Shrimp Tempura: the flavorful recipe for Japanese deep-fried battered shrimp
With its incredibly light, crispy batter, shrimp tempura is always a popular dish to make whether you're serving up a full Japanese menu or are simply in the mood for a mouthwatering shrimp appetizer.
Tempura is easily one of the most popular Japanese appetizers out there, and with this effortless recipe, you can make delicious shrimp tempura with a salty, savory, sweet tentsuyu dipping sauce whenever the mood strikes. Serve your shrimp tempura with rice or as a topping for homemade ramen to make a hearty meal.
Tips for Making the Best Shrimp Tempura
The best shrimp for making shrimp tempura are large black tiger prawns.
Using potato starch or cornstarch is the secret to ultra-crispy, light tempura and helps the batter stick to the shrimp.
Make sure to keep the batter cold. Use a cold egg, and if needed, pop the batter in the fridge before coating the shrimp.
Dashi is a Japanese soup stock. You can buy it at Japanese markets or specialty stores.
Use any neutral oil with a high smoke point for frying the tempura.
How to Store Shrimp Tempura
Keep shrimp tempura in an airtight container in the fridge for up to 2 days. Frozen shrimp tempura will last up to one month. Reheat shrimp tempura in the oven until crisped up and heated through.
How to Make Shrimp Tempura
Pour the dashi, soy sauce, mirin, and sugar into a pot. Bring the mixture to a boil, stirring occasionally. Reduce the heat and continue simmering until the sugar dissolves. Take the saucepan off the heat and set aside.
Pour the dashi, soy sauce, mirin, and sugar into a pot. Bring the mixture to a boil, stirring occasionally. Reduce the heat and continue simmering until the sugar dissolves. Take the saucepan off the heat and set aside.
Sift the flour into a bowl. In a second bowl, whisk the egg and cold water. Remove any foam that rises to the surface.
Sift the flour into a bowl. In a second bowl, whisk the egg and cold water. Remove any foam that rises to the surface.
Whisk the egg into the flour.
Whisk the egg into the flour.
Heat 1 to 2 inches of oil in a pot. Use an instant-read thermometer to determine when the oil reaches 340-350F. Adjust the heat as needed to maintain this temperature range.
Heat 1 to 2 inches of oil in a pot. Use an instant-read thermometer to determine when the oil reaches 340-350F. Adjust the heat as needed to maintain this temperature range.
Lightly coat the shrimp with potato starch.
Lightly coat the shrimp with potato starch.
Dip the prawns into the batter, allowing excess batter to drip off, then place them in the oil.
Dip the prawns into the batter, allowing excess batter to drip off, then place them in the oil.
Fry for 2 to 3 minutes until golden brown. Don't overcrowd the pot - the shrimp won't cook evenly. Also remember not to overcook the shrimp tempura otherwise, the shrimp will wind up tough and rubbery.
Fry for 2 to 3 minutes until golden brown. Don't overcrowd the pot – the shrimp won't cook evenly. Also remember not to overcook the shrimp tempura otherwise, the shrimp will wind up tough and rubbery.
Place on a paper towel-lined plate to drain.
Place on a paper towel-lined plate to drain.
Continue until the prawns finish.
Continue until the prawns finish.
Serve immediately with the dipping sauce.
Serve immediately with the dipping sauce.
