Rock Shrimp Tempura Recipe

Prep shrimp

Rinse rock shrimp under cold water and pat dry with paper towels. If not already peeled and deveined, remove shells and veins. Place shrimp in a medium bowl.

Season the shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tablespoon rice vinegar or lemon juice. Toss to coat and set aside in the refrigerator while you prepare the batter (10–15 minutes).

Keep everything cold

Place a mixing bowl and the sparkling water in the fridge or freezer briefly so both are very cold. Cold liquid helps produce a light, crisp tempura.

Make batter

Crack 1 large egg into the chilled bowl and lightly whisk just to combine. Add 1 cup ice-cold sparkling water (or a combination of 1/2 cup sparkling water and 1/2 cup ice-cold beer if using). Add 4 ice cubes to keep temperature low. In a separate bowl, sift together 1 cup cake flour (or AP flour), 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 2 tablespoons rice flour (if using), and 1/2 teaspoon baking powder. Quickly fold the dry mixture into the wet with a few gentle strokes; batter should be lumpy and thin. Do not overmix — small lumps are desired to keep texture light.

If batter thickens, add a tablespoon of ice water at a time to reach a pancake-batter-ish consistency that lightly coats a spoon.

Heat oil

In a deep, heavy-bottomed pot or Dutch oven, pour in 4 cups neutral oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and float up quickly with steady bubbling.

Dust shrimp

Place 1/2 cup all-purpose flour in a shallow dish. Toss the chilled, seasoned shrimp lightly in the flour to coat — this helps the batter adhere. Shake off excess flour.

Working in small batches (4–6 shrimp depending on pot size), dip each floured shrimp into the cold tempura batter, letting excess drip off gently, then carefully lower into the hot oil using tongs or a slotted spoon.

Fry until pale golden and crisp, about 2 to 3 minutes depending on shrimp size. Do not overcrowd the pot — maintain oil temperature between 330–360°F (165–182°C).

Use a slotted spoon to transfer fried shrimp to a wire rack set over a sheet pan or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining shrimp.

If you want an extra-crispy finish, once all shrimp are fried, return them in very small batches to the oil for a 15–30 second re-fry to further crisp the batter.

Make sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tablespoons sweet chili sauce (or 2 tbsp sriracha honey), 1 teaspoon soy sauce, and 1 tablespoon fresh lime juice. Whisk until smooth. Taste and adjust heat/sweetness or add a pinch of salt if needed.

Plate: place a bed of microgreens or shredded cabbage on a serving platter. Arrange hot rock shrimp tempura on top. Drizzle or dot the sauce over the shrimp, sprinkle thinly sliced scallions and toasted sesame seeds.

Serve immediately with extra lemon or lime wedges and additional sauce on the side for dipping.