Shrimp Tempura Recipe

In a medium bowl, I combine rice wine and a pinch of salt to create a flavorful marinade for the shrimp. I then carefully place the shrimp into the mixture, cover, and allow them to marinate in the refrigerator for at least 20 minutes. This step is crucial in infusing the shrimp with the rich flavors of the marinade, ensuring a delicious end result.

Next, I heat oil in a deep-fryer or large wok to the perfect temperature of 375 degrees F (190 degrees C). In a separate medium bowl, I mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening, and baking powder to create a light and crispy batter that will coat the shrimp perfectly.

One by one, I dip the marinated shrimp into the flour mixture, ensuring they are evenly coated before carefully placing them into the hot oil. I fry the shrimp until they are golden brown on all sides, which typically takes about 1 1/2 minutes. Using a slotted spoon, I remove the shrimp from the oil and allow them to drain on paper towels to remove any excess oil.

Finally, I serve the crispy fried shrimp warm to my guests, accompanied by a tangy dipping sauce or a side of steamed vegetables for a well-rounded meal. This dish never fails to impress and always leaves my diners satisfied and coming back for more.