Crispy Tempura Shrimp

Ingredients List

• 2 cups vegetable oil for frying

• 1 cup all-purpose flour

• 2 tablespoons cornstarch

• 1 pinch salt

• 1 cup water

• 1 large egg yolk

• 2 large egg whites, lightly beaten

• 1 pound medium shrimp, peeled and deveined, tails left on

Instructions

Collect all the necessary ingredients.

Heat oil in a deep fryer to 375°F (190°C).

In a large bowl, whisk together flour, cornstarch, and salt, then create a well in the center.

Pour water and egg yolk into the well and mix until just combined; the batter will remain lumpy. Gently fold in the egg whites.

Dip each shrimp into the batter one by one, ensuring they're fully coated, but avoid dipping the tails.

Once three shrimp are coated, carefully place them into the deep fryer and cook for about 1 1/2 minutes, or until golden brown.

Use a slotted spoon to remove the shrimp and let them drain on a plate lined with paper towels. Continue with the remaining shrimp, battering a few at a time while the previous batch cooks.

Editor's Note:

The nutrition information for this recipe includes the full amount of tempura batter ingredients. The actual amount consumed will differ. We've calculated the oil's nutritional value based on a 10% retention rate after frying. The actual retention may vary depending on factors such as cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)