Jung Ho-young's Shrimp Tempura
Crispy Japanese-style shrimp tempura made with black tiger shrimp, neatly laid out in a straight line and enjoyed with the head separately.
Ingredients needed 2 servings
Recipe
Cooking tips
- Trim the sharp tail tip with scissors to prevent splattering caused by moisture when frying.
- After making diagonal cuts on the belly, press the joints firmly until you hear a distinct 'popping' sound to ensure the shrimp stays straight when fried.
- Removing the shrimp from the oil midway to expose it to air before returning it creates a double-frying effect, greatly increasing crispiness.
- For the shrimp head, apply only a very thin layer of tempura batter to achieve a rich, savory flavor similar to shrimp crackers.
Recommended for
- Those who want to successfully make straight, crispy shrimp tempura at home like a Japanese restaurant.
- Those who want to learn proper shrimp preparation and expert frying techniques.
- Those who want to enjoy every part of the shrimp, including the flavorful head, without waste.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Jang Ho-jun's Japanese Shrimp Tempura
- Seonkyoung Longest Spicy Salt and Pepper Shrimp Fry
- Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
- Aha Bujang's Sashimi Restaurant-Style Shrimp Tempura
- Jung Ho-young's Shrimp Tempura Roll
- Sung Si-kyung's Rice Paper Shrimp Fritters
- Seonkyoung Longest Japanese-Style Curry Shrimp Tempura Pizza
- Seungwoo Dad's Cold Oil Fried Cream Shrimp
- Striker Chef's Gaji Saeu Roll Twigim
- Maeil Matna Shrimp Potato Fries
