Crispy Shrimp Tempura
September 5, 2024
Light, crispy, and golden — Japanese-style tempura using our dedicated tempura flour.
## Ingredients
- Jade Leaf Tempura Flour: 150g
- Ice-cold water: 200ml
- Large shrimp (peeled): 12
- Vegetables: sweet potato, kabocha
- Oil for deep frying
## Instructions
1. Clean shrimp. Make small cuts on the belly to prevent curling. Pat dry.
2. Heat oil to 170-180°C.
3. Mix tempura flour with ice-cold water. Stir briefly — lumps are OK!
4. Dip shrimp in batter, let excess drip, and fry 2-3 minutes until golden.
5. Drain on a wire rack. Serve immediately with tentsuyu or salt.
## Tips
- Ice-cold batter + hot oil = crispy tempura.
- Never overmix — lumps create extra crunch.
- Fry vegetables at 160°C, shrimp at 180°C.