimp at a time into the hot oil and fry until golden brown, about 1 1/2 minutes. Drain on paper towels.