Shrimp Tempura
Stretch or straighten the shrimp out by making small slits on the back and front of the shrimp. This will separate it just enough so the shrimp doesn’t hold a curl when being fried.
Place the shrimp in single layers and season with salt & black pepper
In a large bowl, mix the tempura mix then pour in the cold club soda and mix just to combine. Careful not to over mix.
In a heavy-bottomed pot heat oil (about 2 inches deep).
Grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. Then transfer to a paper towel-lined dish to absorb and excess oil.
Be careful not to overcook the shrimp or they will become tough and chewy.
Serve with sweet chilli sauce or tentsuyu.
Ingredients
Directions
Stretch or straighten the shrimp out by making small slits on the back and front of the shrimp. This will separate it just enough so the shrimp doesn’t hold a curl when being fried.
Place the shrimp in single layers and season with salt & black pepper
In a large bowl, mix the tempura mix then pour in the cold club soda and mix just to combine. Careful not to over mix.
In a heavy-bottomed pot heat oil (about 2 inches deep).
Grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. Then transfer to a paper towel-lined dish to absorb and excess oil.
Be careful not to overcook the shrimp or they will become tough and chewy.
Serve with sweet chilli sauce or tentsuyu.
