Description
A delicious and impressive Shrimp Tempura recipe featuring a light, crisp batter, perfect for gatherings or a cozy dinner.
Ingredients
Scale
- 1 pound (about 450 g) large shrimp, peeled and deveined
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 cup (240 ml) ice-cold water
- 1 large egg, beaten
- 1 teaspoon baking soda
- Salt, to taste
- Oil for frying (neutral oil such as vegetable or canola)
- Dipping sauce: tentsuyu, ponzu, or a mix of soy sauce, mirin, and dashi or lemon + soy
Instructions
- Pat shrimp dry with paper towels, season lightly with salt.
- Heat oil in a heavy-bottomed pot to 350–365°F (175–185°C).
- In a bowl, combine flour, cornstarch, and baking soda; in another bowl, beat the egg with ice-cold water.
- Mix the wet ingredients into the dry, stirring lightly—do not overmix.
- Test-fry a small spoonful of batter in the hot oil.
- Dip shrimp into the batter and gently lower into the oil, frying in small batches.
- Fry for 1.5–2.5 minutes until golden and crisp, then drain on a wire rack or paper towel.
- Serve immediately with your chosen dipping sauce.
Notes
Keep batter cold for better crispness. Don’t overcrowd the pan when frying.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg