Homemade Shrimp Tempura Batter
This Homemade Shrimp Tempura Batter has great flavor and will give your tempura just the right texture. It is light, crisp, and tasty.
Servings 25 shrimp
Calories 61kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch + extra for dusting shrimp
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups cold club soda
- Corn oil for frying
- 1 pound large shrimp peeled and deveined about 21-25 shrimp
Instructions
Prepare the shrimp
- Start off by preparing the shrimp by making sure they are thawed, peeled, and deveined.
- Then you want to stretch or straighten them out by making small slits ok the back and front of the shrimp. This will separate it just enough so the shrimp doesn’t hold a curl when being fried.
- Now lay the shrimp in single layers and dust both sides with cornstarch.
Make the batter
- In a large bowl, mix the flour, cornstarch, baking powder, and salt. Then pour in the ice-cold club soda and mix just to combine. Careful not to over mix.
- Then begin using the batter immediately. If you do not use the batter right away and plan to use it later, just cover the bowl with plastic wrap and refrigerate. That way it is ice cold when ready to use again.
Fry the shrimp in hot oil
- Now heat a heavy-bottomed pot with corn, vegetable or avocado oil (about 2 inches deep). You’ll want the oil to be between 338-356 degrees Fahrenheit. Check the temperature using an instant-read food thermometer.
- Now grab the shrimp tail using tongs and gently dip the raw shrimp in the batter and fry for about 2 minutes. Then transfer to a paper towel-lined dish to absorb and excess oil. Careful not to overcook the shrimp or they will become tough and chewy.
Nutrition
Calories: 61kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 189mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg