Tempura Shrimp
Tempura Shrimp
Ingredients
- 1 1/2 cups (180 g) pastry flour (see note)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup (250 ml) ice water
- 1/2 tsp (2.5 ml) rice vinegar
- 1 lb (454 g) large frozen shrimp, 16-20, peeled with tail intact, thawed and patted dry
- 3 cups (90 g) Rice-Krispies style rice cereal
- Paprika, to taste
- Salt, to taste
- Canola oil, for frying
Instructions
- Preheat the oil in the fryer to 350°F (180°C). Place a wire rack on a baking sheet or line it with paper towel. Preheat the oven to 200°F (100°C), to keep the shrimp warm as you cook them.
- In a bowl, combine 1 cup (120 g) of the flour with the salt and baking soda. Gradually whisk in the water and vinegar, whisking just until the batter is smooth.
- In a large shallow bowl, place the remaining 1/2 cup (60 g) of flour. In another shallow bowl, place the rice cereal.
- Dredge the shrimp in the flour, shaking off any excess. Dip the shrimps in the batter, one at a time, holding them by the tail. Immediately dredge them in the rice cereal. Place them in the fryer, shaking the basket lightly so they do not stick. Fry 5 shrimp at a time for 2 to 3 minutes, until golden brown. Drain on the baking sheet.
- Sprinkle the shrimp with paprika and salt. Serve with sweet and sour pepper sauce.
Tempura Shrimp