John Myers
Ingredients for 4 servings:
- 500 g shrimp(s), medium-sized
- 1 egg(s)
- ½ tsp salt
- 400 ml water (ice water)
- 100 g flour (rice flour)
- 100 g flour (type 405)
- Flour for turning
- Oil for frying
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
Peel the shrimp. Leave the last segment with the tail fan so that the pieces are easy to handle both while frying and while eating. To do this, cut open from the back and peel with your fingers. To create a “butterfly” shape, crack the shrimp through the middle toward the tail, but do not cut through—they will curl up decoratively later when fried. For the tempura batter, mix the egg, salt, and half of the ice water with a little of the rice flour. Gradually add the remaining flour and mix well. Let stand for at least an hour. Then stir in the remaining ice water. Coat the shrimp individually in wheat flour, dip them briefly in the tempura batter, and allow some of the liquid to drain. Heat the frying oil to 180°C and fry the shrimp in batches. Drain on paper towels and serve.
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