A delicious and crispy rock shrimp tempura, pan-fried to perfection. This dish combines the tenderness of rock shrimp with a light and airy tempura batter, making it a delightful appetizer or main course.
Preparation time
20min
Cooking time
15min
Ingredients
4 Servings
- 5 g baking powder
- 60 g cornstarch
- 1 egg
- 120 g flour
- 250 ml ice water
- 500 g rock shrimp
- 5 g salt
- 500 ml vegetable oil
Directions
Step 1
In a mixing bowl, combine flour, cornstarch, baking powder, and salt.
Step 2
In a separate bowl, beat the egg and mix with ice water.
Step 3
Gradually add the egg mixture to the dry ingredients, stirring until just combined. Do not overmix.
Step 4
Heat the vegetable oil in a deep pan over medium heat until it reaches 180°C.
Step 5
Dip each rock shrimp into the batter, ensuring they are fully coated.
Step 6
Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
Step 7
Remove the shrimp from the oil using a slotted spoon and drain on paper towels.
Step 8
Serve immediately with your favorite dipping sauce.