Shrimp Tempura

Step 1

Pat the shrimp dry with paper towels by pressing each shrimp between two folded towels until no moisture beads on the surface. This helps the batter stick.

Step 2

Pour the flour, cornstarch, and salt into a large mixing bowl. Whisk them together until evenly combined and no white streaks of flour remain.

Step 3

Pour the cold water into the flour mixture and whisk until the batter looks like thin pancake batter — no lumps visible and the consistency pours easily.

Step 4

Fill a heavy pot or deep skillet with 3 inches of oil and heat over medium-high heat until the oil shimmers and a wooden chopstick inserted in it releases tiny bubbles immediately, about 5 minutes.

Step 5

Grip one shrimp by its tail, dip it into the batter until fully coated, then carefully lay it away from you into the hot oil. Repeat with 4 more shrimp, working in small batches so the pan is not crowded.

Step 6

Fry the shrimp undisturbed for 90 seconds until the bottom turns the color of light honey and no longer sticks to the bottom of the pot.

Step 7

Flip each shrimp with chopsticks or a fork and fry for another 60 to 90 seconds until the entire coating is the color of warm honey and looks crispy and blistered.

Step 8

Use a slotted spoon to lift each shrimp from the oil and place it on a plate lined with paper towels. Repeat steps 5–7 with the remaining 7 shrimp in two more batches.

Step 9

Serve the shrimp hot on a clean plate, drizzled lightly with salt if desired.