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rock-shrimp-tempura-recipe

Rock Shrimp Tempura Recipe

Light and crispy rock shrimp tempura, perfect for a quick appetizer or main dish.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Tempura Batter

  • 1 cup All-purpose flour
  • 1 cup Ice-cold water
  • 1 large Egg beaten

Shrimp

  • 1 lb Rock shrimp peeled and deveined

For Frying

  • 4 cups Vegetable oil for deep frying

Instructions 

  1. Heat the oil in a deep fryer or large pot to 350°F (175°C).
  2. In a mixing bowl, whisk together the flour, ice-cold water, and beaten egg until just combined. Do not overmix; it's okay if the batter is a bit lumpy.
  3. Dip the rock shrimp into the tempura batter, ensuring they are well-coated.
  4. Carefully place the battered shrimp into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per batch.
  5. Remove the shrimp from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 100mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg

Keywords

Shrimp, Tempura
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