Crispy Shrimp Tempura: A Crowd-Pleasing Beer Snack
An Irresistible Treat! Crafting Delightful Tempura with Nobashi Shrimp and River Shrimp
Children adore fried foods! Now you can easily make crispy tempura at home that the whole family will love. Especially by frying tender Nobashi shrimp (20 pcs, 454g, 5 packs) together with fresh river shrimp, it makes for a perfect beer snack or a special treat. Get ready to be captivated by the irresistible charm of shrimp tempura – crispy on the outside, succulent on the inside!
Ingredients- 40 Nobashi shrimp (about 450g after thawing)
- 200g Fresh river shrimp
- 1 Large onion
- 8 Pre-made fried dough sticks (Kimmal-i)
- 2L Grapeseed oil (for frying)
- 300g Tempura flour
- 300ml Cold water
- 5 Pinches of coarse salt (for seasoning river shrimp)
- A pinch of dried parsley (for seasoning river shrimp and tempura batter)
Cooking Instructions
Step 1
To thaw the frozen Nobashi shrimp, place the sealed bag in water for about 1 hour until completely defrosted. Once thawed, open the bag, rinse the shrimp lightly under running water, and drain them in a sieve. Pat the surface of the shrimp completely dry with paper towels; this ensures the batter adheres well and makes the tempura extra crispy. Rinse the 200g of river shrimp under running water twice, gently removing any impurities, and drain thoroughly in a sieve. Season the river shrimp with 5 pinches of coarse salt and a pinch of parsley flakes, mixing evenly. Set aside to marinate briefly. Peel the onion and slice it into approximately 0.5cm thick rings, preparing about 10 rings. Also, take out the pre-made fried dough sticks from the freezer.
Step 2
Let’s prepare the tempura batter for a wonderfully crispy coating. In a wide bowl, mix 100g of tempura flour with a pinch of parsley flakes to create a dry coating mixture. In a separate stainless steel bowl, combine the remaining 200g of tempura flour, 300ml of cold water, and 10g of grapeseed oil. Mix lightly until there are still some lumps; this is your tempura batter. Overmixing can develop gluten, making the tempura tough, so be mindful. Having some small lumps in the batter is actually a secret to achieving a crispier result.
Step 3
Now it’s time to fry! Pour about 1.8L of grapeseed oil into a small deep fryer and set the temperature to 160°C (320°F). Once the oil is hot enough, first lightly coat the prepared onion rings with the dry tempura flour. Then, dip them briefly into the prepared tempura batter and immediately place them in the hot oil to fry until golden brown. Once the onion rings are fried, increase the oil temperature to 180°C (356°F). Next, we’ll fry the Nobashi shrimp. Ensure the Nobashi shrimp are completely dry, coat them evenly with the dry tempura flour, dip them in the tempura batter, and carefully add them to the hot oil. Fry for about 2-3 minutes until they turn golden and crispy. Finally, lightly toss the marinated river shrimp with a bit of tempura flour and fry them until they are perfectly crispy. Your delicious shrimp tempura is now ready to be enjoyed hot and fresh!
