Clean Eat Batter-Fried Shrimp
Crispy, crunchy, and light, these clean-eating batter- fried shrimp are addictively delicious by themselves or used in any of your dishes.
Servings: 2
Calories: 312kcal
Ingredients
- 12 extra large shrimp (peeled and deveined)
- ½ tbsp soy sauce
- 2 tbsp potato starch or arrowroot
- 1 cup stone ground whole wheat pastry flour
- 1 cup ice cold water
- 1 large egg
- extra light olive oil or peanut oil (for frying)
Instructions
- Ensure the shrimp is peeled and deveined. I personally remove the tails but if you prefer to keep them on that's up to you. Wash the shrimps thoroughly under cool water and drain.
- Add the soy sauce to the shrimps and toss.
- Make three cuts on the underside of each shrimp and slowly straighten each one out and lay them flat. The cuts should go no more than halfway through.
- Roll each shrimp through the cornstarch and set aside.
- Add enough oil to a pan or wok so that the shrimps will be fully submerged once added. Heat the oil to 375°F (190°C) and maintain that temperature.
- While the oil is heating, combine the ice cold water and egg together. It's very important that the water is as cold as possible.
- Add the flour all at once and mix together until a loose batter is formed.
- Holding a shrimp by its tail end, dip it into the batter and drag it back and forth a couple times to ensure an even coating on all sides.
- Hold the shrimp over the bowl to allow any excess batter to drip off.
- Add the shrimp one at a time (up to three in a small pot) into the preheated 375°F (190°C) oil and fry until golden brown (approximately 2 minutes) Remove from the oil and place on a plate lined with paper towels so that any excess oil is soaked up.
- Serve or use immediately.
Notes
- If you notice a slight smell coming from the raw shrimp you can sprinkle a tablespoon of potato starch over them and then rinse the shrimp. Do this before you notch them and then proceed with the recipe as directed.
- Use an egg that is cold from the refrigerator along with the ice water.
- When making the batter, do not over mix it. You want it to be loosely folded together. Some lumps are perfectly fine.
- If you notice that the batter is too thick, add a little extra water to thin it out. The thickness of the coating can be adjusted to suit your taste.
- To achieve the iconic rough tempura exterior, dip your fingers in the batter and drizzle little droplets of the batter over the shrimp as soon as you add the shrimp to the oil. These droplets stick to the shrimp and create a rugged layer, adding extra crunch and texture to the shrimp.