Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) rice flour
  • 1 cup (240ml) ice-cold water
  • 1 large egg
  • 12 large shrimp (peeled and deveined, tails on)
  • Salt and pepper (to taste)
  • Vegetable oil (for deep frying)
  • Soy sauce (optional)
  • Lemon wedges (optional)

Instructions:

  1. Prepare the shrimp: Peel, devein, and season the shrimp with salt and pepper.
  2. Make the tempura batter: In a mixing bowl, whisk together all-purpose flour and rice flour. In a separate bowl, lightly beat the egg and add ice-cold water. Combine the wet and dry ingredients, stirring until just mixed (lumps are okay).
  3. Heat the oil: In a deep fryer or pot, heat vegetable oil to 350°F (175°C).
  4. Fry the tempura shrimp: Dip each shrimp in the batter, allowing excess to drip off. Carefully lower shrimp into the hot oil, frying in batches to avoid crowding. Cook until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and place on a wire rack to drain.
  5. Serve hot, accompanied by soy sauce and lemon wedges.