International Cuisine > Japanese Cuisine > Tempura & Fried Dishes (Japanese) > Shrimp Tempura Recipe

Shrimp Tempura: Crispy Perfection

Indulge in the delicate and crispy delight of homemade Shrimp Tempura. This recipe guides you through creating light, airy batter and perfectly cooked shrimp for an authentic Japanese experience.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 12 Large Shrimp (Peeled and Deveined)
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1/2 teaspoon Baking Soda
  • 1 cup Ice Water
  • 1 Egg Yolk
  • 3-4 cups Vegetable Oil (for frying)
  • 1/2 teaspoon Salt

Preparing the Shrimp

Start by preparing the shrimp. Ensure they are peeled and deveined. To prevent them from curling during frying, make shallow slits along the inner curve of the shrimp. Pat them dry with paper towels; this is crucial for achieving a crispy coating.

Making the Tempura Batter

In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. In a separate bowl, combine the ice water and egg yolk. Gently whisk the wet ingredients into the dry ingredients. Do not overmix; a few lumps are perfectly fine. Overmixing will develop the gluten in the flour, resulting in a tougher batter. Keep the batter ice-cold by placing the bowl over a bowl of ice.

Heating the Oil

Pour the vegetable oil into a deep pot or fryer. Heat the oil to 350-375°F (175-190°C). Use a thermometer to monitor the temperature; maintaining the correct temperature is essential for achieving crispy tempura. If the oil is not hot enough, the tempura will be soggy; if it's too hot, it will burn before the shrimp is cooked through.

Frying the Shrimp

Dip each shrimp into the cold tempura batter, ensuring it's evenly coated. Carefully lower the battered shrimp into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until the tempura is golden brown and the shrimp is cooked through. Remove the tempura with a slotted spoon and place it on a wire rack to drain excess oil.

Serving the Tempura

Serve the shrimp tempura immediately while it's hot and crispy. It's traditionally served with a dipping sauce called tentsuyu (a mixture of dashi, soy sauce, and mirin) and grated daikon radish.

Nutrition Facts (Estimated per 100g of product)

Calories: Approximately 250-300 kcal Protein: 15-20g Fat: 15-20g (depending on the oil used) Carbohydrates: 15-20g Note: This is an estimate and can vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

Tempura is a fried food, so it is relatively high in fat and calories. Portion control is important. Using fresh oil and draining the tempura properly can help reduce the fat content. Consider serving with a light and healthy side dish, such as a salad or steamed vegetables, to balance the meal.

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FAQ

  • Why is my tempura not crispy?

    Several factors can cause soggy tempura. The most common are: overmixing the batter (develops gluten), using batter that isn't cold enough, and frying at too low of a temperature. Make sure your batter is ice-cold, don't overmix it, and ensure your oil is at the correct temperature (350-375°F or 175-190°C).
  • Can I use a different type of flour?

    While all-purpose flour is commonly used, you can experiment with other flours, such as cake flour or tempura flour, for a lighter and crispier result. Tempura flour is specifically designed for tempura and often contains added ingredients for optimal texture.
  • Can I prepare the batter ahead of time?

    It's best to make the tempura batter just before frying. If you need to prepare it ahead of time, keep it in the refrigerator and whisk it gently before using. Make sure to keep it as cold as possible.