While this recipe is for shrimp tempura, the shrimp may be replaced with other things. Those things should, however, be fairly low in moisture such as carrot or zucchini strips. This can also be made gluten free by substituting the flow with a gluten-free option. I have tried with rice flour and it tastes basically the same, although less water should be added. The potato starch may also be substituted with another powdered starch such as corn starch. The batter may seem too thin when covering the item being fried, but will puff up. Additional batter may be drizzled on the items after being put in the oil, but too much can reduce the crunchiness of the coating.
Timings
Prep: 5 minutes (15 minutes if the shrimp is not peeled and deveined)
Cook: 10 minutes
Wait: 15 minutes
Total: 30 minutes (45 minutes if the shrimp needs to be peeled and deveined)
Equipment Notes
- I use a 14in wok with a splatter guard and about 50fl oz of oil for this.
Ingredients
- 1lb (about 14 – 20 medium to large shrimp), peeled and deveined
- 1/4C all-purpose flour
- 1/4C potato starch
- 1/4t (heaping) baking powder
- 1/8t salt
- 1/2C cold carbonated water
- Enough high-heat, neutral oil to cover the bottom of whatever is being used for deep frying by at least 3 inches
Steps
- Make about 4 shallow horizontal cuts on the bottom of the shrimp so that they are straight and not curled. Dry well.
- Mix the flour, potato starch, baking powder, and salt in a mixing bowl. Place the bowl in the freezer for about 15 minutes.
- Right before frying, pour the water into the flour mix a couple tablespoons at a time, whisking lightly. The batter should be a little runny similar to a thin pancake batter. Do not mix too much; some lumps are fine.
- Heat the oil to 375°F / 190°C. Fully immerse the shrimp in the batter. Pull out a shrimp at a time and let the batter slide off it briefly, then place the shrimp carefully in the oil lowering it away from you to avoid splattering oil on yourself. Only fry as many shrimp at a time that allow you to keep a couple inches of space around them, moving the shrimp as needed so they do not stick together. Cook for about 4 minutes or until the shrimp are a golden brown, flipping and/or submerging them occasionally.
- Remove the shrimp to a rack over a towel or backing sheet for a minute. If frying in batches, a warming drawer may be used.