Make your shrimp tempura even more crispy. Let's get started.
2 cups vegetable oil for frying
1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 large egg yolk
2 large egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
Whisk flour, cornstarch, and salt together in a large bowl; make a well in the center. Pour water and egg yolk into the well and mix just until moistened; batter will be lumpy. Stir in egg whites.
Dip one shrimp at a time into batter to coat; do not batter tails. When three shrimp have been battered, carefully place them into the deep fryer and fry until golden brown, about 1 1/2 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp, battering a few at a time while the previous batch is cooking.
Tried it? We would love to know how it came out.