This recipe, made by coating shrimp in a light batter made with ice-cold soda water and frying them briefly in hot oil, is a home-table adaptation of Japanese tempura technique. The goal is a crispy exterior with a juicy interior.
Lightly mix the flour, corn starch, egg, iced soda, and salt to get a slightly lumpy batter.
Hold the dried shrimp by the tails and dip them into the batter.
Fry the battered shrimp in hot oil until golden brown.
Drain the excess oil on paper towels and serve hot with lemon slices.
Important: Keeping the batter cold and barely mixed is the key to crispiness; an overbeaten batter can turn tough. Allergen: contains shellfish (shrimp), egg, and gluten (flour). Caution: don't drop too many shrimp into the hot oil at once — if the oil temperature drops, the batter will absorb oil.
If you fry the shrimp in small batches to keep the frying oil's temperature steady, the batter fries more evenly and crisply. Keeping the fried shrimp on a rack prevents their undersides from getting damp.
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