Shrimp Tempura* Recipe
| avocado, cucumber
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Ingredients
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Tempura Batter & Shrimp
Fillings & Assembly
Sauces & Garnish
Method
Tempura Batter & Shrimp
- 1
Prepare shrimp
Rinse shrimp, pat dry thoroughly with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp (toward the tail) to prevent curling; press gently to straighten. Lightly season shrimp with 1/4 tsp salt.
- 2
Set up frying oil
Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.
- 3
Make tempura batter
Keep all batter ingredients very cold — place the cup of sparkling water and an extra small bowl in the fridge or over an ice bath. In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. In a separate small bowl lightly beat 1 large egg, then add the ice-cold sparkling water (and optional 1/4 cup club soda if using). Pour the wet into the dry and stir very briefly with chopsticks or a fork; the batter should be lumpy and slightly thin — do not overmix. If batter thickens, refrigerate briefly and add a little more cold soda/water.
- 4
Coat and fry shrimp
Working in small batches, dip each prepared shrimp into the batter allowing excess to drip off, then carefully lower into the hot oil. Fry 3–4 shrimp at a time to avoid crowding, until light golden and crisp, about 1.5–2 minutes per batch. Turn as needed. Remove with a slotted spoon and drain on a rack or paper towels. Keep fried shrimp in a warm oven (200°F / 95°C) on a rack while frying remaining shrimp to preserve crispness.
Fillings & Assembly
- 5
Prepare rice
If using sushi rice: while still warm, gently fold in 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt. Spread rice on a tray to cool to slightly warm. If using plain steamed short-grain rice, season lightly with rice vinegar to taste.
- 6
- 7
Assemble (sushi-style or roll)
Option A — Nigiri-style: Wet your hands with water mixed with a little rice vinegar. Form 12 oblong mounds of rice (about 2 tbsp rice each). Place one avocado slice and one cucumber stick on top of each rice mound, then lay a hot tempura shrimp across, pressing gently to adhere. Option B — Maki/inside-out roll: Lay a sheet of nori (shiny side down) on a bamboo mat, spread an even layer of rice leaving a 1/2-inch border, flip if you want rice outside. Place 3–4 shrimp lengthwise with avocado and cucumber, roll tightly and slice into 8 pieces. Repeat for second roll. Choose assembly method based on desired presentation.
Sauces & Garnish
- 8
Prepare dipping sauce and plate
Combine 4 tsp soy sauce and 1 tsp mirin in a small bowl for a simple dipping sauce. Arrange pickled ginger, wasabi and lemon wedges on the side. Serve the shrimp tempura nigiri or rolls immediately while shrimp are hot and crispy.