Crispy & Delicious Shrimp Tempura Recipe
Kid-Friendly Snack, Holiday Appetizer, Easy Shrimp Tempura with Nobashi Shrimp
Here’s a recipe for delicious shrimp tempura that’s perfect for kids’ snacks and holiday feasts. Using pre-peeled and deveined Nobashi shrimp makes it even easier to prepare. Enjoy this delightful dish for special occasions or anytime you need a tasty treat.
Main Ingredients
- 20 Nobashi shrimp (thawed)
- A little tempura flour for dusting (to lightly coat the shrimp)
- 1 cup tempura flour
- 1 cup cold water (using a standard paper cup)
- Plenty of cooking oil (for deep-frying)
Cooking Instructions
Step 1
First, thaw the frozen Nobashi shrimp. You can do this by placing them in the refrigerator overnight or by rinsing them gently under cold running water if you’re in a hurry.
Step 2
Once thawed, rinse the Nobashi shrimp several times under clean, running water to remove any remaining ice crystals. After rinsing, drain them in a colander to remove excess water.
Step 3
Thoroughly pat the shrimp dry with paper towels. Removing as much moisture as possible is crucial for a crispy coating and to prevent oil splattering.
Step 4
Now, let’s make the tempura batter. In a bowl, combine 1 cup of tempura flour with 1 cup of cold water. Mix gently with chopsticks until the flour is just incorporated; avoid overmixing, as this can develop gluten and make the coating tough. The batter should be pourable but not too thin.
Step 5
Arrange the dried shrimp on a plate. Lightly dust each shrimp with a bit of dry tempura flour, tapping off any excess. This dry flour helps the wet batter adhere better.
Step 6
Heat a generous amount of cooking oil in a deep pot or wok over medium heat. To test the oil temperature, drop a small amount of batter into the oil. If it sizzles and floats to the surface immediately, the oil is ready.
Step 7
Dip each flour-dusted shrimp into the tempura batter, letting any excess drip off, and carefully place it into the hot oil. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature. Fry for about 2-3 minutes, turning occasionally, until the shrimp are golden brown and crispy.
Step 8
Once fried to a perfect golden crisp, remove the shrimp tempura from the oil and place them on a wire rack or paper towels to drain any excess oil. This step ensures maximum crispiness.
Step 9
Enjoy your delicious, crispy shrimp tempura! They are best served immediately while hot and crunchy. Perfect as a snack for kids, an appetizer, or a delightful addition to any meal.
