Shrimp Tempura (5 Pc) Recipe
Make Shrimp Tempura (5 Pc) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura batter & coating
Shrimp
Dipping sauce (Tentsuyu) - optional
Method
Tempura batter & coating
- 1
Prepare dry mix
In a medium bowl combine 0.75 cups all-purpose flour, 0.25 cups cornstarch, 0.125 tsp baking powder (optional) and 0.25 tsp fine salt. Whisk briefly to distribute; do not over-whisk — small lumps are fine.
- 2
Beat egg and chill liquid
In a separate small bowl lightly beat 1 large egg. Add 0.75 cups ice-cold sparkling water (or ice water) to the beaten egg and stir once or twice. Keep the mixture very cold; chilling the bowl over ice helps maintain temperature.
- 3
Combine batter just before frying
Pour the cold egg/water mixture into the dry mix. Using chopsticks or a fork, stir gently just until the flour streaks are mostly combined; the batter should be lumpy and slightly thin. Do not overmix — a few lumps and streaks of flour keep the batter light. If batter thickens while frying, keep it on ice to stay cold.
- 4
Prepare dredge
Place 0.25 cups rice flour (or additional cornstarch) in a shallow dish for dredging the shrimp. This light coating helps batter adhere and produces a crisp finish.
Shrimp
- 5
Clean and butterfly shrimp
Rinse 5 large shrimp and pat dry with paper towels. Remove shell but leave tail intact. Devein if needed. To straighten shrimp for even frying, make 3 shallow lengthwise slits in the underside (belly) and gently press to flatten, or make a single shallow cut along the belly and gently open; this helps shrimp remain straight when frying.
- 6
Season and dredge
Lightly season the shrimp with 0.25 tsp salt and 0.125 tsp black pepper. Dredge each shrimp in the rice flour/cornstarch, shaking off excess so only a light dusting remains.
- 7
Heat oil
Pour 3 cups vegetable oil into a medium saucepan or deep skillet, enough to submerge shrimp halfway (about 2–3 inches deep). Heat oil to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and rise quickly but not brown instantly.
- 8
Coat shrimp and fry (in batches)
Just before frying, give the batter one gentle stir, then pick up a dredged shrimp by the tail, dip into the batter so it is lightly coated, letting excess drip back into the bowl. Carefully lower shrimp into hot oil, tail up, spacing them so they don't touch. Fry 1–1.5 minutes per side (about 2–3 minutes total) until batter is pale golden and crisp. Turn once if needed. Avoid overcrowding — fry in a single layer with a couple at a time if necessary.
- 9
Drain
Use a slotted spoon or spider skimmer to remove shrimp and place on a wire rack set over a baking sheet or on paper towels to drain. Keep fried shrimp warm in a low 200°F oven briefly if frying in multiple batches.
- 10
Finish and serve
Serve five pieces per order immediately while hot and crisp, with tails intact for handling. Optionally serve with tentsuyu dipping sauce and grated daikon on the side.
Dipping sauce (Tentsuyu) - optional
- 11
Make tentsuyu
Combine 0.5 cups dashi, 2 tbs soy sauce and 2 tbs mirin in a small saucepan and bring just to a gentle simmer, then remove from heat. Spoon 2 tsp grated daikon into small dipping bowls and pour sauce over or serve sauce alongside with grated daikon available to mix in to taste.