Make crispy shrimp tempura at home with this easy copycat recipe. Rival any Asian restaurant with easy ingredients to find at home! This tempura mix is super easy to make.
1/4cup fresh herbsoptional (parsley, chives, thyme are suggested)
oil for frying
Instructions
Peel and devein shrimp.
Heat oil to 375 degrees f in a deep fryer or pour enough oil into a large pot to deep fry. You may want to check the oil temperature with a candy thermometer.
Mix together flour, cornstarch, and club soda in a bowl. Whisk the mixture until just blended, mix only until there are no lumps in the batter. If desired add some of the fresh herbs to the batter.
Dip shrimp one at a time into batter. There is no need to dip the tails. Shake off excess batter. Deep fry for about 2 to 3 minutes, the batter should crisp up, do not let the batter brown, the shrimp will overcook. Remove the cooked shrimp with a large slotted spoon.
Drain shrimp on a wire rack on top of a baking sheet. You can keep the shrimp in a warm oven (200 degrees) before serving if desired.
Sprinkle sesame seeds and herbs on top if desired.
Recipe Tips
Peanut oil is my preferred cooking oil, but regular vegetable oil will also work!
You could use this battered shrimp tempura in sushi, these would make a great tempura shrimp roll.