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Shrimp tempura is not just a popular dish in Japanese cuisine; it is a delightful culinary experience that has earned its place in the hearts of food enthusiasts around the globe. Originating during the 16th century when Portuguese missionaries introduced frying techniques to Japan, tempura has evolved into a beloved staple characterized by its light, crispy batter and succulent shrimp. The magic of shrimp tempura lies in its contrast—each bite delivers a satisfying crunch followed by the tender juiciness of the shrimp, making it an ideal dish for gatherings and special occasions.

Crispy Shrimp Tempura

Delight your guests with homemade crispy shrimp tempura! This recipe captures the essence of Japanese cuisine, featuring light, airy batter and succulent shrimp. Perfect for gatherings or special occasions, this dish also showcases the importance of fresh ingredients and frying techniques. Serve with traditional dipping sauces for a complete experience. Impress everyone with your culinary skills! #ShrimpTempura #JapaneseCuisine #Foodie #CookingAtHome #Yummy #RecipeIdeas #SeafoodLovers
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour, plus extra for dusting

1/2 cup cornstarch

1 teaspoon baking powder

1 cup ice-cold sparkling water

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

Dipping sauce (such as tentsuyu or a mix of soy sauce, mirin, and daikon radish)

Instructions
 

Prepare the Shrimp: Start by patting the shrimp dry with paper towels. This helps the batter adhere better and results in crispier tempura. Lightly dust them with flour to prevent sticking.

    Make the Batter: In a large mixing bowl, combine 1 cup of all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the ice-cold sparkling water until just mixed. Be careful not to overmix; a few lumps are fine.

      Heat the Oil: In a deep pot or heavy skillet, pour in enough vegetable oil to submerge the shrimp (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise immediately.

        Fry the Shrimp: Dip each shrimp into the batter, allowing excess to drip off. Carefully place them in the hot oil in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes, or until the shrimp are golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a plate lined with paper towels to absorb excess oil.

          Serve: Arrange the crispy shrimp tempura on a serving platter and accompany with your choice of dipping sauce. Enjoy while they are hot and crispy!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4