Total:

30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Ingredients
 Vegetable oil, for frying

 2 pounds large shrimp, peeled with tails on

 3 cups all-purpose flour, sifted and divided
 2 cups water
 1 egg
 Tempura Sauce, for dipping, recipe follows
Tempura Sauce:
 2 cups water

 1/2 cup soy sauce

 1/2 cup sweet rice wine
 1 tablespoon seafood stock

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Directions
In a deep-fryer or large Dutch oven, pour oil to a depth of 4-inches. Heat over medium heat until a pea-size drop of
batter floats but does not swell, about 350 degrees F.

In a medium bowl, combine 2 cups of flour, the water, and the egg. Whisk lightly until ingredients are combined
(batter will be slightly lumpy). In a shallow dish, pour remaining flour. Dredge shrimp in flour and then dip into the
batter. Fry in batches for 2 to 3 minutes per batch, turning to brown on all sides.

Cook's Note: When placing shrimp into oil, hold by tail and allow to fan out before starting to fry.

Remove from oil and drain on a cooling rack over a baking sheet. Serve hot with tempura sauce.

Tempura Sauce:
In a small saucepan, combine the water, soy sauce, sweet rice wine, and seafood stock. Bring to a boil over medium-
high heat. Reduce the heat to medium-low and simmer for 10 to 15 minutes, stirring frequently.

Yields: 3 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Difficulty: Easy
 Ingredients 
Serves: 6 

 1 cup (125g) plain flour

 2 tablespoons corn flour
 1 pinch salt
 1 cup (250ml) water
 1 egg yolk
 2 egg whites, lightly beaten
 450g medium prawns, peeled and deveined, tails left on
 2 cups (500ml) vegetable oil for frying

Directions
Prep:5min  ›  Cook:10min  ›  Ready in:15min 

1. Heat oil in a deep-fryer to 190 degrees C (375 degrees F).

2. Whisk flour, corn flour, and salt in a large bowl. Make a depression in the center of the
flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir
in egg whites.
3. One at a time, dip prawns into the batter to coat. Do not batter tails. Carefully place a few
prawns at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on
paper towels.

We have determined the nutritional value of oil for frying based on a retention value of 10%
after cooking. The exact amount will vary depending on cooking time and temperature,
ingredient density, and the specific type of oil used.