Shrimp Tempura


Fish is so often never considered for lunch, but it’s so nutritious and so versatile that it really should be! This Shrimp Tempura is perfect for entertaining or treating yourself to something special, and anybody that tries it will love it!


1/2 cup rice wine

1/4 teaspoon salt

200g fresh shrimp, peeled and deveined

4 cups oil for deep frying

1/4 cup all-purpose flour

1/3 cup ice water

1/4 cup cornstarch

1 egg yolk

1/4 teaspoon salt

1/4 teaspoon white sugar

1 teaspoon shortening

1/2 teaspoon baking powder

© Ed Lawrence |



- In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.

- Heat oil in deep-fryer or large wok to 190 degrees C.

- In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.

- One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil.

- Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a  slotted spoon to remove from oil. Drain on paper towels. Serve warm.

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