Description
Shrimp Tempura is a classic Japanese dish featuring large shrimp coated in a light, crispy batter and deep-fried to golden perfection. This recipe demonstrates how to prepare the batter with cold water and a delicate mix of flour and cornstarch, producing a crunchy texture that beautifully complements the tender shrimp inside. Serve with traditional dipping sauces like tentsuyu or ponzu for an authentic taste experience sure to impress your guests.
Ingredients
Scale
Shrimp
- 1 pound large shrimp, peeled and deveined
Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 cup ice-cold water
- 1 egg, beaten
- 1 teaspoon baking soda
- Salt, to taste
Frying
- Oil, for frying (vegetable or canola)
Serving
- Dipping sauce (for serving, e.g., tentsuyu or ponzu)
Instructions
- Prepare the shrimp: Peel and devein 1 pound of large shrimp, leaving the tails intact if desired for presentation. Pat them dry thoroughly to ensure the batter adheres well.
- Make the batter: In a bowl, mix 1 cup all-purpose flour, ½ cup cornstarch, 1 teaspoon baking soda, and a pinch of salt. Add 1 cup of ice-cold water and 1 beaten egg to the dry ingredients and gently whisk just until combined—do not overmix; lumps are fine to maintain a light, airy texture.
- Heat the oil: Pour vegetable or canola oil into a deep frying pan or pot, about 2-3 inches deep. Heat the oil to 350°F (175°C), which is ideal for tempura frying to achieve crispiness without oil absorption.
- Fry the shrimp: Working in small batches to avoid crowding, dip each shrimp into the batter, letting excess drip off, then carefully lower into hot oil. Fry for 2-3 minutes or until the shrimp turn golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve: Arrange the shrimp tempura on a serving plate and accompany with traditional dipping sauces such as tentsuyu or ponzu for a delicious finishing touch.
Notes
- Use ice-cold water for the batter to keep it light and crispy.
- Do not overmix the batter; small lumps help create the characteristic tempura texture.
- Maintain the oil temperature at around 350°F to prevent greasy tempura.
- Work in small batches to avoid lowering the oil temperature.
- Serve immediately for best crispiness.
