Japanese · Main · Medium
Tempura Shrimp
Light as air, crackling crisp shrimp in a delicate tempura batter. The trick is ice cold batter and very hot oil.
The whole recipe in 60 seconds
Tempura Shrimp, in 5 ideas
- Ice cold batter hitting hot oil is what creates the lacy, airy crust
- Do not overmix the batter, lumps are your friend and gluten is the enemy
- Straightening the shrimp keeps them from curling into tight C shapes in the fryer
- Fry in small batches so the oil temperature does not crash
- Tempura waits for no one, have everyone seated before the first batch comes out
What you need
Ingredients
- 1 lb large shrimp, peeled and deveined with tails on
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 large egg
- 1 cup ice cold sparkling water
- Vegetable oil for frying
- 1/2 cup dashi or chicken stock
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp grated daikon radish (optional)
How to make it
Directions
- Straighten each shrimp by making shallow cuts along the belly, then pat very dry.
- Simmer the dashi, soy sauce, and mirin 2 minutes for the dipping sauce. Keep warm.
- Whisk the flour and cornstarch. Beat the egg with the ice cold sparkling water, then stir into the flour just until barely combined. Lumps are fine.
- Heat 2 inches of oil to 350F. Dip shrimp in batter, letting excess drip off, and fry 2 to 3 minutes until pale gold and crisp.
- Drain on a wire rack and serve immediately with the warm dipping sauce.
Money saver. Frozen shrimp are perfect for tempura and cost far less than fresh. Thaw, dry thoroughly, and nobody will know.