This Homemade Shrimp Tempura is a recipe from my father-in-law, who is a retired chef for a 5-star restaurant in Dubai. His recipe is, by far, the best one my family has ever tried.
Ingredients
½ lb [easyazon_link identifier="B004RUKHYI" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]large shrimp[/easyazon_link], peeled and deveined
2 quarts [easyazon_link identifier="B000R32OJ0" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]vegetable oil[/easyazon_link] for deep frying
2¼ cup [easyazon_link identifier="B005EOTMA6" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]all purpose flour[/easyazon_link]
⅓ cup ice water
¼ cup [easyazon_link identifier="B00JPT9BFW" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]cornstarch[/easyazon_link]
1 large [easyazon_link identifier="B00CIZCSIM" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]egg[/easyazon_link]
½ tsp [easyazon_link identifier="B000VK7PG6" locale="US" nw="y" tag="thehandyfoodie-20" popups="n"]baking powder[/easyazon_link]
5 ice cubes
Instructions
Heat oil in deep-fryer to 375 degrees F.
In a medium bowl, mix all-purpose flour, ice water, cornstarch, egg, salt, sugar, and baking powder. Once completely mix, add ice cubes to the batter. This is the secret to allowing the batter to stay fresh and to prevent the batter from becoming sticky.
In a separate bowl, pour the remaining all-purpose flour.
Coat all the shrimps with flour. Dip the shrimp into the batter to coat one at a time. Place a few shrimps in the hot oil. Deep fry for 1 minute or until all sides are golden brown.
Remove tempura from oil and drain on paper towels. Serve as hot and crispy.
Recipe by at http://www.thehandyfoodie.com/homemade-shrimp-tempura/