Crispy Jumbo Shrimp Tempura: Kids’ Favorite Snack, Super Easy Recipe
How to Make Crispy Jumbo Shrimp Tempura
Make delicious and crispy jumbo shrimp tempura at home easily and quickly. Your kids will absolutely love it! With simple ingredients, you can create a wonderful snack or meal. The combination of a crunchy exterior and succulent shrimp inside is exquisite!
Main Ingredients- 6 jumbo shrimp
- All-purpose flour, for dredging
- 1 egg
- Panko breadcrumbs, for coating
Cooking Instructions
Step 1
First, prepare the shrimp. Remove the heads and peel the shells, leaving the tail intact. Make 2-3 shallow cuts along the underside (belly) of each shrimp. Gently press down on the cuts to break the joints. This prevents the shrimp from curling up when fried, allowing them to stay straight. (Tip: Using pre-prepared ‘novash’ shrimp, which are already butterflied and deveined, can save you a lot of time and effort.)
Step 2
In a bowl, crack one egg. Add a pinch of salt and a pinch of black pepper. Whisk the egg well with a fork or whisk until the chalazae (the white, stringy bits) are broken down and the egg is smooth. This mixture will be used to help the batter adhere to the shrimp.
Step 3
Now, coat the prepared shrimp with the dredging ingredients in sequence. First, lightly dust each shrimp with all-purpose flour, ensuring it’s evenly coated. Gently shake off any excess flour. Next, dip the floured shrimp into the beaten egg mixture, making sure it’s fully covered. Finally, press the shrimp firmly into the panko breadcrumbs, ensuring a thick and even coating. Pressing the breadcrumbs onto the shrimp will help create an extra crispy texture when fried.
Step 4
It’s time to fry! Heat your cooking oil in a pot or deep fryer to 180°C (350°F). You can test the oil temperature by dropping a wooden chopstick into it; if bubbles form around it immediately, the oil is ready. Carefully place the coated shrimp into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes, or until golden brown and crispy. Avoid over-frying, as this can make the shrimp tough. Once fried, remove the shrimp tempura with a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve immediately while hot for the best crispy texture!
