Seafood
Easy
Tempura
40 min
Appetizer
Medium
Recipe of Tempura Shrimp
Tempura shrimp is one of the most iconic dishes in Japanese cuisine, known for its ethereal, crispy batter that wraps a juicy, sweet shrimp. This homemade tempura recipe lets you achieve that restaurant-quality result in your own kitchen, with a light batter that fries in seconds. Originating in Japan, the tempura technique was introduced by the Portuguese in the 16th century and has since been perfected into an art.
Why This Recipe Works
The key is in the batter: using ice-cold water and not overmixing creates an airy texture that turns crispy when fried. The shrimp are scored on the underside to prevent curling, ensuring a perfect presentation. Cornstarch adds lightness, while the egg yolk provides color and flavor.
Who It's For
This dish is perfect as an appetizer for a Japanese dinner, or as part of a bento or family meal. It's also ideal for those looking to impress guests with a classic of Japanese gastronomy.
Variations
- Vegetable tempura (such as zucchini, eggplant, or carrot).
- Mixed seafood or fish tempura.
- Served over rice with tentsuyu sauce.
Prep
30 min
Servings
4
Ingredients
Directions
-
1
Make several shallow cuts along the belly side of each shrimp to prevent them from curling while frying.
-
2
In a bowl, combine the all-purpose flour and cornstarch.
-
3
In a separate bowl, whisk the egg yolk into the ice-cold water. Then, pour the egg mixture into the dry ingredients and mix until just combined. It's okay if there are lumps; don't overmix.
-
4
Heat the vegetable oil in a deep pan or fryer to 340-350°F (170-180°C).
-
5
Dip the shrimp into the tempura batter and allow any excess to drip off.
-
6
Carefully place the battered shrimp into the hot oil and fry until they are golden brown and crispy about 2-3 minutes.
-
7
Remove the tempura shrimp and let them drain on paper towels.
-
8
Serve with tsuyu dipping sauce and enjoy the delightful crunch of homemade tempura shrimp!
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