Say, "whoo!" Tempura (6 Pcs) Recipe
Tempura batter-dipped shrimp covered in crispy panko flakes fried until their coating becomes a perfect golden color. Served with homemade dipping sauce.
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.
Tempura Shrimp
Dipping Sauce
Method
Prepare the Tempura Shrimp
- 1
Prepare the Shrimp
Pat the shrimp dry with paper towels to remove excess moisture. This ensures a crispy coating.
- 2
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Slowly add in the ice-cold water, mixing until just combined. Avoid overmixing; some lumps are okay.
- 3
Coat the Shrimp
Dip each shrimp into the tempura batter, allowing excess batter to drip off. Then, coat each shrimp in panko breadcrumbs for extra crunch.
Fry the Tempura
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully lower the battered and panko-coated shrimp into the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.
- 6
Drain and Serve
Using a slotted spoon, remove the tempura shrimp from the oil and place them on a plate lined with paper towels to absorb excess oil. Keep warm while you fry the remaining shrimp.
Make the Dipping Sauce
- 7
Combine Ingredients
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, sugar, grated daikon radish, and sesame seeds until the sugar dissolves.
Serve the Dish
- 8
Plate the Tempura
Arrange the crispy tempura shrimp on a serving plate and serve alongside the dipping sauce.
