Okinawan Shrimp Tempura

Okinawan Shrimp Tempura is a delicious and crispy dish that originates from the Okinawan cuisine. This recipe combines the flavors of fresh shrimp with a light and airy tempura batter, creating a perfect appetizer or main course.

Gluten Free Dairy Free Main Course Okinawan Shrimp Tempura Okinawan Cuisine Seafood
Okinawan Shrimp Tempura

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup ice water
  • Salt and pepper to taste
  • Oil for frying

Instructions

  1. In a bowl, mix the flour, cornstarch, baking powder, egg, and ice water until just combined. It's okay if the batter is a bit lumpy.
  2. Season the shrimp with salt and pepper.
  3. Heat the oil in a deep pan or pot to 350°F (175°C).
  4. Dip the seasoned shrimp into the batter, letting any excess drip off, and carefully place them in the hot oil.
  5. Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy.
  6. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain any excess oil.
  7. Serve the shrimp tempura hot with your favorite dipping sauce.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
20g
Fat
12g

Supplies

Deep pan or pot Paper towels

Tools

Tongs Whisk

Serving suggestions

Serving suggestions: Okinawan Shrimp Tempura pairs well with steamed rice and a side of pickled vegetables.

Tips & tricks

Tips: Make sure the oil is hot enough before frying the shrimp to achieve a crispy texture.

Cost

$15