Get The Perfect Crunch: Learn How To Make Long Tempura Shrimp In Just 3 Easy Steps!

Tempura shrimp, with its tantalizing golden crust and succulent interior, is a culinary masterpiece that has captivated taste buds for centuries. While the traditional tempura shrimp is a bite-sized delight, this guide will unveil the secrets of creating long tempura shrimp that will impress and delight your guests.

Ingredients

• 1 pound large shrimp (21-25 count per pound)
• 1 cup ice-cold water
• 1 cup tempura flour blend
• 1 teaspoon salt
• Vegetable oil for frying

Equipment

• Large pot or deep fryer
• Spider strainer
• Paper towels
• Bamboo skewers

Step-by-Step Guide

1. Prepare the Shrimp

• Peel and devein the shrimp, leaving the tail intact.
• Use bamboo skewers to pierce the shrimp lengthwise through the center. This will help prevent curling during frying.

2. Make the Tempura Batter

• In a large bowl, whisk together the ice-cold water, tempura flour, and salt until just combined. Avoid overmixing, as this will result in a tough batter.
• Keep the batter cold by placing the bowl over an ice bath or refrigerating for at least 30 minutes.

3. Heat the Oil

• Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accuracy.

4. Dip and Fry the Shrimp

• Dip each shrimp into the tempura batter, coating it evenly.
• Gently lower the shrimp into the hot oil and fry for 3-4 minutes, or until golden brown and crispy.
• Use a spider strainer to remove the shrimp from the oil and drain on paper towels.

5. Rest and Serve

• Let the shrimp rest for a few minutes before serving to allow the oil to drain further.
• Serve immediately with your favorite dipping sauce, such as tempura sauce or soy sauce with grated daikon radish.

Tips for Perfect Long Tempura Shrimp

• Use large, fresh shrimp for the best results.
• Keep the water and batter ice-cold to prevent the gluten in the flour from developing too much, which can result in a tough batter.
• Do not overmix the batter. A few lumps are okay and will result in a more tender and flavorful shrimp.
• Heat the oil to the correct temperature before frying. Too low a temperature will result in soggy shrimp, while too high a temperature will burn the batter.
• Fry the shrimp in small batches to prevent the oil temperature from dropping too much.
• Drain the shrimp thoroughly on paper towels to remove excess oil.

Variations

• Spicy Tempura Shrimp: Add 1 teaspoon of chili powder to the tempura batter.
• Herb Tempura Shrimp: Add 1 tablespoon of chopped fresh herbs, such as parsley, cilantro, or basil, to the tempura batter.
• Vegetable Tempura Shrimp: Dip shrimp in a batter made with vegetable tempura flour blend and fry with your favorite vegetables, such as broccoli, carrots, or asparagus.

Troubleshooting

• Shrimp is curling during frying: Make sure the shrimp is pierced with a bamboo skewer through the center.
• Batter is too thick: Add more ice-cold water to the batter until it reaches the desired consistency.
• Batter is too thin: Add more tempura flour to the batter until it reaches the desired consistency.
• Shrimp is not crispy: Fry the shrimp for a longer period of time or increase the oil temperature slightly.

The Perfect Pairing

Tempura shrimp is the perfect appetizer or main course. Serve with a variety of dipping sauces, such as tempura sauce, soy sauce, or sweet chili sauce. For a complete meal, pair with steamed rice, miso soup, and a side of pickled vegetables.

Wrap-Up

With a little practice and patience, you can master the art of crafting long tempura shrimp that will delight your taste buds and impress your guests. Follow these steps, experiment with different variations, and enjoy the culinary journey of creating this delicious and unforgettable dish.

Information You Need to Know

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Thaw it completely before peeling and deveining.

2. What is the best oil to use for frying tempura shrimp?

Vegetable oil with a high smoke point, such as canola oil or sunflower oil, is recommended.

3. How do I know when the oil is hot enough?

Drop a small piece of batter into the oil. If it sizzles and floats to the surface immediately, the oil is ready.

4. Can I make tempura shrimp ahead of time?

Yes, you can fry the shrimp ahead of time and reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.

5. How do I store leftover tempura shrimp?

Store leftover tempura shrimp in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer until crispy.