Shrimp in tempura batter

40 minutes

Mittel

2 persons

This crispy yet airy breading goes perfectly with seafood and vegetables. A delicious and uncomplicated treat as finger food with a dip. Easy peasy, lemon squeezy - promise!

Ingredients

400 g organic black tiger shrimp, easy peel
100 g wheat flour
20 g starch flour
5 g baking powder
200 ml cold sparkling water
500 ml deep-frying fat or heat-resistant cooking oil for frying
500 g edamame in the shell
Orange &
passion fruit sauce

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the shrimp in the refrigerator overnight.
For the tempura batter, put the flour, cornstarch, salt and baking powder through a sieve into a bowl and mix together. Add the cold sparkling water and mix with a whisk until a creamy dough forms. Let it rest in the fridge for about 15 minutes before baking.
To fry, hold the peeled shrimp by the tail end or tail segment and pull it through the batter until it is completely coated with batter. Then add directly to the hot fat and fry for a few minutes.
Pour the Orange & Passion Fruit Curry Sauce into a small bowl. Your golden finger food is ready - have fun dipping!