Shrimp Tempura Recipe
Crispy shrimp served with a sweet chili sauce
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Ingredients
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Shrimp Tempura
Sweet Chili Sauce
Method
Shrimp Tempura Preparation
Prepare the Shrimp
Rinse the peeled and deveined shrimp under cold water and pat them dry with paper towels. This helps to remove excess moisture which can affect crispiness.
Make the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well. Gradually add the cold water to the dry ingredients, whisking gently until just combined. Do not overmix; it's okay if there are some lumps.
Heat the Oil
In a deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Fry the Shrimp
Dip each shrimp into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes until golden brown and crispy, then remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Sweet Chili Sauce Preparation
Mix the Sauce
In a small bowl, combine the sweet chili sauce, soy sauce, and lime juice. Stir well to mix all the ingredients thoroughly.
Garnish
Sprinkle sesame seeds over the sauce for garnish before serving.