Shrimp Tempura Recipe
Make Shrimp Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp preparation
Tempura batter and frying setup
Dipping sauce and serving
Method
Shrimp preparation
- 1
Rinse and pat dry
Rinse the shrimp under cold running water, then pat dry thoroughly with paper towels to remove excess moisture (important for crisp coating).
- 2
Season shrimp
Season with kosher salt and freshly ground pepper. Gently toss to coat; set aside while you prepare the batter.
- 3
Optional slit for even cooking
If the shrimp are very large, make a shallow cut along the back to prevent curling during frying; keep the tails on for easy handling.
Tempura batter and frying setup
- 4
Prepare batter
In a medium bowl, whisk together all-purpose flour, cornstarch, rice flour, and baking soda. Gradually whisk in ice-cold water and the egg yolk until just combined. Do not overmix; batter should be slightly lumpy and cold.
- 5
Heat oil
Pour vegetable oil into a heavy, high-sided pot to a depth of about 2 inches (5 cm). Heat over medium-high heat until the thermometer reads 350°F (175°C). Maintain this temperature as you fry in batches.
- 6
Dredge and fry
Dip each seasoned shrimp into the batter, letting excess drip off. Gently slide the battered shrimp into the hot oil, frying in batches to avoid crowding. Fry about 2–3 minutes, turning once, until the coating is light golden and crisp.
- 7
Drain and keep warm
Remove fried shrimp with a slotted spoon or tongs. Drain on a wire rack set over a baking sheet. If frying in batches, keep the fried shrimp warm in a low oven (about 200°F / 95°C) while finishing the rest.
Dipping sauce and serving
- 8
Make dipping sauce
In a small bowl, whisk together soy sauce, mirin, and dashi stock. Add grated ginger and grated garlic to infuse aroma and depth.
- 9
Serve
Serve the hot, crisp shrimp with a small bowl of dipping sauce, lemon wedges, and the grated daikon on the side. Optional garnish with extra salt or sesame seeds if desired.