Shrimp Tempura Recipe

Prep the shrimp

Peel and devein 12 large shrimp, leaving tails intact if desired. Make 3 shallow diagonal slits in the underside of each shrimp and gently press to straighten into a flat shape. Pat dry with paper towels.

Lightly season the shrimp with 1/8 teaspoon salt. Toss each shrimp in 1 tablespoon all-purpose flour (for dredging) and shake off excess—this helps the batter adhere.

Chill the batter ingredients and tools: place the mixing bowl and sparkling water in the refrigerator for 10 minutes; keep the water very cold for a crisp batter.

Make the batter: in a medium bowl combine 3 tablespoons cake flour, 1 teaspoon cornstarch, 1/4 teaspoon baking soda (optional) and remaining 1/8 teaspoon salt. Lightly beat 1 large egg in a separate small bowl. Add the beaten egg to the dry mix, then pour in 1 cup ice-cold sparkling water and stir briefly with chopsticks or a fork until just combined—lumpy batter is desired. Do not overmix.

Heat oil in a deep pot or heavy saucepan to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a little batter into the oil; it should sizzle and float up immediately and turn pale golden in about 30–45 seconds.

Fry the shrimp: working in two batches to avoid crowding, dip each dredged shrimp into the battered mixture, allowing excess to drip off briefly, then carefully lower into the hot oil. Fry 2–3 minutes per batch until the batter is crisp and pale golden. Turn shrimp once if necessary for even color.

Remove with a slotted spoon or spider and drain on a wire rack over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven while frying remaining shrimp to maintain crispness.

Combine sauce liquids: in a small saucepan off heat mix 1/2 cup granulated sugar, 1/4 cup rice vinegar, 2 tablespoons ketchup, 1 teaspoon soy sauce, 1/4 cup water and 2 tablespoons pineapple juice (if using). Stir until sugar dissolves as much as possible.

Bring to simmer: place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.

Thicken: stir together 1 teaspoon cornstarch and 1 teaspoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon. Remove from heat and let cool slightly.

Taste and adjust: if sauce is too tart, add up to 1 teaspoon sugar. If too sweet, add a splash more rice vinegar or 1/4 teaspoon soy sauce. Keep warm until ready to serve.

Assemble: arrange cooked tempura shrimp on a platter over shredded cabbage or beside steamed rice if using. Place sweet & sour sauce in a small bowl for dipping or drizzle lightly over shrimp according to preference.

Garnish: sprinkle thinly sliced scallions over the shrimp and serve with lemon wedges on the side.

Serve immediately so the tempura remains crisp. Leftover shrimp will lose crispness; reheat briefly in a 375°F (190°C) oven for 5–7 minutes to refresh.