Shrimp Tempura

Friday, February 19, 2021

These were much easier to make than I though they would be. Yes I could have purchased tempura batter but this was simple too. I have made them in the oven as well as frying them Frying did result in more deliciousness but anything fried in oil is great. 
What you will need:
jumbo shrimp
1 cup all-purpose flour
1 /4 cup cornstarch
1 teaspoon Paprika
1 teaspoon Vegeta
1/2 teaspoon salt
1 large egg
1 cup water (icy-cold)
Oil for frying 
How to make it: 
Clean and prepare the shrimp, (devein and remove the shell right up to the tail) and make few small notches on the “belly” of each shrimp. This will prevent them from curling up during frying. This is much easier with bigger shrimp. 
Combine cornstarch, vegata, paprika, salt and than toss shrimp in cornstarch mixture,
In a medium bowl combine egg with water and than stir in the flour. Do not overmix.
Dip each shrimp in batter.
Bring 2 cups of oil to 340 to 360 degrees F. Cook about 4-5 shrimps in the pot at a time and fry for 2 to 3 minutes per side OR Preheat the oven to 375 degrees and place shrimp on a rack (on top of a baking sheet so the batter does not leak), bake for 5-7 minutes per side.
Remove shrimp onto a paper towel-lined plate.
Serve with sauce of choice. 
original recipe inspo here.