Shrimp Tempura

Shrimp Tempura

4 servings


  • ½ cup rice wine
  • ¼ tsp. salt
  • ½ pound fresh shrimp, peeled & deveined
  • 2 quarts oil for deep frying
  • ¼ cup all-purpose flour
  • 1/3 cup ice water
  • ¼ cup cornstarch
  • 1 egg yolk
  • ¼ tsp. salt
  • ¼ tsp. white sugar
  • 1 tsp. shortening
  • ½ tsp. baking powder


  1. In a medium bowl, mix rice wine and salt. Place shrimp into the mixture. Cover and marinate in the refrigerator at least 20 minutes.
  2. Heat oil in deep-fryer or large wok to 375 degrees F.
  3. In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, shortening and baking powder.
  4. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil. Deep fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove from oil. Drain on paper towels. Serve warm.