Japanese
Crispy Shrimp Tempura
Light, airy, and crispy deep-fried shrimp. The secret lies in the ice-cold batter and proper oil temperature.
Watch it madeGretchen Avendaño · 7:28
Ingredients
- Large Shrimp8-10
- Cake Flour1 cup
- Egg Yolk1
- Ice Water1 cup
- Vegetable Oilfor frying
- Dashi Stock1/2 cup (for sauce)
- Soy Sauce2 tbsp (for sauce)
Method
- Prepare the shrimp by peeling and deveining them, leaving the tail on. Make small incisions along the belly to prevent curling.
- Mix the batter by lightly combining flour, egg yolk, and ice-cold water. Do not overmix; lumps are okay.
- Heat oil in a deep pot to 170°C (340°F). Dust shrimp with flour, dip into the batter, and gently lower into the oil.
- Fry for 2-3 minutes until the batter is light and crispy, but not too brown. Remove and drain on a wire rack.
- Serve immediately with tentsuyu dipping sauce and grated daikon radish.
Common questions
Can I substitute all-purpose flour for cake flour in shrimp tempura batter?
Yes, but cake flour gives a lighter, crisper shell because it has less gluten. If using all-purpose flour, sift it well and mix very gently. You can also blend in a little cornstarch for extra crunch.
How do I keep tempura batter cold and when should I fry the shrimp?
Keep the batter over a bowl of ice or mix it right before frying. Fry immediately after dipping each shrimp, while the oil is at 170°C/340°F. Warm batter makes the coating heavier and less crisp.
Why did my shrimp tempura come out greasy or soggy?
Usually the oil was too cool, the batter was overmixed, or too many shrimp were added at once. Keep the oil steady at 170°C/340°F, stir batter minimally, and fry in small batches so the temperature stays high.
Can I make shrimp tempura ahead of time or store leftovers?
Tempura is best eaten right away. If needed, cool leftovers on a rack, refrigerate uncovered or loosely covered, then re-crisp in a hot oven or air fryer. Do not store it sealed while warm, or it will soften quickly.
What should I serve with shrimp tempura besides tentsuyu and daikon?
Serve it immediately with tentsuyu for dipping, plus steamed rice, soba, or a simple salad. Lemon wedges are also good. Keep garnishes light so the tempura stays the focus and the coating stays crisp.