Ingredients:

  • 1 pound (450g) large shrimp (16-20 count), peeled and deveined, tails left on
  • 1/4 teaspoon (1.5ml) salt
  • 1/4 teaspoon (1.5ml) black pepper
  • 1 tablespoon (15ml) sake (optional, can substitute with dry sherry or rice wine)
  • 1 large egg (chilled)
  • 1 cup (240ml) ice water
  • 1 cup (120g) all-purpose flour (plus extra for dusting the shrimp)
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon (5ml) baking powder
  • Pinch of salt
  • 4 cups (950ml) vegetable oil (or canola oil) for deep frying

Instructions:

  1. Butterfly the shrimp, pat dry, season with salt, pepper, and sake (if using). Dust lightly with all-purpose flour.
  2. In a large bowl, whisk together the chilled egg and ice water. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients only until just combined. It should be lumpy.
  3. Heat the vegetable oil in a deep fryer or large pot to 325-350°F (160-175°C). Maintain this temperature throughout cooking.
  4. Dip each shrimp into the tempura batter, ensuring it's fully coated. Carefully lower the battered shrimp into the hot oil. Don't overcrowd the pot! Fry in batches. Fry for 2-3 minutes, or until golden brown and crispy.
  5. Remove the shrimp with chopsticks or tongs and place them on a wire rack lined with paper towels to drain excess oil.
  6. Serve shrimp tempura hot with your favourite dipping sauce(s).