This 5 ingredients extra crunchy shrimp tempura recipe could not be easier or more delicious. Double coated with panko crumbs for a maximum crunch.
We LOVE tempura. My baby boy especially if it’s extra crisp. He’ll eat almost anything with a great crunch. Tempura batter can produce a nice light crunch on its own but it doesn’t last that long after it cools. By the time we’ve gotten the dinner table set they’ve lost most of that crunch. Which is why I started adding panko crumbs.
Panko crumbs are a coarse Japanese style bread crumb used for making super crunchy coatings. It’s become my favorite breading choice. It’s easy to find at most grocery stores. I bought these from Aldi’s for like $1.19. The rest of the ingredient you will most likely have on-hand.
How to make tempura shrimp
I’m clearly not an authority on Japanese cutting techniques. However, I usually follow steps that I saw on a tasty video. But SAVEUR has a pretty nice tutorial if you need more professional instructions. What I do is peel the shrimp fully. Then cut between the finger-like sections of the body down to the tail. I try not to cut too deep so that they don’t fall apart. Then I straighten the shrimp by bending it in outwardly holding the head and tail.
Once the shrimp are cut I whisk together the egg and club soda. Then I add the flour and cornstarch. At this point, you would add spices if you wanted to. You could also add it to the panko crumbs but personally, I do not add it because we use very flavorful dipping sauces. And the batter just tastes really good without added salt, etc.
Once it’s completed, dip a shrimp into the batter then the crumbs. Deep fry them for a couple of minutes then drain them on a wire rack. Serve them immediately.
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- 1 1/2 lb shrimp peeled and deveined
- 1 c club soda
- 1 1/2 c panko crumbs more may be needed
- 1 c all purpose flour
- 2 tbsp cornstarch
- 1 egg
- canola oil for frying
Using a sharp a paring knife, place shrimp on a dry cutting board belly side up. Make very small shallow slices along the belly starting at the top and stopping before you reach the tail.
Pull the shrimp gently from head to tail to straighten and lengthen. Repeat for each shrimp.
Heat about 4 cups of cooking oil in a deep wide cooking pot to 350-375 degrees.
Place panko crumbs in a shallow dish and set aside.
In a small mixing bowl mix, add the egg and club soda. Whisk until the egg is full incorporated. Add the flour and cornstarch. Beat until a thin pancake like batter is formed.
Dip shrimp into the batter and then into the panko crumbs. Repeat on each shrimp and fry in batches. Each batch should take about 2 minutes to fry golden brown.