Ingredients
1 lb large shrimp (21/25 count), peeled and deveined, tails on
1 cup cake flour (or all-purpose flour mixed with 2 tbsp cornstarch)
1 cup ice-cold sparkling water
1 large egg, cold
1/2 cup cornstarch (for dredging)
Vegetable oil for frying
Pinch of salt
Instructions
Step 1: Prep the shrimp by making 3-4 shallow horizontal nicks on the belly side. Press the shrimp down gently on the cutting board until you feel it 'snap' and straighten. Pat completely dry with paper towels.
Step 2: Fill a deep pot or Dutch oven with 2-3 inches of oil and heat to 350°F (175°C).
Step 3: In a small bowl, lightly whisk the cold egg. Add the ice-cold sparkling water and whisk briefly. Sift the flour over the liquid and use chopsticks to stir just 10-15 times. Leave the lumps!
Step 4: Dredge each straightened shrimp lightly in cornstarch, shaking off the excess. Dip the shrimp into the cold batter, holding it by the tail.
Step 5: Gently lower the shrimp into the hot oil. Fry 3-4 at a time for about 2-3 minutes or until light golden and crispy. Drain on a wire rack or paper towels.
Notes
Always keep the batter ingredients as cold as possible for the best crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Japanese
Nutrition
- Serving Size: 5-6 Shrimp
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 145mg