Making this 5 ingredient extra crunchy shrimp tempura could not be easier with this step-by-step guide.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 Servings
- 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
To Prepare Shrimp
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.
Batter & Beyond
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.
Serving: 0g | Calories: 269kcal | Carbohydrates: 29g | Protein: 28g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 313mg | Sodium: 1010mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 4.6mg | Calcium: 201mg | Iron: 4.2mg