Rangoon Shrimp Tempura Recipe

Clean and butterfly

Rinse 5 large shrimp and pat dry. Using a small sharp knife, make a shallow lengthwise cut along the back and remove the vein. Keep tails on for presentation. Lightly score the underside (opposite the back) with a few shallow cuts to help shrimp stay straight when frying.

Season shrimp lightly with 1/8 tsp salt (from batter salt amount reserved) and set on a tray. Dust each shrimp very lightly with the 2 tablespoons flour (for dusting) and shake off excess. This helps the batter adhere.

In a small bowl combine 2 tablespoons cream cheese, 1 teaspoon finely minced green onion, 1/4 tsp grated garlic, 1/4 tsp soy sauce, and 1/8 tsp white pepper. Mix until smooth. Chill briefly if the mixture is soft. Portion into 5 small dollops (~1/2 teaspoon each) and keep refrigerated until ready to assemble.

Optional: If you prefer not to have a piped filling inside the shrimp, you can omit this step and serve the cream cheese mixture on the side as a dipping accent.

Make ice-cold batter: In a medium bowl whisk together 1 tablespoon all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Stir in 1/2 beaten egg. Add 1/4 cup ice-cold sparkling water a little at a time and gently mix; do not overmix — a few small lumps are fine. Keep the bowl over another bowl with ice or add 2–3 ice cubes to keep batter very cold.

If using panko for extra crunch: place 1/4 cup panko in a shallow dish. Wet-dip method: after battering, you can briefly roll the battered shrimp in panko for a crisp exterior (optional).

Pipe or press a small 1/2 teaspoon dollop of the chilled Rangoon cream cheese mixture along the back of each dusted shrimp where you previously cut. Do not overfill — the filling should be a small accent that will be enclosed by batter, not leak excessively when fried.

One at a time, hold a shrimp by the tail and dip it into the cold tempura batter, coating evenly. Let excess batter drip back into the bowl for 3–5 seconds. If using panko, immediately press the battered side into the panko to adhere (cover only once; too much handling can weigh down batter).

Heat 3 cups neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately and turn golden within ~30–45 seconds.

Fry shrimp in a single layer (do not overcrowd) for 1.5–2 minutes per side, turning once with tongs, until batter is crisp and pale golden. Total fry time should be ~3–4 minutes depending on shrimp size. The cream cheese filling should remain enclosed and warm but not leaking.

Remove shrimp with a slotted spoon or tongs, drain on a wire rack set over a sheet pan or paper towels. If desired, give a very quick second fry for 15–20 seconds to deepen color and crispness, then drain.

Arrange 5 Rangoon Shrimp Tempura on a serving plate. Garnish with microgreens or chopped green onion and a lime wedge. Serve immediately with 2 tablespoons sweet chili sauce and optional 1/2 teaspoon soy sauce on the side for dipping.

Recommended: Serve hot for best texture — tempura is crispiest within 5–10 minutes of frying.