Shrimp Tempura
Ingredients
- 12 pcShrimp (peeled with tail on)
- 100 gWheat flour (sifted)
- 1 pcEgg (beaten)
- 150 mlMineral water (ice cold)
- 500 mlPeanut oil (for frying)
- 1 pinchGray sea salt
- 6 pcIce cubes (whole)
Method
A light, pale gold fry that snaps cleanly under the tooth. The shrimp inside remains juicy and firm, not greasy. The batter should form small crispy lace patterns around the shrimp.
- 1
Peel the shrimp, keeping the tail. Score the belly lengthwise without cutting through, then press lightly to break the fibers: the shrimp must stay perfectly straight during cooking.
- 2
Mix the egg, very cold mineral water, and ice cubes. Pour in the wheat flour all at once. Mix roughly with a fork: lumps should remain, this is the secret to crispiness. Do not overwork the batter.
- 3
Heat the peanut oil to 180°C. Lightly flour the shrimp, dip them in the batter and plunge them into the oil. When the batter is set and crispy, it's ready. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- The thermal shock between the ice-cold batter and the hot oil is the key to success.
- Do not prepare the batter in advance, it would lose its leavening power.
How long does this dish keep?
Eat immediately. Tempura does not reheat well as it becomes soft.
