Shrimp Tempura
Who Let the Pro in the Kitchen?
Did you know you can make restaurant-quality shrimp tempura like this right at home? You don't have to be a professional chef to tempura like one. Whether you're a beginner or a seasoned pro, this is the classic tempura recipe every home cook can pull off.
INGREDIENTS
- 8 raw size 8/12 shrimp (1 lb) peeled and deveined
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Your favorite dipping sauce
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Shrimp
Peel and devein the shrimp. Lightly score the underside of each large shrimp, turn it over, and gently press down until it straightens. Skip this step for smaller shrimp.
⭐ Pro tip: Straightening large shrimp helps them fry evenly for that restaurant-quality finish.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined. Nest the batter bowl inside a larger bowl filled with ice to keep it extra cold. This creates that signature tempura texture and a light, crispy finish.
STEP 4: Fry Fearlessly
Coat each shrimp in batter and carefully place it into the oil in a sweeping motion away from your body. Fry at 380°F for about 2 minutes, until golden, crispy, and 145°F internally.
STEP 5: Serve & Enjoy
Rest the shrimp on a rack for 1 minute, then serve with your favorite sauce.
