kelolalaut.com - Shrimp tempura is a delicious Japanese dish that consists of deep-fried battered shrimp. It's crispy on the outside and tender on the inside. Here's a simple recipe to make shrimp tempura at home:

Ingredients:

• Fresh shrimp (medium to large size), peeled and deveined
• Tempura batter mix (available at most grocery stores)
• Ice-cold water (as per the batter mix instructions)
• Vegetable oil for frying
• Salt and pepper (optional, for seasoning)
• Dipping sauce (tempura sauce or a mixture of soy sauce, mirin, and dashi)

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Instructions:

1. Peel and devein the shrimp, leaving the tails intact for presentation.
2. Make shallow diagonal cuts along the inner curve of the shrimp to prevent curling during frying.
3. Pat dry the shrimp with paper towels to remove excess moisture.
4. Follow the instructions on the tempura batter mix package, which usually involve combining the mix with ice-cold water. Mix the batter gently until just combined; lumps are okay for a light and crispy texture.
5. In a deep saucepan or a deep fryer, heat enough vegetable oil to submerge the shrimp during frying. Heat the oil to about 350-375°F (180-190°C).
6. Dip the prepared shrimp into the tempura batter, ensuring they are evenly coated. Allow any excess batter to drip off before frying.
7. Carefully place the battered shrimp in the hot oil, one by one, to avoid overcrowding the pan.
8. Fry the shrimp in batches for 2-3 minutes or until they turn golden brown and crispy. Avoid overcooking to keep the shrimp tender and juicy.
9. Use a slotted spoon to remove the fried shrimp from the oil and place them on a plate lined with paper towels to absorb any excess oil.
10. While the shrimp are still hot, season with a pinch of salt and pepper if desired.
11. Serve the shrimp tempura immediately with a side of dipping sauce. Traditional tempura sauce can be found in stores, or you can make a simple sauce by mixing soy sauce, mirin (sweet rice wine), and dashi (fish stock) to taste.

Enjoy your homemade shrimp tempura! It's best served fresh and hot.

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