Tiger Shrimp Tempura Recipe

Prepare the shrimp

Peel and devein shrimp, leaving the tail on for presentation. Using a small paring knife, make 3 shallow cuts (bayonet cuts) across the underside (belly) of each shrimp to prevent curling. Pat shrimp dry very well with paper towels.

Dust shrimp

Lightly toss each shrimp in 1/4 cup all-purpose flour (set the extra flour aside). Shake off excess — this helps the batter stick.

Make cold batter

In a medium bowl, lightly beat 1 large egg. Add 1 cup ice-cold sparkling water and stir once to combine. Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper into the egg-water mixture. Using chopsticks or a fork, mix gently with just a few strokes; leave some lumps — do not overmix. Keep the batter chilled in a bowl over a larger bowl of ice if possible to maintain cold temperature.

Heat oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 3–4 inches (enough to fully submerge shrimp). Heat oil over medium-high heat to 350–360°F (175–180°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without burning.

Fry shrimp (first batch)

Working in small batches (3–4 shrimp at a time), dip each floured shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry until batter is pale golden and crisp, about 2–3 minutes depending on shrimp size. Do not overcrowd the pan. Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Fry shrimp (second pass for extra crispness, optional)

For an extra-crispy finish, once all shrimp have been fried and drained, return oil to temperature and quickly re-fry shrimp 30–45 seconds until golden brown. Drain again on the wire rack.

Combine sauce ingredients

In a small saucepan, combine 1/2 cup pineapple juice, 3 tablespoons rice vinegar, 3 tablespoons ketchup, 3 tablespoons brown sugar, 1 tablespoon soy sauce, 1/4 cup pineapple chunks (optional), 1/2 teaspoon grated ginger and 1/2 teaspoon minced garlic. Stir to combine.

Simmer and thicken

Bring the mixture to a gentle simmer over medium heat. In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons water to make a slurry. Slowly pour the slurry into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy coating consistency. Taste and adjust balance — add a little more sugar for sweetness, vinegar for tang, or water to thin if too thick.

Keep warm

Remove from heat and keep the sauce warm until ready to serve. If the sauce thickens too much while standing, whisk in 1–2 teaspoons warm water to loosen.

Arrange tempura tiger shrimp on a platter. Spoon or serve sweet and sour sauce on the side for dipping, or lightly drizzle a small amount over the shrimp just before serving so batter stays crisp. Sprinkle toasted sesame seeds and sliced scallions over the shrimp. Serve immediately with lemon wedges on the side.