Beer-Battered Tempura Shrimp

Indulge in a delightful twist on traditional Japanese tempura with this beer-battered shrimp recipe. The light and crispy coating, enhanced by the carbonation of beer, results in a mouthwatering dish that pairs perfectly with dipping sauce.

Steps

1. In a bowl, mix the flour, cornstarch, baking powder, and a pinch of salt. 2. Gradually whisk in the cold beer until you achieve a smooth batter. 3. Heat oil in a deep pan to 180°C (350°F). 4. Dip each shrimp into the batter, allowing the excess to drip off. 5. Carefully place the battered shrimp in the hot oil, frying in batches until golden brown (about 2-3 minutes). 6. Remove with a slotted spoon and drain on paper towels. 7. Serve hot with your choice of dipping sauce.

150g large shrimp, peeled and deveined 1/2 cup all-purpose flour 1/4 cup cornstarch 1/2 cup cold beer 1/4 tsp baking powder Salt to taste Oil for frying Dipping sauce (soy sauce or tentsuyu)