Shrimp Tempura Recipe
Make Shrimp Tempura Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Batter
Dredge & Frying
Dipping sauce (Tentsuyu)
Vegetables (optional)
Method
Shrimp
- 1
Prepare and season shrimp
Rinse shrimp and pat very dry with paper towels. If not already done, peel and devein, leaving tails on if desired. Make 3 shallow diagonal slits on the underside (belly) of each shrimp to prevent curling and then gently press to straighten. Place shrimp in a bowl, sprinkle with 1 tsp salt, 1/2 tsp pepper and 1 tbs sake if using; toss briefly and let rest 5–10 minutes, then pat dry again.
Vegetables (optional)
- 2
Prepare vegetables
Slice the sweet potato about 3 mm (1/8 in) thick. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry. Trim green beans and pat dry. Lightly dust all vegetables with a thin coating of the extra cornstarch/flour so batter adheres.
Batter
- 3
Mix dry ingredients
In a bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder. Whisk briefly to combine.
- 4
Combine egg and cold liquid
In a separate chilled bowl crack 1 large egg and lightly beat it. Add the ice-cold sparkling water (300 ml) to the egg. Do not overmix — you want the mixture cold and slightly frothy.
- 5
Make the batter
Pour the egg + sparkling water into the dry mix and use chopsticks or a fork to combine with a few quick strokes. Leave some lumps — do not overmix or the batter will lose its lightness. Keep the bowl over another bowl with ice or add a couple of ice cubes (remove before frying) to keep batter very cold until ready to use.
Dredge & Frying
- 6
Heat oil
Pour about 1200 ml (roughly 4–5 cups) of neutral oil into a heavy-bottomed pot or deep fryer, filling to no more than half full. Heat oil to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise steadily without burning.
- 7
Dredge shrimp & vegetables
Place 1/2 cup extra cornstarch/flour in a shallow dish. Lightly dust each prepared shrimp and the vegetable pieces with the cornstarch — shake off excess. This dry layer helps the batter stick.
- 8
Batter then fry in batches
Working in small batches (do not overcrowd), hold a shrimp by the tail, dip the body into the cold batter to coat evenly, and gently lower into the hot oil. For vegetables, use tongs to coat then slide in. Fry shrimp for about 2.5–3 minutes until pale golden and crisp; vegetables may take 2–4 minutes depending on thickness. Turn if needed for even browning. Maintain oil temperature around 175–180°C; adjust heat between batches.
- 9
Drain and season
Remove fried pieces with a slotted spoon or spider and drain briefly on a wire rack set over a baking sheet or on paper towels. Sprinkle lightly with fine salt while still hot. Keep cooked tempura warm in a single layer in a low oven (around 90–100°C) if needed while you finish remaining batches.
- 10
Safety and tips
Do not overcrowd the oil, and wait for oil to return to temperature between batches. Use a thermometer if possible. Discard oil that smells burnt or has darkened heavily.
Dipping sauce (Tentsuyu)
- 11
Make the sauce
Combine 240 ml dashi, 3 tbs soy sauce, 3 tbs mirin and 1 tbs sugar in a small saucepan. Warm gently over low heat just until sugar dissolves and the sauce is hot — do not boil vigorously. Taste and adjust balance (more soy for saltiness, more mirin for sweetness).
- 12
Serve
Ladle sauce into small dipping bowls and add a spoonful of grated daikon (about 50 g) to each if using. Serve immediately alongside the hot shrimp and vegetable tempura.