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Crispy Shrimp Tempura

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Crispy Shrimp Tempura is a light, airy, and crunchy Japanese delicacy featuring fresh shrimp coated in a delicate tempura batter and fried to golden perfection. The secret to achieving the perfect texture lies in the ice-cold batter, which creates a crisp, lacy coating that enhances the natural sweetness of the shrimp. Served with a classic tempura dipping sauce, this dish is a restaurant-quality treat you can easily make at home.

Ingredients

Scale

  • 16 large shrimp, peeled and deveined (tails on)

  • 1 cup all-purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon baking powder

  • 1 cup ice-cold sparkling water (or ice water)

  • 1 egg yolk

  • ½ teaspoon salt

  • Oil for frying (vegetable or canola oil)

Tempura Dipping Sauce (Tentsuyu):

  • ½ cup dashi (or water + ½ teaspoon dashi powder)

  • 2 tablespoons soy sauce

  • 2 tablespoons mirin

  • 1 teaspoon sugar

  • Grated daikon radish (optional)

Ingredient Highlights

  • Shrimp: Large shrimp with the tails on provide the perfect bite-sized portion with a built-in handle for easy dipping.

  • Cornstarch: Helps create a light, crisp texture when combined with flour.

  • Sparkling Water: The carbonation keeps the batter airy, preventing it from becoming too thick or heavy.

  • Dashi-Based Dipping Sauce: Adds a rich umami flavor to complement the light crispiness of the tempura.

Instructions

Prepare the Shrimp:

  1. Prepare the Shrimp: Peel and devein the shrimp, leaving the tails intact. Make a few small slits on the underside of each shrimp to prevent curling while frying.

  2. Pat Dry: Use a paper towel to pat the shrimp dry. Lightly dust them with a bit of flour to help the batter adhere.

Make the Tempura Batter:

  1. Chill the Ingredients: Keep the flour, cornstarch, and sparkling water as cold as possible.

  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

  3. Prepare the Batter: In a separate bowl, beat the egg yolk lightly, then add the ice-cold sparkling water.

  4. Combine the Ingredients: Slowly add the dry ingredients into the wet ingredients, stirring gently with chopsticks. Do not overmix—lumps are okay! Keeping the batter cold and slightly lumpy is key to a crispy texture.

Fry the Tempura:

  1. Heat the Oil: Heat about 2 inches of oil in a deep pan or fryer to 350°F (175°C).

  2. Dip the Shrimp: Hold each shrimp by the tail, dip it into the tempura batter, and let any excess drip off.

  3. Fry in Batches: Carefully lower the shrimp into the hot oil. Fry in small batches for 2-3 minutes until light golden and crispy. Do not overcrowd the pan.

  4. Drain: Remove the shrimp with a slotted spoon and drain on a wire rack or paper towels.

Make the Dipping Sauce:

  1. Prepare the Sauce: In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a gentle simmer and stir until the sugar dissolves. Remove from heat.

  2. Serve: Pour the sauce into small dipping bowls. Garnish with grated daikon radish if desired.

Nutrition

Find it online: https://herbites.com/crispy-shrimp-tempura/