The Chef

Restaurants

Meals

Drinks

Restaurants›Tokyo Express Japanese Steakhouse & Seafood Restaurant›Shrimp Tempura Recipe

Shrimp Tempura Recipe

Name: Tokyo Express Japanese Steakhouse & Seafood Restaurants SHRIMP TEMPURA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 12 each large shrimp (16/20 size), peeled and deveined, tails on; 1 tsp fine sea salt; 0.25 tsp freshly ground black pepper; 0.25 cups potato starch or cornstarch (for dusting); 0.75 cups all-purpose flour; 0.25 cups cake flour or additional all-purpose flour; 0.75 cups ice-cold sparkling water (or very cold water); 4 each ice; 1 each large egg, lightly beaten; 2 tbsp rice flour (optional, for extra crispness); 0.125 tsp baking powder (optional, very small amount); 4 cups neutral oil with high smoke point (vegetable, canola, or peanut oil); 0.5 cups dashi (prepared stock) or low-sodium chicken broth; 2 tbsp light soy sauce; 2 tbsp mirin; 0.5 tsp granulated sugar; 2 tbsp grated daikon (optional); 1 tbsp thinly sliced scallion (optional); 2 each lemon wedges; 1 cups matchstick-cut daikon or shredded cabbage (optional)

Inspired by Tokyo Express Japanese Steakhouse & Seafood Restaurant

Time40m

Serves3

Make Shrimp Tempura Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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

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

1 tsp fine sea salt

1/4 tsp freshly ground black pepper

1/4 cups potato starch or cornstarch (for dusting)

Tempura Batter

3/4 cups 00 bread flour

1/4 cups cake flour or additional all-purpose flour

3/4 cups ice-cold sparkling water (or very cold water)

4 each ice

1 each large egg, lightly beaten

2 tbsp rice flour (optional, for extra crispness)

1/8 tsp baking powder (optional, very small amount)

Frying

4 cups neutral oil with high smoke point (vegetable, canola, or peanut oil)

Dipping Sauce (Tentsuyu)

1/2 cups dashi (prepared stock) or low-sodium chicken broth

2 tbsp light soy sauce

2 tbsp Mirin

1/2 tsp granulated sugar

2 tbsp grated daikon (optional)

1 tbsp thinly sliced scallion (optional)

Garnish / Serving

2 each lemon wedges

1 cups matchstick-cut daikon or shredded cabbage (optional)

Method

Shrimp Preparation

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. Leave tails on for presentation. Using a small sharp knife, make three shallow lengthwise slits along the underside of each shrimp (not cutting through) to help them straighten when fried. Lightly season both sides with 1 tsp salt and 1/4 tsp pepper.

Dust each shrimp lightly with 1/4 cup potato starch or cornstarch, shaking off excess. Place on a tray and refrigerate briefly (10–15 minutes) while you make the batter and heat the oil; this helps batter adhere.

Tempura Batter

Chill and mix

Place a small metal or glass bowl over another bowl filled with ice (or chill bowl in refrigerator). Add the beaten egg to the cold bowl, then pour in 3/4 cup ice-cold sparkling water. Stir once to combine.

In a separate bowl, whisk together 3/4 cup all-purpose flour, 1/4 cup cake flour (or extra AP flour), 2 tbsp rice flour (if using), and 1/8 tsp baking powder. Sift once to remove lumps.

Add the dry flour mixture to the liquid in two additions. Using chopsticks or a fork, mix briefly — just until incorporated. Do not overmix; a few small lumps are fine. Keep mixture cold by placing the bowl on ice and add 3–4 ice cubes to maintain chill if needed. The batter should be thin and slightly lumpy.

Do not rest the batter — use immediately while still cold for light, crisp tempura.

Frying

Heat oil

Pour about 3–4 cups neutral oil into a deep pot or heavy-bottomed pan to a depth of 2–3 inches. Heat over medium-high until oil reaches 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a small bit of batter into oil; it should sizzle and rise to the surface immediately, turning crisp and light golden in about 1 minute.

Working in small batches (2–4 shrimp at a time), hold a dusted shrimp by the tail and dip into the batter, allowing excess to drip off. Do not overcoat. Carefully lower into hot oil, tail pointing up/out of the oil if possible.

Fry shrimp for 1.5–2.5 minutes, turning once if necessary, until batter is puffed and pale golden. Avoid dark browning; tempura should be light and crisp. Maintain oil temperature between 340–360°F by adjusting heat.

Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a baking sheet or on paper towels for a minute. For extra crispness, return briefly (10–15 seconds) to hot oil just before serving to re-crisp if they cooled too long.

Dipping Sauce (Tentsuyu)

Make sauce

Combine 1/2 cup dashi (or low-sodium broth), 2 tbsp light soy sauce, 2 tbsp mirin, and 1/2 tsp sugar in a small saucepan. Warm over low heat just until sugar dissolves; do not boil. Remove from heat and let cool slightly. Stir in grated daikon and sliced scallion, if using.

Transfer sauce to a small serving bowl.

Serve

Arrange tempura shrimp on a platter over shredded cabbage or matchstick daikon. Serve immediately with tentsuyu dipping sauce, lemon wedges, and additional salt if desired.

Serves best hot and crisp — plan to eat within 10–15 minutes of frying for ideal texture.