8 Shrimp (21/25 CT)
1 cup all purpose flour
1/2 cup cornstarch
3/4 cup cold water
The first step in making shrimp tempura is to stretch your shrimp so it will have a straighter look to it. Check out my website to see different methods of straightening shrimp.
After you have stretched your shrimp, place on a paper towel and pat dry and place in fridge until ready to use.
In a mixing bowl, take two eggs and divide the whites from the yolks and place the whites in the bowl. With a whisk, stir until the whites begin to froth. Add flour, and water and mix. If the batter is still too thick, add water, about a tablespoon at a time, until it gets the consistency of thin pancake batter.
Preheat a pan of oil to around 350 degrees. The pan of oil needs to be at least an inch deep in the pan.
Take cornstarch and place into a shallow dish. Dredge shrimp until coated in cornstarch and shake off excess. Dredge in wet mixture and place into the preheated oil. Allow to cook for 5 to 7 minutes or until the outside is golden and crunchy.
Easy shrimp tempura. Very good!