How to make
The most complicated part of this recipe is the preparation of the shrimp themselves, which must be fresh (that is, not pink, which have already been blanched).
You remove the shell but leave the tail. You remove the black veins that are found along the length of the body.
Then they are slightly cut on both sides and pulled out so that they become long.
Preparing the tempura mixture: cold water, it is recommended that it has been in the refrigerator for a while. An egg can be added to the water, but I like it better without an egg.
Then the wheat flour is added, it does not have to be perfectly beaten, but still there should not be large lumps. Ice cubes are added to this mixture to ensure a low temperature of the mixture during its use.
The prepared shrimp are first dipped in the corn flour or starch (I prefer flour), then in the cold mixture and fried in preheated oil at about 340°F (170°C).
The shrimp are fried for a very short time, otherwise they become dry.
You can serve shrimp tempura on skewers for easier eating.
