Crispy Tempura Shrimp

Name: Crispy Tempura Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour (sifted); 1 cup ice-cold water (adjust as necessary); 1 large egg (beaten); 1/2 teaspoon baking powder; 500 grams large shrimp (peeled and deveined); 1 pinch salt; 1 litre vegetable oil (for frying); 1/2 cup soy sauce; 1/4 cup rice vinegar; 2 tablespoons mirin; 1 teaspoon grated ginger

30 min 4 servings Medium

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Enjoy these light and crispy tempura shrimp, perfect as an appetizer or a main dish, paired with a delicious dipping sauce.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Tempura shrimp is a classic Japanese dish that features a light and crispy batter, enveloping tender shrimp. This dish is known for its delicate texture and is a favourite in both Japanese and international cuisines. The key to perfect tempura shrimp is in the batter and frying technique. By keeping the batter cold and frying at the right temperature, you ensure a crispy exterior while maintaining the shrimp's tender juiciness. It's a dish that impresses both in flavour and texture, making it a great choice for dinner parties or a special weeknight meal.

Instructions

Prepare the Shrimp

Peel and devein the shrimp, leaving the tail intact. Pat them dry with paper towels and sprinkle with a pinch of salt.

Pro tip: Patting the shrimp dry helps the batter adhere better.

Make the Tempura Batter

In a bowl, lightly beat the egg and mix with ice-cold water. Slowly add the sifted flour and baking powder, stirring gently. Do not overmix; lumps are fine.

Pro tip: Keep the batter cold by placing the bowl over ice.

Heat the Oil

In a deep pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature.

Pro tip: Maintaining the correct oil temperature is crucial for crispy tempura.

Coat the Shrimp

Dip each shrimp into the batter, ensuring it is well-coated. Let excess batter drip off before frying.

Pro tip: Dip only a few shrimp at a time to avoid overcrowding the pot.

Fry the Shrimp

Carefully place the battered shrimp into the hot oil. Fry in small batches for 2-3 minutes until golden and crispy. Check that the internal temperature of the shrimp reaches 145°F (63°C) by inserting a thermometer into the thickest part of the shrimp, avoiding the tail.

Pro tip: Turn the shrimp occasionally for even cooking.

Drain and Serve

Remove the shrimp with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.

Pro tip: For extra crispiness, double-fry the shrimp briefly after the first batch.

💡

Tips & Tricks

Ensure your batter is cold to achieve a light, crispy texture.
Use ice-cold water to make the batter for a crispier result.
Do not overmix the batter; lumps are okay for tempura.
Serve immediately for the best texture.

Frequently Asked Questions

What sauce goes with tempura shrimp?

A soy-based dipping sauce with rice vinegar, mirin, and ginger complements tempura shrimp well.

What is crevette tempura?

Crevette tempura refers to shrimp battered in a light, crispy tempura mix and fried until golden.

How do I make tempura batter?

Tempura batter is made with flour, ice-cold water, an egg, and baking powder. Mix gently to keep it light.

Can I use frozen shrimp for tempura?

Yes, thaw frozen shrimp completely and pat dry before battering and frying for best results.

How do I keep tempura crispy?

Serve tempura immediately after frying and maintain the oil temperature at 350°F (175°C) for crispiness.

Serving Suggestions

Tempura shrimp is best served immediately after frying to maintain its signature crispiness. Pair it with a tangy soy-based dipping sauce or a spicy mayo for added flavour. You can prepare the shrimp ahead by cleaning and refrigerating them, but make the batter fresh just before frying. Store any leftovers in an airtight container in the fridge for up to two days, and reheat in the oven for a few minutes to regain some crispiness.

Nutrition per serving

310

Calories

20g

Protein

18g

Fat

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