- Cornstarch (2 tablespoons, for lightness and crispiness)
- Panko breadcrumbs (1 cup, for extra crunch)
- All-purpose flour (1 tablespoon, to bind the mixture)
- **Shrimp Preparation**:
- Large shrimp (8-10 pieces, peeled and deveined)
- Salt (to season the shrimp before coating)
- Pepper (optional, for added flavor)
- **Breading Process**:
- Paper towels (for draining excess moisture from shrimp)
- Baking sheet (lined with parchment paper or a wire rack)
- **Cooking Utensils and Equipment**:
- Whisk (for mixing the batter)
- Mixing bowl (to prepare the batter)
- Frying oil (vegetable or canola, at least 2 inches deep for deep-frying)
Steps
### How to Make Crispy Tempura-Battered Shrimp: A Step-by-Step Guide
Tempura-battered shrimp is not only delicious but also a great addition to any festive or casual meal. Here’s how you can prepare crispy tempura-battered shrimp with detailed steps and tips for optimal results.
#### Ingredients
- 1 pound large shrimp, peeled and deveined
- Vegetable oil (for frying)
- For the tempura batter:
- 2 cups all-purpose flour
- 1 cup ice water
- 1/4 teaspoon baking soda
- Salt to taste
#### Equipment
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Slotted spoon or spider skimmer
- Paper towels
### Step-by-Step Guide
#### Preparation
1. **Prepare the Shrimp:** Rinse the shrimp under cold water, pat them dry with paper towels to ensure they are free of moisture.
2. **Make the Batter:** In a large mixing bowl, combine 2 cups of all-purpose flour and 1/4 teaspoon of baking soda. Gradually add ice water while whisking continuously until you achieve a smooth batter consistency that is neither too thick nor too thin.
#### Cooking
3. **Heat Oil:** Fill a deep skillet or wok with vegetable oil to about three inches high. Heat the oil over medium heat to 340°F (170°C). Use a deep-fry thermometer to monitor the temperature.
4. **Coat Shrimp:** Dredge each shrimp in the tempura batter, making sure it is well-coated but not dripping wet. Tap off any excess batter before frying.
5. **Fry the Shrimp:** Once the oil reaches 350°F (175°C), carefully place the coated shrimp into the hot oil using tongs or a slotted spoon. Fry for about 2-3 minutes, or until they turn golden and are fully cooked through.
#### Drain and Serve
6. **Drain Excess Oil:** Using a wire rack lined with paper towels, drain the fried shrimp to remove excess oil.
7. **Serve Hot:** Tempura-battered shrimp is best enjoyed fresh from the fryer. Garnish with a sprinkle of salt or serve with a dipping sauce like soy sauce and grated daikon radish.
### Tips for Perfect Results
- **Use Ice Water:** Adding ice water to your batter helps it stay light and airy, which leads to crisper tempura.
- **Adjust Batter Consistency:** If the batter is too thick, add more ice water; if too thin, sift in a bit more flour. The goal is a smooth, pourable consistency.
- **Temperature Control:** Maintaining consistent oil temperature ensures even cooking without overcooking or burning.