- 6 shrimp
- 1 whole egg
- 1 ¼ cup (300ml) carbonated water
- 1 cup (120g) cake flour
- ¼ cup (30g) all purpose flour, plus extra for dusting
- ½ tsp (2g) fine sea salt
- 2 quarts (2L) canola oil
Prep
10 minutes
Cook
5 minutes
Total
15 minutes
Serves
2
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Ingredients
Directions
- In a heavy bottomed pot or Dutch oven, begin to preheat the canola to 350°F (176°C). While the oil is heating, whisk together the flours and salt until combined. Add the carbonated water and egg and gently mix together using a fork or chopsticks. Be careful not to overmix the batter or it will result in less wispy fry.
- Using a sushi mat, pull tightly around the shrimp and squeeze from the tail to the head to elongate and straighten the shrimp. Repeat this step until all shrimp are prepared.
- Coat the shrimp in all purpose flour, then dip the shrimp into the tempura batter. Gently lower the shrimp into the hot oil and fry until it begins to turn golden brown and very crispy.
- Using a spider or wire mesh strainer, transfer cooked shrimp to a wire rack lined baking tray and season with salt.
