How To Make Rock Shrimp Tempura (Pan-Fried) Recipe
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Serves:
Ingredients
- 1 pound rock shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil, for frying
- Soy sauce, for dipping
Instructions
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In a large bowl, mix together flour, cornstarch, baking powder, and salt.
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Slowly add ice-cold water to the dry ingredients, whisking until smooth.
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Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
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Dip each rock shrimp into the batter, allowing excess batter to drip off, and carefully lower it into the hot oil.
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Fry for about 3-4 minutes, until the shrimp turns golden brown and crispy. Do not overcrowd the pan, fry in batches if needed.
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Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
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Serve the rock shrimp tempura hot with soy sauce for dipping.
Nutrition
- Calories : 320kcal
- Total Fat : 11g
- Saturated Fat : 1g
- Cholesterol : 242mg
- Sodium : 940mg
- Total Carbohydrates : 30g
- Dietary Fiber : 1g
- Sugar : 0g
- Protein : 24g
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