Shrimp Tempura Recipe
Lemongrass, toasted sesame, chili crunch
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp Tempura Ingredients
Method
Cooking Directions
Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add the cold water and mix until just combined. Be careful not to overmix; it should be slightly lumpy. Add the ice cubes to keep the batter cold.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). You can test the oil by dropping a small amount of batter into it; it should sizzle and rise to the surface.
Fry the Shrimp
Dip each shrimp into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Serve and Garnish
Once all shrimp are fried, arrange them on a serving plate. Sprinkle with finely chopped lemongrass, toasted sesame seeds, and drizzle with chili crunch. Add salt to taste and enjoy!