Shrimp Or Fish Tempura Recipe

Prepare oil

Pour vegetable oil into a deep pot or heavy-bottomed saucepan to a depth of about 2–3 inches (roughly 4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and float immediately without burning.

Make batter

Put the egg in a mixing bowl and lightly beat. Add the ice-cold sparkling water and stir briefly to combine. In a separate bowl, whisk together all-purpose flour, rice flour, baking powder, and 1/2 tsp salt. Add the dry mix to the egg-water mixture and fold gently with chopsticks or a fork until just combined — batter should be lumpy and cold (do not overmix). Keep the batter chilled in a bowl set over another bowl with ice if your kitchen is warm.

Dust seafood

Pat shrimp or fish dry with paper towels. Season lightly with 1/2 tsp fine salt and 1/4 tsp black pepper. Lightly toss each piece in 1/4 cup cornstarch to dry the surface; shake off excess. This helps the batter cling.

Working in small batches (2–4 pieces depending on pot size), dredge each cornstarch-dusted piece briefly into the chilled tempura batter, letting excess drip back into the bowl. Gently lower into the hot oil, spacing pieces so they don't touch. Fry shrimp 1.5–2.5 minutes until pale golden and the shrimp are opaque; fry fish strips 2.5–3.5 minutes until golden and cooked through. Maintain oil temperature at about 325–350°F (160–175°C) — if oil gets too hot, reduce heat; if it cools too much, increase heat.

Use a slotted spoon or spider to remove pieces and drain on a wire rack set over a sheet pan or on paper towels. Repeat until all seafood is cooked. Serve immediately for best texture.

Combine 1/2 cup mayonnaise, minced jalapeño, 1 tbsp lime juice, 1/2 tsp honey (if using), 1/4 tsp garlic powder, and 1/8 tsp salt in a small bowl. Taste and adjust heat or acidity: add more lime if too rich or another pinch of salt if needed. Chill until ready to serve. If you prefer a smoother sauce, pulse briefly in a blender or use an immersion blender.

In a medium bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, and 2 tbsp sliced scallions. Whisk together 1 tbsp rice vinegar, 1 tsp neutral oil, 1/2 tsp sugar, and 1/8 tsp salt; toss with the cabbage mixture to lightly dress. Let sit 5–10 minutes to mellow and slightly soften.

Arrange a bed of the cabbage mix on a platter or on individual plates. Top with hot tempura shrimp or fish. Drizzle or dot the jalapeño mayo over the tempura (or serve on the side for dipping). Garnish with micro cilantro and serve with lime wedges.