Shrimp Tempura Recipe
Japanese · Appetizer · 30 min total
Crispy, light, and delicate Japanese-style shrimp tempura with a simple dipping sauce. Perfect as an appetizer or main dish.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 16 large shrimp (21-25 count), peeled and deveined, tails on
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water (plus more if needed)
- 1 large egg yolk
- 4 cups vegetable oil (for deep frying)
- 1 cup dashi (or 1 cup water + 1 teaspoon dashi granules)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1/2 cup grated daikon radish (optional, for serving)
Instructions
- Make the dipping sauce: Combine dashi, soy sauce, mirin, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside. Serve with grated daikon if desired.
- Prepare the shrimp: Make shallow cuts on the underside of each shrimp to prevent curling. Pat dry with paper towels.
- Make the tempura batter: In a bowl, whisk together flour, cornstarch, baking powder, and salt. In a separate bowl, combine ice-cold water and egg yolk. Add the wet ingredients to the dry ingredients and whisk until just combined (batter should be lumpy). Keep batter cold by placing bowl over an ice bath.
- Heat oil in a deep pot or wok to 350°F (175°C). Line a tray with paper towels.
- Dip each shrimp into the batter, letting excess drip off. Carefully place into hot oil. Fry in batches without overcrowding, about 2-3 minutes per batch, until golden and crispy. Flip once if needed.
- Remove with a slotted spoon and drain on paper towels. Serve immediately with dipping sauce.
Tips
- Use ice-cold water and keep batter cold for maximum crispiness.
- Do not overmix the batter; lumps are okay and contribute to a light texture.
- Tempura is best served immediately; it loses crispiness quickly.
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