Shrimp Tempura (5 Pcs) Recipe

Prepare oil

Pour vegetable oil into a deep pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat oil over medium-high heat until it reaches 340–360°F (170–182°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises immediately, the oil is ready.

Make batter

Place 1 cup all-purpose flour and 1/4 cup cornstarch plus 1/4 tsp baking powder (if using) in a medium bowl and lightly whisk to combine. In a separate bowl, lightly beat 1 large egg with 1 cup ice-cold sparkling water. Add 4 small ice cubes to keep mixture chilled. Pour the liquid into the dry ingredients and stir very briefly with chopsticks or a fork—mix just until combined. The batter should be slightly lumpy and cold; do not overmix.

Dredge shrimp

Pat shrimp dry with paper towels. Make 3 shallow slits across the underside (curve side) of each shrimp to prevent curling, or gently stretch and straighten the shrimp. Lightly season shrimp with 1/2 tsp kosher salt and 1/8 tsp pepper. Place 1/4 cup flour for dredging on a plate. Dust each shrimp lightly with the flour, shaking off excess—this helps the batter cling.

Fry shrimp

When oil reaches 340–360°F, remove any remaining ice cubes from batter (so water doesn't drip into oil), gently mix batter once to re-incorporate. Holding shrimp by the tail, dip each shrimp into batter to coat evenly (let excess drip back into bowl). Carefully lower shrimp into hot oil, frying in small batches (2–3 at a time) to avoid temperature drop. Fry until batter is pale golden and crisp, about 2–3 minutes. Turn once if needed for even color. Use a slotted spoon or spider to remove shrimp and drain on a wire rack or paper towels. Sprinkle finished shrimp immediately with a pinch of fine salt.

Maintain oil temperature

If oil temperature drops below 320°F, wait for it to recover before frying the next batch. If it gets too hot (above 370°F), reduce heat slightly to avoid overbrowning. Reheat oil between batches as needed.

If shrimp curl after frying, place on a warm platter and keep in a preheated oven at 200°F (95°C) for a few minutes to stay crisp while you finish remaining batches.

Optionally, lightly oil the shrimp tails with a few drops of vegetable oil so they look glossy and are less likely to burn during frying.

Serve: arrange 5 pieces of shrimp tempura on a plate with a lemon wedge and a small bowl of tempura dipping sauce (tentsuyu) or soy sauce. Tempura is best eaten immediately while hot and crisp.