Tempura is a Japanese culinary preparation in which a food is coated in flour and then fried.
An exquisite dish product of this culinary technique is shrimp tempura, in which beer and soy sauce are combined to give it a very peculiar flavor and at the same time exquisite with a crunchy texture.
- 500 grams of shrimp
- 3 tablespoons of oil
For the batter
- 1 egg
- 4 tablespoons beer
- 2 cups wheat flour
- 1 tablespoon baking powder
For the sauce
- 1 cup soy sauce
- Juice of 2 lemons
- Salt and pepper to taste
- Wash and peel the shrimp, then devein with a toothpick or small skewer. The vein is at the top of the shrimp’s back, just insert the toothpick and remove it.
- For the sauce, mix the lemon and soy sauce and add a pinch of pepper or salt to taste.
- In a bowl whisk together the egg, flour, baking powder and beer.
- Heat oil in a skillet over medium heat and fry the battered shrimp in the egg-flour mixture until golden brown on both sides.
- Once ready, serve your shrimp tempura with the previously prepared Japanese style sweet and sour sauce.
If you liked this recipe, be sure to check out our breaded shrimp section, it will make your mouth water!
- Keep all ingredients (flour, beer, eggs) at cold temperature.
- You don’t need to mix the batter too much, there is no problem with some lumps as it won’t affect the preparation.
- Start frying the shrimp once the batter is ready to prevent it from hardening.
- Try to keep the temperature of the frying pan constant. If you use a deep fryer, it will be much easier.
- The tempura shrimp should be fried without too much oil, try to cover the oil only halfway and keep the temperature of the oil at 180 ℃.