Shrimp Tempura Recipe
Light and airy fried shrimp
Ingredients
- 1 pound jumbo shrimp
- 100 g flour (about 3/4 cup)
- ½ tsp baking powder
- ¼ tsp salt
- 1 egg yolk
- 200 ml ice water
- Corn Starch for dusting
- Oil for frying
Directions
- To prepare shrimp snip the inside of the curled edge to make them lay flat (I did this, but they curled anyway when frying. Might not have made big enough slits). Heat oil (340 degrees) in a deep pot.
- Sift flour, baking powder and salt together in a bowl. In separate bowl, beat egg yolk gently. Add iced water and 2 ice cubes. Pour into flour mixture, and stir 10 times around the bowl. It will not be completely mixed in, and there will be lots of lumps, but that is ok. This is what makes it so light and airy.
- Sift corn starch over the top of the shrimp. Dip shrimp into the batter, make sure it is completely coated. Drop in oil, and cook for 2-3 minutes depending on its size. Drain on paper towel before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 20 | 9% |
| Total Fat 2.21g | 3% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 473mg | 20% |
| Potassium 237mg | 7% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.07g | 0% |
| Protein 25.61g | 41% |
