Description
A crispy and delicious shrimp tempura recipe that offers restaurant-quality dining at home.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup ice-cold water
- 1 large egg, beaten
- 1 teaspoon baking soda
- Salt, to taste
- Oil for frying
- Dipping sauce suggestions: tentsuyu, ponzu, or a simple soy + mirin + dashi blend
Instructions
- Pat shrimp dry and season with salt.
- Heat oil in a deep pot to 350–375°F (175–190°C).
- In a bowl, whisk the beaten egg with ice-cold water.
- In another bowl, combine flour, cornstarch, baking soda, and a pinch of salt. Fold dry mix into wet until just combined.
- Optionally coat shrimp with cornstarch.
- Dip shrimp in batter and fry in small batches until golden, about 1–2 minutes per side.
- Drain on a wire rack and serve immediately with dipping sauces.
Notes
Use ice-cold water for the batter to ensure a light and crispy texture. Don’t overmix the batter to prevent a gummy consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 0g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 270mg