Tempura shrimp is a Japanese version of fried shrimp where the batter is very light and airy creating a perfectly crisp shell for the shrimp. The muscles on the belly of the shrimp are cut using small perpendicular incisions so that the shrimp remains as straight as possible without curling up. The texture of the tempura batter is another key to fry a long straight tempura shrimp, a thinner batter may help to hold the shape of the shrimp during frying as the batter harden before the shrimp could curl when it is cooked.
Making shrimp tempura at home might seem like an ambitious resolution but is is actually very easy I promise. With a couple foolproof tips under your belt you can conquer the perfect tempura shrimp without breaking a sweat. For the batter we use a combination of very cold club soda mixed with corn starch, regular flour, baking powder and salt and pepper. No hard to find exotic ingredient whatsoever.
You absolutely need to make sure that the club soda is super cold. That is the secret to extra crispy tempura shrimp.
Also no need to vigorously mix the batter, just a slight stir to combine everything together. Use a deep pot with at least 3 inches of oil in it to deep fry the shrimp. The oil temperature is extremely important as well. It needs to be 375 degrees, so use the thermometer to make sure. Fry the shrimp for 2-3 minutes or until golden brown.
This is a no-fail technique. The shrimp comes out perfectly crunchy and beautifully golden every single time. You can also make vegetables tempura using the same batter and frying method. Just make sure to pre-steam or boil certain vegetables before. The times varies depending in the vegetable.