Questions
How hot should the oil be for Tempura Shrimp?
For Tempura Shrimp, the frying oil is held at 340 F (about 170 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.
Why fold instead of stir in Tempura Shrimp?
Step 3 reads: "Whisk 1 beaten large egg yolk and 1 cup ice water together in a bowl, then fold in 1 cup sifted all-purpose flour until barely mixed." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.
What can I use instead of cornstarch in Tempura Shrimp?
The entry for Tempura Shrimp calls for 1/4 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.
Can I use frozen shrimp instead of shrimp in Tempura Shrimp?
Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Tempura Shrimp uses 1 lb large raw shrimp, peeled, scored.
Does Tempura Shrimp contain shellfish?
Yes: 1 lb large raw shrimp, peeled, scored. The full allergen list for this entry is gluten, eggs and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.
How do I store and reheat Tempura Shrimp?
Refrigerate what is left of Tempura Shrimp within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.
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