Shrimp Tempura (2pc) Recipe
Make Shrimp Tempura (2pc) 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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Shrimp
Tempura batter
Dipping sauce & garnish
Method
Shrimp
- 1
Prepare and season
Start with 2 large shrimp. Remove shell from the body leaving the tail segment intact (for presentation). Make a shallow lengthwise slit along the belly to remove the intestinal vein; rinse gently if needed and pat completely dry with paper towels. Using small, shallow cuts across the underside (or make 3-4 small shallow slits across the inner curve), carefully stretch/straighten the shrimp so they will fry straight. Lightly season both sides with 0.25 tsp fine salt and ~0.1 tsp freshly ground black pepper; set on a tray while you mix the batter. Keep shrimp cold until ready to batter.
Tempura batter
- 2
Chill and measure
Chill a mixing bowl and the sparkling water beforehand if possible. Keep all batter ingredients very cold — this helps create a light, crisp texture. Measure 0.25 cup cake flour, 1 tablespoon cornstarch, 0.125 tsp baking powder, and 0.125 tsp salt and have 1 egg yolk and 60 ml ice-cold sparkling water at hand.
- 3
Mix batter gently
In the chilled bowl, combine the flour, cornstarch, baking powder, and salt. In a separate small bowl, whisk the egg yolk lightly. Pour the egg yolk into the dry mix, then add the 60 ml ice-cold sparkling water all at once. Using chopsticks or a fork, stir briefly — mix just until the dry streaks are mostly incorporated. Do not overmix; a few small lumps are fine. The batter should be thin and slightly lumpy. Keep the batter on ice or in a very cool place and do not let it warm up.
- 4
Heat oil
Pour about 700 ml neutral oil into a deep pot or small deep fryer. Heat the oil to 175–180°C (350–360°F). If you don't have a thermometer, test by dipping the handle of a wooden spoon or a wooden chopstick — continuous small bubbles should form around it. Maintain steady heat; oil that is too hot will brown before the shrimp cook, too cool will produce soggy tempura.
- 5
Batter and fry shrimp
Just before frying, give the batter one gentle stir. Hold each shrimp by the tail and dip the shrimp into the batter, letting excess batter drip off briefly. Carefully lower the battered shrimp into the hot oil one at a time (do not overcrowd — fry both if your pot can accommodate without temperature drop). Fry shrimp for about 1.5–2 minutes, turning once, until the batter is pale golden and crisp. The shrimp should be cooked through and the batter light and airy. Remove with a slotted spoon or spider and transfer to a wire rack set over a tray or to paper towels to drain and stay crisp.
- 6
Finish
If the breading browns too quickly before the shrimp cook, reduce heat slightly. Keep cooked tempura warm in a low (80–100°C) oven briefly if making ahead for a minute or two, but serve immediately for best texture.
Dipping sauce & garnish
- 7
Make tentsuyu dipping sauce
Combine 30 ml dashi, 15 ml mirin, and 15 ml soy sauce in a small saucepan. Warm gently over low heat just until hot — do not boil hard. Taste and adjust: add a few drops more soy for saltiness or a little more dashi/water if too strong. Pour into a small dipping bowl.
- 8
Prepare garnish and serve
Place 15 g grated daikon into a small mound beside the dipping sauce (or mix a little into the sauce). Add a quarter lemon wedge on the plate for optional brightening. Arrange the 2 pieces of shrimp tempura on a small plate or serving board; serve immediately with the tentsuyu and lemon wedge so the batter remains crisp.