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Tempura Shrimp with Kabocha Squash! Recipe (with Video)

Soy-free, Japanese, Sugar-free
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Discover our Tempura Shrimp with Kabocha Squash! Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 5min | Cook 15min


- 2 dozen Jumbo shrimp
- Kabocha squash
- 1 c Flour, for dusting (chilled)
- 0.333 can seltzer water
- 1 c Corn starch, chilled
- 1 tbsp Baking powder, chilled
- salt and pepper, to taste
- Oil, to deep fry
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Preparation Before Frying
1. An hour prior to start frying, place all your ingredients in the refrigerator. I do it a night before.
2. Dump corn starch, baking powder, salt and pepper in a bowl and leave it in the fridge.
3. Same goes with the flour that will be used for dusting.
4. And don’t forget the seltzer. My favorite is Polar.
Shaping and Dusting the Shrimp
1. Firstly, you want to change the shape of the shrimp.
2. Make shallow cuts (4-5) on top and bottom of deveined and peeled shrimp. Leave the tail.
3. Gently press the shrimp down with your pointer and index fingers so it stretches.
4. Then dust it with flour and set it aside.
Preparing the Batter
1. Now take the chilled bowl out of the fridge along with the seltzer water.
2. Mix until you have a runny batter.
3. Don’t over mix or you will produce gluten which can lead to doughy crust.
Frying the Shrimp
1. Bring the oil to 350F and start frying the shrimp.
2. Swirl it around until the batter sticks to the shrimp before letting it go. Should take couple of seconds.
3. This step is very important. Don’t throw all the shrimp and squash in a bunch or it will be stuck to one another and greasy.
After Frying
1. Once perfectly golden, remove it in a lined cookie cooling rack.
2. Separate the shrimp and squash so it doesn’t steam and loses its crunch.
3. Now enjoy it with any dip of your choice!

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