Description
Crispy and light shrimp tempura, perfect for a quick meal.
Ingredients
Scale
- 16 large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1 teaspoon baking powder
- Vegetable oil for frying
Instructions
- Heat the vegetable oil in a deep pot over medium heat.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, combine ice-cold water and egg.
- Gradually add the flour mixture to the egg mixture, stirring gently.
- Dip each shrimp into the batter, allowing excess to drip off.
- Fry shrimp in hot oil until golden brown, about 2-3 minutes.
- Remove shrimp and drain on paper towels.
- Serve hot with dipping sauce.
Notes
- Use ice-cold water for a crispier batter.
- Do not overmix the batter; lumps are fine.
- Fry shrimp in batches to avoid overcrowding.
Nutrition
- Serving Size: 4 shrimp
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg
Keywords: easy shrimp tempura