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shrimp tempura

Shrimp tempura is a delightful Japanese dish featuring shrimp that are coated in a light, crispy batter and deep-fried to perfection. It is typically served with a dipping sauce and pairs well with rice or salad.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course main dish
Cuisine Japanese
Servings 4 People
Calories 250 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 deep frying pan or deep fryer
  • 1 slotted spoon
  • 1 paper towels
  • 1 serving plate
  • 1 thermometer (optional)

Ingredients
  

  • 16 large shrimp, peeled and deveined About 1 pound.
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 cup cold sparkling water or ice-cold water Use cold water for a light texture.
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • as needed cup vegetable oil For frying.
  • as needed tablespoon soy sauce For dipping.
  • as needed tablespoon grated daikon radish Optional, for garnish.
  • as needed tablespoon green onions, sliced For garnish.

Instructions
 

  • Rinse the shrimp under cold water and pat them dry with paper towels. Make a few small cuts on the underside of each shrimp to prevent curling during cooking.
  • In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. In another bowl, mix the cold sparkling water and the beaten egg. Gradually add the wet mixture to the dry ingredients and stir gently. Be careful not to overmix; it's okay if there are some lumps.
  • Fill a deep frying pan or deep fryer with vegetable oil to a depth of 2-3 inches. Heat the oil to 350°F (175°C).
  • Dip each shrimp into the batter, allowing the excess to drip off. Carefully place the battered shrimp into the hot oil, working in batches to avoid overcrowding. Fry for about 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp and drain them on paper towels.
  • Arrange the shrimp tempura on a serving plate and serve immediately with soy sauce for dipping. Garnish with grated daikon radish and sliced green onions, if desired.

Notes

Make sure the water is cold to achieve a light and crispy texture.
Do not overcrowd the pan while frying, as this lowers the oil temperature and affects the crispiness.
Consider serving with tempura dipping sauce or a wedge of lemon for added flavor.