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Crispy shrimp tempura

Crispy shrimp tempura

Appetizers

Shrimp coated in a light tempura batter and wrapped in a nori seaweed strip, deep-fried until golden and crispy, and served hot.

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Recipe from Diablo, Pietrodn, Firstlady a (Wikibooks), adapted by Recette de cuisine · · updated on

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Japanese shrimp tempura is known for its light and crispy batter. Serve it immediately after removing it from the oil to maintain its crispness.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Resting30 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodfrying
  • Low lactose

Ingredients

4 people
  • $0.13
  • $0.50
  • $0.65
  • $0.27

Directions

  1. Remove the shells from the shrimp, keeping the tails attached. Make 4 cuts on each shrimp, then flatten them out to open the cuts. Cut the nori into strips, wrap one around each tail, and secure it with a little water. ≈ 8 min
  2. Lightly dust the shrimp with flour, but do not coat the tail or the algae. Mix the water, tempura flour, and egg yolks, then use immediately: the batter should remain lumpy. ≈ 4 min
  3. Heat the oil in a deep pan. Dip each shrimp in the paste, ensuring the tail and algae remain exposed, then quickly plunge it into the boiling oil. Remove it as soon as it is golden brown, drain on paper towels, and serve immediately.

Equipment

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Before you start

Ingredients

  • 20 shrimp
  • 1 sheet of nori
  • flour for flour
  • 25 cl of ice-cold water
  • 380 g of tempura flour or pastry flour
  • 2 egg yolks
  • deep-fried oil paint

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