Crispy, crunchy with a delicate, flaky batter, this Shrimp Tempura is about to become your new favorite seafood recipe.
Lay the shrimp out in a single layer and dust both sides with cornstarch.
In a mixing bowl, whisk together the salt, egg, flour, and club soda. Do not over mix - a few small lumps in the batter is fine.
Place a heavy-bottomed pot over a high heat and add about 2 inches of oil.
Allow the oil to heat up to 340°F-360°F.
Dip the coated shrimp into the prepared batter using a pair of tongs.
Add to the hot oil and allow to fry for 2 - 5 minutes.
Transfer to a paper-lined plate to soak up any excess oil and then enjoy.
- Makes 6 to 8 servings.
- Frying Oil not included in nutritional analysis.
Calories: 182kcal | Carbohydrates: 21g | Protein: 19g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 801mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg