Crispy Shrimp Tempura
Master the art of making Crispy Shrimp Tempura at home! This authentic Japanese recipe delivers light, airy, and impossibly crunchy shrimp every time.
Equipment
- Heavy-bottomed pot or wok
Ingredients
- 1 pound 20-24 count large shrimp, peeled and deveined (tails intact)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 large egg cold
- 1 cup ice-cold water or club soda
- Pinch of salt
- 2-3 cups neutral-flavored oil canola, vegetable, or rice bran
Instructions
Prepare the Shrimp:
- Pat shrimp completely dry with paper towels.
- Make shallow cuts along the belly to prevent curling during frying.
Make the Batter:
- Sift flour and cornstarch into a chilled mixing bowl.
- In a separate bowl, lightly beat the cold egg, then mix in ice-cold water or club soda.
- Add the flour mixture to the wet ingredients and mix gently with chopsticks for 10-15 seconds (lumps are okay!).
Heat the Oil:
- Heat oil in a heavy-bottomed pot to 340-350°F (170-175°C). Use a thermometer to monitor the temperature.
Fry the Shrimp:
- Dip shrimp into the batter, allowing excess to drip off.
- Gently place shrimp into the hot oil, frying 3-4 at a time to avoid overcrowding.
- Fry for 2-3 minutes, turning once, until pale golden and crispy.
- Remove and drain on a wire rack.
Serve Immediately:
- Serve with tentsuyu dipping sauce (1 cup dashi, 3 tbsp soy sauce, 3 tbsp mirin, 1 tbsp sugar) or your favorite dipping sauce.
Notes
- For extra crispiness, use club soda or add a pinch of baking powder to the batter.
- Tempura is best served immediately, but you can reheat in a 350°F oven for 3-5 minutes to restore crispiness.
- Experiment with batter variations: add herbs, spices, or use rice flour for a gluten-free option.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 18gFat: 12gSodium: 400mg
Tried this recipe?Let us know how it was!