Tempura Shrimp Recipe
Make Tempura Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Tempura Batter
Frying
Dipping Sauce (optional)
Method
Shrimp
- 1
Prepare shrimp
Rinse shrimp under cold water, pat dry with paper towels. Using a small knife, make 3 shallow, diagonal slits in the underside (to straighten) but do not cut through. Season both sides lightly with kosher salt and black pepper.
- 2
Dust with cornstarch
Place 1/4 cup cornstarch in a shallow bowl or plate. Just before frying, toss each seasoned shrimp in cornstarch, shaking off excess. The cornstarch helps the batter adhere and yields a crisper finish.
Tempura Batter
- 3
Chill ingredients
Place the club soda (or sparkling water) and egg in the refrigerator until very cold. Keep flours and mixing bowl chilled if possible. Cold liquid is essential for a light, lacy tempura crust.
- 4
Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cake flour, 2 tbsp cornstarch, 1/2 tsp baking powder and 1/4 tsp salt until evenly combined.
- 5
Combine batter gently
Remove the cold club soda and beaten egg from the refrigerator. In a separate chilled bowl, lightly whisk the egg with a fork, then pour in the ice-cold club soda. Add one or two small ice cubes to keep the mixture cold. Pour the wet mixture into the dry ingredients and stir with chopsticks or a fork just until combined—the batter should be lumpy and slightly thin. If it seems too thick, add up to 2 tbsp ice-cold water. Do not overmix; small lumps and an aerated texture are desirable.
- 6
Frying
- 7
Heat oil
Pour 4–6 cups of neutral oil into a heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat the oil to 350–375°F (175–190°C). If you don't have a thermometer, drop a small bit of batter into the oil — it should sizzle and quickly rise to the surface with bubbles, turning lightly golden in about 30–45 seconds.
- 8
Fry shrimp in batches
Working with chilled batter and dusted shrimp, hold each shrimp by the tail and dip into the tempura batter to coat lightly. Gently lower into hot oil. Do not overcrowd the pot; fry 4–6 shrimp at a time depending on pot size. Fry until the batter is pale golden and crisp, about 1.5–2.5 minutes, turning once if needed. Internal shrimp temperature should be opaque and just cooked through.
- 9
Drain and rest
Use a slotted spoon or spider to remove shrimp and transfer to a wire rack set over a baking sheet to drain. Do not stack on paper towels (they trap steam and soften the crust). Keep finished shrimp warm in a low oven (200°F/95°C) while you finish remaining batches.
- 10
Adjust oil temperature
If the batter is browning too quickly, lower heat slightly; if it becomes greasy or the batter doesn't crisp, raise temperature a little. Maintain roughly 350–375°F between batches.
Dipping Sauce (optional)
- 11
Make tentsuyu sauce
Combine 1/4 cup soy sauce, 1/4 cup dashi (or broth), 2 tbsp mirin, and 1 tsp sugar in a small saucepan. Warm gently over medium-low heat just until sugar dissolves — do not boil hard. Remove from heat and let cool slightly. Serve with grated daikon on the side if desired.