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| Crispy Shrimp Tempura |
"Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food."
Ingredients :
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 1 egg yolk
- 2 egg whites, lightly beaten
- 1 pound medium shrimp, peeled and deveined, tails left on
- 2 cups vegetable oil for frying
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 35M |
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- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
- One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Notes :
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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