Shrimp tempura
2 servings
20 minutes
Tempura shrimp is a refined dish that combines the tenderness of seafood with a light crispy coating. Despite its Japanese origin, this recipe has also become popular in European cuisine, gaining its unique character. The base of the dish is fresh shrimp, which are chilled in lemon water to enhance their fresh flavor. The batter made from cold sparkling water, eggs, and flour makes the tempura especially light and airy. Frying gives the shrimp an appetizing golden color and crispy texture. Tempura shrimp pairs perfectly with soy or spicy sauce, complementing its mild taste with zesty notes. This dish is suitable for festive dinners as well as light snacks.
1
Pre-prepare the shrimp. Dip them in very cold water with lemon juice.
- Cooked peeled prawns: 400 g
- Lemon juice: 3 tablespoons
2
Prepare the dough: mix 1 egg with 200 ml of very cold sparkling water. Add 100 g of flour, mix, and let it rest.
- Chicken egg: 1 piece
- Sparkling water: 200 ml
- Wheat flour: 100 g
3
Drain the water with lemon and dip the shrimp in the prepared batter.
- Cooked peeled prawns: 400 g
4
Drain the excess batter and fry the shrimp in vegetable oil (the shrimp should be fully submerged in the oil). Drain on paper towels after frying, salt to taste.
- Refined deodorised vegetable oil: 1 l
- Sea salt: to taste
