Tempura Battered Shrimp Recipe

Prepare Shrimp

Pat shrimp dry with paper towels. If not already done, peel and devein leaving tails on. Make 3 small shallow slits on the underside of each shrimp (parallel to body) to help them stay straight while frying. Season lightly with 1/4 tsp salt and 1/8 tsp black pepper.

Heat Oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 3–4 cups). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of batter sizzles and rises quickly.

Make Ice-Cold Batter

In a medium bowl, whisk the egg with the ice water and rice vinegar. In another bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup cake flour (or extra AP flour) and 1 tsp baking powder and 1/4 tsp salt. Add the dry mix to the egg mixture and stir gently with chopsticks or a fork—do not overmix; small lumps are fine. Add a few ice cubes to keep batter ice-cold. The batter should be thin but coat the back of a spoon. If it becomes warm, refrigerate briefly.

Dredge and Batter

Lightly dust each seasoned shrimp in the 1/2 cup all-purpose flour (this helps the batter cling). Shake off excess flour, then dip shrimp into the cold tempura batter, letting excess drip back into the bowl.

Fry Shrimp

Working in small batches (3–5 shrimp depending on pot size), carefully lower battered shrimp into oil. Fry at 350°F (175°C) until golden and crisp, about 2–3 minutes per side. Do not overcrowd the oil; maintain temperature between batches. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a pinch of salt. Keep fried shrimp warm in a 200°F (95°C) oven on the rack while you finish remaining batches.

Make Sauce: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, 1 teaspoon honey (or sugar), 1 teaspoon rice vinegar (or lemon juice), 1/2 teaspoon minced garlic, 1/4 teaspoon sesame oil and 1/8 teaspoon salt until smooth and balanced. Taste and adjust heat/sweetness to preference. Refrigerate until ready to serve.

Plate: Arrange tempura shrimp on a serving platter. Drizzle boom boom sauce over the shrimp (about 2–3 tablespoons for the whole batch) or serve sauce on the side for dipping.

Garnish: Sprinkle with sliced green onions and toasted sesame seeds if using. Serve with lemon wedges alongside for squeezing over the shrimp.