Crispy and Chewy Shrimp Tempura
Easy & Delicious Shrimp Tempura: Crispy Outside, Chewy Inside!
My daughter suddenly craved shrimp tempura a few days ago. Even though I wanted to avoid frying in the hot summer weather, exams felt like a royal period for her, so I ended up frying a small batch. The crispy texture combined with the chewy, savory shrimp was delightful, despite the heat! The satisfying crunch and delicious flavor of this shrimp tempura make it a winner. Enjoy this recipe for a special snack or meal!
Ingredients- Shrimp (medium size or your preference) 10-15 pieces
- Tempura flour 1 cup
- Panko breadcrumbs 1.5 cups
- Egg 1
- Mustard sauce (for dipping)
Shrimp Seasoning- Mirin (or cooking sake) 2 Tbsp
- Salt to taste
- Mirin (or cooking sake) 2 Tbsp
- Salt to taste
Cooking Instructions
Step 1
First, peel and devein the shrimp, then remove the heads. Rinse the shrimp under cold water and pat them dry. In a bowl, combine the shrimp with 2 tablespoons of mirin and a pinch of salt. Gently mix and let it marinate for about 5 minutes. This step helps to remove any fishy odor and season the shrimp beautifully.
Step 2
Now, let’s prepare the coating. In a wide bowl, place 1 cup of tempura flour. In another bowl, lightly beat one egg. On a separate plate, spread out 1.5 cups of panko breadcrumbs. First, dredge each marinated shrimp in the tempura flour, shaking off any excess. Next, dip the flour-coated shrimp into the beaten egg, ensuring it’s fully coated. Finally, press the shrimp firmly into the panko breadcrumbs, making sure the crumbs adhere evenly. This thorough coating will ensure maximum crispiness when fried.
Step 3
Instead of frying in oil, you can use an air fryer for a simpler method, but I accidentally forgot and ended up using the stovetop! (For air fryer: Cook at 180°C (350°F) for 10-12 minutes). Pour enough cooking oil into a pot or deep pan to generously cover the shrimp and heat it over medium heat. To check the oil temperature, drop a small amount of panko breadcrumbs into the oil; if they sizzle and float up immediately, the oil is ready. Carefully add the coated shrimp one by one, making sure they don’t touch each other to prevent sticking. Fry for about 2-3 minutes, or until the shrimp are golden brown and crispy.
Step 4
Here are the golden brown and perfectly crispy shrimp tempura, fried while maintaining the oil temperature. The aroma of the frying oil is incredibly appetizing. Freshly fried shrimp tempura offers a delightful contrast: a crisp, golden exterior giving way to tender, succulent shrimp inside.
Step 5
I simply served mine with store-bought mustard sauce, but for an even more delicious experience, try making a special dipping sauce! In a small bowl, mix 3 tablespoons of mustard sauce, 1 tablespoon of honey, and 1 tablespoon of mayonnaise. For an extra touch, sprinkle in some dried parsley. This creates a rich and flavorful dipping sauce. Dipping the crispy shrimp tempura into this sauce elevates the taste even further. They make a fantastic snack for kids or a special dish for any occasion.
