Shrimp Tempura Recipe
Large shrimp deep-fried with our special extra-light batter and served with our own Tempura sauce.
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Ingredients
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Shrimp
Extra-light Tempura Batter
Tempura Dipping Sauce (Tentsuyu)
Frying & Serving
Method
Shrimp
- 1
Prepare and season
Rinse shrimp and pat dry thoroughly with paper towels. Make 3 shallow diagonal slits on the underside of each shrimp to prevent curling (do not cut through). Lightly sprinkle both sides with kosher salt and white pepper. Dust each shrimp very lightly in cornstarch and shake off excess — this helps the batter adhere.
Extra-light Tempura Batter
- 2
Chill equipment
Place a mixing bowl in the refrigerator or fill it with ice for a few minutes so it is very cold. Keep sparkling water chilled; leave egg in the refrigerator until ready.
- 3
Make batter
Into the chilled bowl, pour the ice-cold sparkling water and add the lightly beaten egg and cold vodka (if using). Add the sifted cake flour, cornstarch, rice flour and baking soda. Using chopsticks or a fork, stir briefly and gently just until combined — lumps are fine. Do not overmix. Keep the bowl over ice or in a cold spot; the batter needs to remain very cold and slightly lumpy for a light, airy coating.
- 4
Consistency check
Batter should be thin enough to coat shrimp in a light layer but not run off completely (similar to single cream). If it seems too thick, add one tablespoon of ice-cold sparkling water at a time.
Frying & Serving
- 5
Heat oil
In a deep pot or fryer, add oil and heat to 175°C (350°F). If you don't have a thermometer, test by dropping a little batter into the oil — it should sink slightly then rise immediately and create bubbly ridges.
- 6
Fry shrimp
Working in small batches (2–4 shrimp at a time), hold a shrimp by the tail, dip the body into the batter allowing excess to drip back into the bowl, then gently lower into the hot oil. Fry until batter is pale golden and crisp, 1.5–2.5 minutes depending on shrimp size. Do not overcrowd. Turn shrimp once if needed. Remove with a slotted spoon or spider and drain on a wire rack over a sheet tray or on paper towels.
- 7
Second fry (optional for extra crisp)
For an extra-light, very crisp finish, let fried shrimp rest 1 minute, then return to oil heated to 190°C (375°F) for 20–30 seconds. Drain again.
- 8
Keep warm
If frying multiple batches, keep finished shrimp on a wire rack in a low oven (100–110°C / 210–230°F) to stay warm and crispy while you finish the rest.
- 9
Tempura Dipping Sauce (Tentsuyu)
- 10
Make sauce
Combine dashi, light soy sauce, mirin and sugar in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve the sugar, then remove from heat. Let cool slightly. Transfer to small individual dipping bowls and top with grated daikon if using.