Crispy Tempura Shrimp in a Long Handle Wok
Crispy Tempura Shrimp in a Long Handle Wok
ingredients
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 pinch salt
- 1 cup cold water
- 1 egg yolk
- 2 egg whites, lightly beaten
- 1 lb medium-sized shrimp, peeled and deveined
- 2 cups vegetable oil for frying
steps
- 1.
Set up your Barebones Long Handle Wok over a live fire, ensuring a consistent and hot flame.
- 2.
Pour the vegetable oil into the wok, allowing it to heat until it reaches 375°F (190°C).
- 3.
In a large mixing bowl, combine the all-purpose flour, cornstarch, and salt.
- 4.
Create a well in the center of the dry mix and add the cold water and egg yolk. Stir until the batter is just combined and remains lumpy.
- 5.
Gently fold in the lightly beaten egg whites to introduce airiness into the batter.
- 6.
Dip each shrimp into the batter, making sure they are evenly coated.
- 7.
Carefully place a few battered shrimp into the hot oil in the wok without overcrowding.
- 8.
Fry for approximately 1½ minutes, or until the shrimp are golden brown and crispy.
- 9.
Use a slotted spoon to remove the shrimp from the oil and drain them on paper towels to absorb any excess oil.
