Crispy Shrimp Tempura

Ingredients and Weight:

• 1 pound large shrimp (21-25 count), peeled, deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold water
• 1 large egg, beaten
• 1 cup vegetable oil for frying
• Lemon wedges, for serving (optional)

Preparation Time:

• 20 minutes

Cooking Time:

• 5-7 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually whisk in the cold water until a smooth batter forms. Stir in the beaten egg.
2. Prepare the shrimp: Season the shrimp with salt and pepper.
3. Heat the oil: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
4. Dip and fry the shrimp: Dip the shrimp in the tempura batter, coating them completely. Carefully drop the shrimp into the hot oil. Fry for 5-7 minutes or until golden brown and crispy.
5. Drain and serve: Use a slotted spoon to remove the shrimp from the oil and drain them on paper towels. Serve immediately with lemon wedges (optional).

Nutritional Information:

• Calories: 250 per serving
• Fat: 15g
• Protein: 20g
• Carbohydrates: 20g

Dish Characteristics:

• Crispy, light, and golden brown exterior
• Tender and juicy shrimp interior
• Subtle Japanese flavors with a hint of lemon
• Perfect for appetizers, main courses, or side dishes

User Comments:

• "Absolutely delicious! The shrimp was so crispy and flavorful."
• "The tempura batter was light and airy, and it didn't overpower the shrimp's natural taste."
• "I loved the subtle hint of lemon. It added a perfect finishing touch."
• "This was the easiest tempura recipe I've ever tried. It turned out perfectly crispy every time."
• "I served these shrimp with a dipping sauce made from soy sauce, ginger, and wasabi, and it was a hit!"

Special Precautions and Tips:

• Use cold water for the tempura batter to ensure it remains crispy.
• Do not overcrowd the pan when frying the shrimp. This will prevent them from crisping evenly.
• Serve the shrimp immediately after frying for the best crispy texture.
• If you don't have a deep fryer, you can use a large saucepan filled halfway with oil.