Ingredients
Units
Scale
- 3/4 cup AP flour
- 3/4 cup cornstarch divided (1/4 cup for the batter and 1/2 cup for dredging the shrimp)
- 1 tablespoon baking powder
- Pinch of salt
- 1 large egg
- 1 cup pale lager or carbonated water
- 1 lb. large shrimp
- Oil for frying
Instructions
- In a large bowl, whisk together flour, ¼ cup cornstarch, baking powder, and salt.
- Add egg and pale lager. Whisk until the batter is light and smooth.
- I think using a wok for this recipe is best, but if you don't have one, you can certainly use a pot for frying.
- Heat about 2-3 inches of oil until it reaches 350 degrees F.
- Fry about 4-5 shrimp at a time until the internal temperature reaches 143 degrees F. and the shrimp is golden and crispy.
- Drain on a paper towel-lined plate to absorb any excess oil.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Fry
- Cuisine: Japanese
