Spring Reign Tempura Shrimp
A Ninkasi take and on Japanese classic, this recipe is easy to make! With the perfect amount of lemon and a crispy, light batter, this savory and satisfying dish is definitely sure to please. Perfect as an appetizer for a crowd.
- 2/3 cup of Spring Reign
- 3/4 cup rice flour
- 3/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1/2 pound shrimp, tail on, uncooked, de-shelled, de-veined
- 3 cups vegetable oil or canola oil
- 1 lemon
- Seasoning salt (optional)
- Meat thermometer (optional)
- Slotted metal spoon
In a bowl whisk Spring Reign with the rice flour until very smooth. Adjust beer and flour mix slightly if needed to reach desired thickness. The batter should be thick enough that it does not drip off the whisk right away, but not so thick and pasty that it is hard to fully cover a shrimp dredged through it.
Whisk in salt, cayenne, and garlic powder.
Let batter sit out at room temperature for 10 minutes. Meanwhile, heat oil to 375 degrees. It helps to use a meat thermometer to measure the oil temperature. If the oil is not hot enough when you put the shrimp in, they will become saturated with oil and turn out greasy.
Dredge the shrimp in the batter to get them completely coated. Let any excess batter drip off.
Drop the shrimp in a few at a time so that they have enough space not to bump into one another. Be careful not to splash the very hot oil. You can lower the shrimp in with the slotted spoon to minimize splashing.
Cook the shrimp until the batter is golden brown and the shrimp are pink (usually three minutes or less). Be careful to not overcook or the shrimp and batter will be tough.
Lift the shrimp out of the oil with the slotted spoon and place on a plate covered with a paper towel to absorb excess oil.
Squeeze lemon juice over them to taste. Season with seasoning salt to taste. Serve!