Sewoo Tweegim – 새우 튀김 (Deep Fried Shrimp Tempura) is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we’re using a tempura mix so that the dish is quick and easy to prepare anytime you have a craving. The fried batter shell around these shrimp is delicate, but with the most delightful crunch. You are going to love this tasty Asian favorite! If you enjoy crunchy seafood, you will love fried fish tacos!
And Don’t Forget # Lifes is delicious, so let’s Taste it.!!!!!
- 1 lb. large shrimp peeled and deveined
- 1/2 10 oz package tempura batter mix
- Vegetable oil for frying
Begin making small slits into the inner part of each shrimp. I make about 5 slits for each shrimp. This will help stop the shrimp from curling during frying.
Mix the tempura batter mix with ice-cold water according to the package.
Heat vegetable oil in a skillet over high heat.
Pat the shrimp dry and dip them into the tempura batter. Quickly place it into the hot oil and turn once. Cook each shrimp tempura until golden in color. Remove from the hot skillet and transfer to a plate lined with paper towels. Serve the shrimp tempura with low sodium soy sauce or tempura sauce.
- Use the right oil- It’s important to use an oil with a high smoke point, so it doesn’t burn. Traditionally, tempura is fried in sesame oil. But if you don’t have any of that, then you can use sunflower, canola, or peanut for this shrimp tempura recipe.
- Cut slits into the shrimp- Make shallow slits into the inner part of each shrimp to prevent them from curling during the frying process. This makes them easier to eat and serve in sushi rolls.
- Keep the oil temperature steady- Make sure that the oil stays between 350 and 375 degrees Fahrenheit because this will give your shrimp tempura an even crispness and golden color. If the oil gets too cool, you’ll get soggy shrimp; too hot and the batter will turn brown while the inside is raw.