Ingredients
- 16 shrimp, peeled and deveined, tail shell left on
- 1 large egg
- ⅔ cup ice water
- ¼ teaspoon salt
- ⅔ cup + 2 tablespoons cake flour
Method
- Make shallow cuts along the belly of each shrimp to prevent curling.16 shrimp
- Gently press the shrimp flat with your fingers until it relaxes — you’ll hear tiny pops as the muscle loosens.
- Trim the sharp tip of the tail. (Tip: Remove the spiky shell at the tail end - optional but recommended for appearance and safety).
- In a mixing bowl, beat the egg with the ice water until just combined.1 large egg, ⅔ cup ice water
- Add the cake flour and salt, and gently press the flour into the mixture using chopsticks or a fork. (Do not overmix)⅔ cup + 2 tablespoons cake flour, ¼ teaspoon salt
- Heat cooking oil to 340 – 350°F (170–180°C).
- Dip each shrimp into the batter, coating evenly.
- Carefully place the shrimp belly-side up into the oil to help it stay straight.
- Fry for about 1 minute 30 seconds, or until golden and crispy. (Optional: Drizzle extra batter into hot oil during frying for a crunchy, decorative effect.)
- Remove and drain on a wire rack or paper towels.
Notes
- Straight Shrimp Trick: After slicing, press gently until you hear small pops — that’s how you keep them straight and elegant.
- Avoid oil splatters: Remove the spiky shell at the tail end: It can trap water and turn into a tiny oil-splattering grenade when frying.
- Keep It Cool: The colder the batter, the lighter the crust.
- Do Not Stir: Use chopsticks to fold or press the flour; stirring activates gluten (bye-bye crispiness).
- Scoop Out Crumbs: Floating bits of batter darken and ruin oil quality — keep it “clean” between batches.
- Want That Fancy Look? Drizzle extra batter into hot oil for delicate tempura flakes.
- Refrigerate: Up to 2 days in an airtight container.
- Reheat: Oven or air fryer at 375°F until crisp.
- Avoid Freezing: It ruins the texture and turns soggy after thawing.
- Store shrimp and batter separately, fry fresh.