This crispy, easy-to-make shrimp tempura is a popular Japanese dish. It can be served as an appetizer or even as a main course.
1 lb. medium shrimp (peeled and deveined)
1 c. all-purpose flour
2 tbsp cornstarch
1 c. water
1 pinch salt
1 egg yolk
2 large egg whites
2 c. vegetable oil (for frying)
- Heat oil in a deep-fryer to 375 degrees Fahrenheit.
- In a large bowl, mix together flour, cornstarch, and salt. Stir in water and egg yolk until moistened. Add the egg whites.
- Dip and coat each shrimp in the batter. Be sure not to coat the tail, though.
- Put shrimps into the hot oil and fry until golden brown.
- Drain on paper towels.
It is better to leave the tails of the shrimps on.
- Method: Deep Frying
- Cuisine: Japanese