Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tempura Batter & Shrimp
Prep & Garnish
Horseradish Sauce (sauce raifort)
Method
Tempura Batter & Shrimp
Prepare shrimp
Rinse and pat shrimp dry with paper towels. Make 3 shallow slits on the underside of each shrimp (to prevent curling) and gently flatten. Leave tails on for presentation. Lightly dust each shrimp with the 2 tsp cornstarch mixed with the 2 tsp flour; shake off excess.
Make ice bath for batter
Place a small bowl of ice and the 1 cup ice cold water nearby. Keep the water very cold; the batter performs best when cold.
Mix dry batter ingredients
In a medium bowl whisk together 1 cup all-purpose flour, 1 tbs rice flour (or cornstarch), 1 tsp baking powder, and 1 tsp salt until evenly combined.
Combine wet and dry for batter
Crack the egg into a separate small bowl and beat lightly. Pour the beaten egg into the dry mix, then add the ice-cold water all at once. Stir gently with chopsticks or a fork just until combined; the batter should be lumpy and slightly loose. Do not overmix — some small dry streaks are fine. Keep the batter bowl over the ice to keep it cold while frying.
Heat oil
Pour 1.5 to 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer (about 1.5 cups in a small pot; increase as needed). Heat to 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a spoonful of batter into oil — it should sizzle and rise to the surface quickly.
Fry shrimp in batches
Working in small batches (3–4 shrimp at a time to avoid crowding), hold shrimp by the tail and dip into the batter, allowing excess to drip off, then carefully lower into hot oil. Fry 2.5–3.5 minutes, turning once, until batter is pale golden and crisp and shrimp are opaque. Adjust time slightly for size. Use a spider/skimmer to remove shrimp and drain on a wire rack or paper towels. Keep cooked shrimp warm in a low oven (200°F / 95°C) while frying remaining shrimp.
Serve
Arrange shrimp on a platter, sprinkle with chopped parsley if using, and serve immediately with lemon wedges and horseradish sauce.
Horseradish Sauce (sauce raifort)
In a small bowl combine 3 tsp prepared horseradish, 1/4 cup mayonnaise, 2 tbs plain yogurt or sour cream, 1 tsp fresh lemon juice, 1/2 tsp soy sauce, 1/2 tsp sugar and 1/4 tsp freshly ground black pepper. Whisk until smooth and taste; adjust horseradish for heat or add up to 1 tsp water to reach desired dipping consistency. Chill at least 10 minutes for flavors to meld. Serve alongside shrimp.