Matcha Tempura Shrimp

Start by rinsing the shrimp thoroughly under cold running water. Pat them dry with paper towels to ensure no moisture remains. This will help the batter adhere better. If needed, carefully remove the shells and devein them, leaving just the tails for presentation. Once dry, season the shrimp lightly with salt. Set them aside in a bowl.

In a separate bowl, combine the tempura batter mix with the matcha powder. Stir gently to make sure the matcha is evenly distributed through the batter. Slowly add cold water, following the instructions on the batter mix package and whisk the mixture until smooth and lump-free. The batter should be thick enough to coat the shrimp but not too dense. Adjust with a little more water if necessary.

Pour enough vegetable oil into a deep skillet or pot to submerge the shrimp halfway. Heat the oil over medium-high heat until it reaches 180-190°C. Test the temperature by dropping a small bit of batter into the oil; it should sizzle immediately and float to the top. If the batter sinks or doesn’t sizzle, the oil isn’t hot enough.

Dip each shrimp into the prepared tempura batter and ensure it’s fully coated. Hold the shrimp by the tail and gently tap off any excess batter before carefully lowering it into the hot oil.

Fry the battered shrimp in batches for about 2-3 minutes or until they are golden brown and crispy. Turn them occasionally with tongs to ensure even cooking. Once done, use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.

Arrange the crispy matcha tempura shrimp on a serving plate. Pair with a spicy dipping sauce or serve them on their own, as an appetizer.

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