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Shrimp Tempura

A classic Japanese appetizer featuring crispy, light batter-coated shrimp, perfect for impressing friends and family.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Asian, Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Shrimp Preparation
  • 1 pound large shrimp, peeled and deveined Make shallow cuts on the belly side to prevent curling.
Tempura Batter
  • 1 cup all-purpose flour Use a combination of all-purpose flour and potato starch.
  • 1/2 cup potato starch Lightly dust shrimp with potato starch before dipping.
  • 1 cup ice-cold carbonated water Cold ingredients help maintain a light batter.
Dipping Sauce (Tentsuyu)
  • 1 cup dashi Traditional Japanese soup stock.
  • 1/4 cup soy sauce For seasoning.
  • 1/4 cup mirin Sweet rice wine for flavor.
Frying
  • 2 cups neutral oil Such as vegetable or canola oil, heated to around 350°F (175°C).

Method
 

Preparation
  1. Peel and devein the shrimp, making shallow cuts on the belly side.
  2. Prepare the batter by mixing the all-purpose flour and potato starch.
  3. Slowly add the ice-cold carbonated water and gently mix with chopsticks until just combined.
Frying
  1. Heat the neutral oil in a deep pan to 350°F (175°C).
  2. Dust the shrimp lightly with potato starch before dipping them into the batter.
  3. Carefully lower the battered shrimp into the hot oil by holding them by the tail.
  4. Fry for 1-2 minutes on each side until pale golden color appears.
  5. For extra crispiness, drizzle some extra batter over the frying shrimp.
Dipping Sauce
  1. In a small pot, combine dashi, soy sauce, and mirin and heat until warm. Serve alongside the shrimp tempura.

Notes

Serve the shrimp tempura hot with the dipping sauce. Enjoy with additional vegetables dipped in the batter for a fun variation.