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Shrimp Tempura

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Makes: 4 servings adjust
There are a lot of tempura batter recipes calling for regular flour. I think the key is the rice flour, and this couldn't be easier to make.



  • 1 cup Rice Flour
  • 10 ounces Club Soda, 1 small bottle

Step 1

Whisk rice flour with club soda until it's a smooth, pancake batter consistency.


  • 1 12 cups Canola Oil

Step 2

In a small saucepan or skillet, heat oil to 400 degrees. You only need about 3/4" of oil, so a smaller pan will require less oil.


  • 34 pound Shrimp, peeled and deveined

Step 3

Dredge shrimp in batter and drop into hot oil. If adjacent pieces stick together, don't try to pry them apart until after they've gotten crispy, or the batter will stick to your tongs. Turn once when very light golden color.

Step 4

Drain on paper towel and serve immediately with a tempura dipping sauce (I'm still investigating for one I like). Tempura is best when it's piping hot and crispy, and will get soggy if left to sit too long.
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