Ingredients
- 16 large shrimp, peeled
- 120 g flour
- 1 egg
- 180 ml very cold water
- 1 teaspoon salt
- Oil for frying
Step-by-step
Using a different robot? Switch it here:
- Make a few cuts along the underside of the shrimp so they stay straight.
- Put the egg, cold water, flour and salt in the mixing bowl. Mix 10 sec/speed 4 without overmixing.
- Dip each shrimp in the batter and fry in hot oil until they float and turn golden.
- Drain on paper towel.
- Serve immediately with soy sauce or tentsuyu dipping sauce.
Tips
- Very cold water is key to a light tempura.
- Don't overmix the batter — lumps give a better texture.
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