If you’re a fan of Japanese cuisine, you’ll love this Shrimp Tempura Recipe! Crispy, light, and delicious, shrimp tempura is a popular dish that combines succulent shrimp with a crispy tempura batter. This recipe is perfect for both beginners and seasoned cooks looking to recreate the authentic flavours of Japan in their kitchen. With simple ingredients and easy-to-follow steps, you can enjoy homemade shrimp tempura that rivals your favourite Japanese restaurant.
Ingredients
For the tempura batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup ice-cold water
For the shrimp and frying:
- 1 pound large shrimp, peeled and deveined (tails can be left on)
- Vegetable oil, for frying
- Potato starch or cornstarch, for dusting the shrimp
Instructions
- Butterfly the shrimp by cutting lengthwise along the back, just deep enough to expose the vein but not cutting all the way through. This helps them stay straight while frying.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the egg and ice water. Add the wet ingredients to the dry ingredients and mix gently until just combined. Don’t overmix; a few lumps are fine.
- Combine dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a gentle simmer, then remove from heat and set aside.
- Pour enough oil into a deep pot or Dutch oven to reach a depth of 2-3 inches. Heat the oil to between 350-375°F (175-190°C). Use a cooking thermometer to test the temperature.
- Dust the shrimp lightly with potato starch or cornstarch. Working in batches of 3-4 shrimp at a time, dip them in the batter and then carefully place them into the hot oil. Fry for 2-3 minutes or until golden brown and cooked through. Be careful not to overcrowd the pot.
- Remove the tempura with a slotted spoon and let them drain on a plate lined with paper towels. Serve immediately with the dipping sauce and grated daikon radish.
Also, Read
Tips
- Cold is key: Use ice-cold water and a chilled bowl for the batter. This helps prevent gluten development for a light and crispy result.
- Don’t overmix: A lumpy batter is the goal. Overmixing the batter will make the tempura tough.
- Hot oil, quick frying: Maintain the oil temperature for ideal crispness.
- Serve immediately: Tempura is best enjoyed hot and fresh for maximum crunch.
Other Shrimp recipes to try
Shrimp Tempura Recipe
Dive into our easy-to-follow Shrimp Tempura Recipe for light, crispy, and perfectly golden shrimp. Perfect for impressing at any party
Ingredients
For the tempura batter:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup ice-cold water
For the shrimp and frying:
- 1 pound large shrimp, peeled and deveined (tails can be left on)
- Vegetable oil, for frying
- Potato starch or cornstarch, for dusting the shrimp
Instructions
- Butterfly the shrimp by cutting lengthwise along the back, just deep enough to expose the vein but not cutting all the way through. This helps them stay straight while frying.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the egg and ice water. Add the wet ingredients to the dry ingredients and mix gently until just combined. Don’t overmix; a few lumps are fine.
- Combine dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a gentle simmer, then remove from heat and set aside.
- Pour enough oil into a deep pot or Dutch oven to reach a depth of 2-3 inches. Heat the oil to between 350-375°F (175-190°C). Use a cooking thermometer to test the temperature.
- Dust the shrimp lightly with potato starch or cornstarch. Working in batches of 3-4 shrimp at a time, dip them in the batter and then carefully place them into the hot oil. Fry for 2-3 minutes or until golden brown and cooked through. Be careful not to overcrowd the pot.
- Remove the tempura with a slotted spoon and let them drain on a plate lined with paper towels. Serve immediately with the dipping sauce and grated daikon radish.