Recipe of Crispy Shrimp Tempura

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup ice-cold sparkling water
• 1 egg yolk
• ½ tsp salt
• vegetable oil, for frying

For The Dipping Sauce:

• ¼ cup soy sauce
• 2 tbsps water
• 1 tbsp rice vinegar
• 1 tbsp granulated sugar
• ½ tsp grated ginger
• 1 clove garlic, minced
• ½ tsp red pepper flakes (optional)
• sliced green onions and sesame seeds for garnish

Instructions:

• Start by preparing the dipping sauce. In the SENSARTE Nonstick Sauce Pan, combine the soy sauce, water, rice vinegar, sugar, grated ginger, minced garlic, and red pepper flakes (if using). Heat the mixture over low heat, stirring until the sugar dissolves. Once done, remove it from heat and let it cool. Refrigerate until you're ready to serve.

• Pat the shrimp dry with paper towels. This is crucial to achieving a crispy tempura coating.

• In a large mixing bowl, combine the all-purpose flour and salt. In a separate bowl, lightly beat the egg yolk, then add the ice-cold sparkling water. Pour the egg mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be thick and slightly lumpy.

• In your SENSARTE Ceramic Nonstick Deep Frying Pan Skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F. Use a candy thermometer to monitor the temperature.

• Dip each shrimp into the tempura batter, making sure it's well-coated, and let any excess batter drip off.

• Carefully place the battered shrimp into the hot oil, one by one. Fry in batches to avoid overcrowding the pan, which can make the temperature drop. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy.

• Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.

• Serve the crispy shrimp tempura hot with the prepared dipping sauce. Garnish with sliced green onions and sesame seeds. Enjoy!