A world-wide favourite. The secret in making the coating stay crispy is to use cold water when mixing the Tempura flour and not to heat the batter too long. Lobo Tempura Batter Mix makes it so easy.
Remove shrimp head but leave tail. Peel, devein and clean the shrimps.
Place three to four diagonal cuts on their abdomen depending on their size.
Empty contents of Tempura Batter Mix into cold water. Stir until well mixed, but be careful not to take too long.
Hold shrimp by the tails and dip in batter until well coated.
Dredge them in Panko bread crumbs.
Put generous amount of oil in a skillet and bring to high heat. Once oil is hot, lower heat and place the shrimps upside up to ensure that they will come out straight when cooked. Remove from oil and pat dry.
Fresh shrimps should have a solid, translucent shell with head intact,
clear eyes and no bad odor.
Be careful with oil temperature. Too hot and it will burn the outside of the shrimps before the inside is cooked. Oil that is not sufficiently hot will leave your tempura oily.
Test oil to see if temperature is right by flicking batter into it with a chopstick.
If the batter rises up fluffy, it is time to put in the shrimps.
The batter mix can be used to prepare vegetable tempura (e.g. baby corn, asparagus and pumpkin).