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Shrimp Tempura Appetizer Recipe

Name: Thai Elephant Restaurants Shrimp Tempura Appetizer Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 12 each large raw shrimp (16/20 count), peeled and deveined, tails on; 1 cups ice water; 1 each egg (cold); 1 cups all-purpose flour; 1 tbs rice flour or cornstarch; 0.5 cups cold sparkling water (optional, for lighter batter); 0.25 tsp baking soda (optional, very small pinch); 0.25 tsp salt; 1.5 cups vegetable oil (for deep frying); 0.25 cups soy sauce (low-sodium preferred); 2 tbs rice vinegar; 1 tbs mirin (sweet rice wine) or 1 tbs honey; 1 tbs fresh ginger, finely grated; 0.5 tsp garlic, very finely minced (optional); 0.5 tsp sesame oil; 2 tsp water (to adjust strength); 1 each scallion, thinly sliced (for garnish); 2 each lemon wedges; 1 tsp toasted sesame seeds (optional); 2 tbs all-purpose flour (for dusting shrimp)

Inspired by Thai Elephant Restaurant

Time45m

Serves4

Lightly battered and deep fried shrimp in Japanese style served with savory ginger sauce

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Ingredients

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Shrimp and Batter

12 each large raw shrimp (16/20 count), peeled and deveined, tails on

1 cups ice water

1 each egg (cold)

1 cups 00 bread flour

1 tbs rice flour or cornstarch

1/2 cups cold sparkling water (optional, for lighter batter)

1/4 tsp baking soda (optional, very small pinch)

1/4 tsp Celtic sea salt

1 1/2 cups vegetable oil (for deep frying)

Ginger Dipping Sauce

1/4 cups soy sauce (low-sodium preferred)

2 tbs Rice vinegar

1 tbs mirin (sweet rice wine) or 1 tbs honey

1 tbs fresh ginger, finely grated

1/2 tsp garlic, very finely minced (optional)

1/2 tsp Toasted sesame oil

2 tsp water (to adjust strength)

1 each scallion, thinly sliced (for garnish)

Finishing & Garnish

2 each lemon wedges

1 tsp toasted sesame seeds (optional)

2 tbs all-purpose flour (for dusting shrimp)

Method

Prep Shrimp

Clean and Butterfly

Rinse shrimp and pat dry with paper towels. Using a small sharp knife, make a shallow slit along the belly to remove any remaining vein if necessary. For even cooking and a straighter tail, make 3 shallow cuts along the underside (not through) and gently press to straighten the shrimp.

Lightly Dust

Toss the prepared shrimp with 2 tablespoons of flour and a pinch of salt until lightly coated. This helps the batter adhere. Set shrimp on a plate and refrigerate for 10 minutes while you prepare the batter and oil.

Make Batter

Prepare Cold Liquid

Place 1 cup of ice water in a mixing bowl and add the cold egg; whisk briefly to combine. If using sparkling water, replace half of the ice water with it to make 1 cup total liquid (0.5 cup ice water + 0.5 cup sparkling). Keep the liquid very cold—briefly chill bowl if needed.

Combine Dry Ingredients

In a separate bowl, sift or lightly whisk together 1 cup all-purpose flour, 1 tablespoon rice flour (or cornstarch), 1/4 teaspoon salt and a very small pinch (1/4 tsp) baking soda if using. Do not overmix; lumps are fine for tempura.

Mix Batter

Just before frying, pour the dry mixture into the cold liquid and stir quickly with chopsticks or a fork for about 6–8 strokes until just combined. The batter should be slightly lumpy and thin—do not overwork. Maintain the batter cold by placing the bowl over another bowl with ice if needed.

Make Ginger Dipping Sauce

In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon mirin (or honey), 1 tablespoon finely grated fresh ginger, 1/2 teaspoon minced garlic (optional), 1/2 teaspoon sesame oil and 2 teaspoons water. Taste and adjust—add more vinegar for tang or a little more water if too strong. Transfer to serving dish and sprinkle sliced scallion and sesame seeds on top.

Fry Shrimp

Heat Oil

Pour about 1.5 cups (or enough to reach 2–3 inches deep) of vegetable oil into a medium heavy pot. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in ~45 seconds, it's ready.

Batter and Fry

Working in small batches of 3–4 shrimp to avoid crowding, hold each shrimp by the tail, dip into the batter letting excess drip off briefly, then carefully lower into the hot oil. Fry until batter is light golden and shrimp are cooked through, about 2–3 minutes depending on size. Turn once if needed. Do not overcook — shrimp should be opaque and slightly firm.

Drain

Use a slotted spoon or spider to transfer fried shrimp to a wire rack set over a baking sheet (or paper towels) to drain. Keep in a warm oven (200°F/95°C) for a few minutes if frying multiple batches to keep them crisp. Repeat with remaining shrimp, stirring batter gently before each batch if it thickens.

Finish and Serve

Arrange hot shrimp on a serving platter. Sprinkle toasted sesame seeds and sliced scallions over the dipping sauce if desired. Serve immediately with lemon wedges and the ginger dipping sauce on the side so guests can squeeze lemon or dip shrimp.