Tempura Shrimp Recipe
Make Tempura Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Tempura batter
Frying & finishing
Dipping sauce (Tentsuyu)
Method
Shrimp
- 1
Prepare shrimp
Rinse the shrimp under cold water, pat dry thoroughly with paper towels. Make 3 shallow diagonal slits along the underside of each shrimp (away from the tail) to prevent curling when frying. Lightly season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Dust each shrimp very lightly with 2 tablespoons cornstarch, shaking off excess — this helps the batter adhere.
Tempura batter
- 2
Chill equipment
Place a medium mixing bowl in the freezer for 5 minutes and keep the water and seltzer ice-cold. Cold batter yields crisper tempura.
- 3
Mix batter
Remove the bowl from the freezer. In the chilled bowl, gently whisk 1 lightly beaten cold egg with 1 cup ice-cold water (and 1/4 cup ice-cold seltzer if using) for 5–10 seconds. Do not overmix; small lumps are fine. In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup rice flour, 2 tbs cornstarch, 1/2 tsp baking powder (optional), and 1/4 tsp salt. Quickly fold the dry mix into the wet mixture with a few gentle strokes until just combined. The batter should be slightly lumpy and cold. Keep the bowl over a larger bowl filled with ice to maintain temperature if needed. Do not rest the batter; use immediately.
Frying & finishing
- 4
Heat oil
Pour about 3–4 cups of neutral oil into a deep, heavy-bottomed pot or Dutch oven so you have 2–3 inches of oil. Heat to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil; it should sizzle and rise immediately without browning too fast.
- 5
Fry shrimp—first cook (blanch)
Working in small batches (3–4 shrimp at a time), dip each cornstarch-dusted shrimp into the batter, allowing excess to drip off gently. Carefully lower shrimp into the hot oil. Fry until the batter sets and the shrimp turn opaque, about 30–45 seconds; do not let them brown. Remove and drain on a wire rack or paper towel-lined tray. This step helps ensure even cooking and prevents over-browning on the final fry.
- 6
Fry shrimp—final crisp
Increase oil temperature slightly to 360–375°F (182–190°C). Return the pre-fried shrimp in batches and fry until the batter turns pale golden and crisp, about 45–75 seconds. Turn once for even color. Do not overcrowd the pot. Remove shrimp and drain on a wire rack over a baking sheet or on paper towels. Immediately season lightly with a pinch of salt, if desired.
- 7
Finish and serve
Arrange tempura shrimp on a plate or bamboo mat, garnish with chopped green onion and lemon wedges if using. Serve promptly with tentsuyu (dipping sauce) and a small dish of grated daikon on the side.
Dipping sauce (Tentsuyu)
- 8
Make sauce
In a small saucepan, combine 3/4 cup dashi, 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 tsp sugar (optional). Bring to a gentle simmer over medium heat just until warmed and the sugar dissolves (about 1–2 minutes). Remove from heat and let cool slightly.
- 9
Serve
Transfer sauce to a shallow bowl. Place a small spoonful of grated daikon radish on the side for guests to add to their sauce if desired.
