Japanese Shrimp Tempura is a fun and crispy dish! It features fresh shrimp that are lightly battered and fried to golden perfection. Perfect as a snack or part of a meal.
Who doesn’t love watching those shrimp puff up in the hot oil? I always add a side of dipping sauce for a zesty kick. Trust me, you’ll want to make this again and again!
Key Ingredients & Substitutions
Shrimp: Large shrimp are best for tempura, but feel free to use medium ones if that’s what you have. If you can’t find shrimp, try using vegetables like sweet potatoes, zucchini, or bell peppers!
All-purpose flour: This flour gives tempura its classic texture. If you’re gluten-free, try using a gluten-free flour blend for similar results.
Egg: Some prefer to skip the egg for a vegan option. You can replace it with a spoonful of cornstarch mixed with water for a similar binding effect.
Sparkling water: The fizz from sparkling water is key to creating a crispy batter. If you don’t have it, regular ice water works fine too.
Dashi stock: For convenience, you can use store-bought dashi or, if unavailable, mix water with dashi powder. Alternatively, soy sauce and water can serve as a quick substitute.
How Do I Get the Perfectly Crispy Tempura?
To achieve that delightful crunch, focus on your batter and frying technique! Here’s how to do it:
- First, make sure your sparkling water is very cold. This helps the batter puff up when frying.
- Keep the batter mixing to a minimum. A lumpy batter is better; over-mixing can lead to a dense texture.
- Fry the shrimp in small batches to avoid crowding. This ensures even cooking and crispy results.
- Maintain the oil temperature. Use a thermometer to keep it at about 340°F (170°C), adjusting the heat as necessary.
By following these tips, you’ll create that satisfying crunch everyone loves in tempura! Enjoy every bite of your delicious shrimp tempura!
Japanese Shrimp Tempura
Ingredients You’ll Need:
For the Tempura:
- 12 large shrimp, peeled and deveined, tails left on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup ice-cold sparkling water (or ice water)
- 1/4 teaspoon baking powder (optional, for extra crispiness)
- A pinch of salt
- Vegetable oil for deep frying (around 4 cups)
- Lemon wedges, for serving
- Fresh parsley or shiso leaves, for garnish (optional)
For the Tempura Dipping Sauce (Tentsuyu):
- 1/2 cup dashi stock (or substitute with 1/2 cup water + 1 tsp dashi powder)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- Toasted sesame seeds (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-15 minutes to fry the shrimp. If you include the time to make the dipping sauce, the total time is about 30-35 minutes. This means you can enjoy this delicious dish in no time!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the shrimp under cool water and then pat them dry with paper towels. To stop the shrimp from curling up while cooking, make 3 shallow diagonal cuts along the belly of each shrimp.
2. Make the Tempura Dipping Sauce:
In a small saucepan, mix the dashi stock, soy sauce, mirin, and sugar. Heat over low heat just until the sugar dissolves, stirring gently. Once done, remove it from the heat and set aside to cool. You can sprinkle toasted sesame seeds on top just before serving for a little extra flair.
3. Make the Tempura Batter:
In a mixing bowl, lightly beat the egg and then add the ice-cold sparkling water. Stir gently so that it mixes well. In another bowl, sift together the flour, cornstarch, baking powder, and salt. Now, quickly add the dry ingredients to the egg mixture and stir lightly. Remember, the batter should be lumpy! Over-mixing will make it dense, and we want it light and fluffy.
4. Heat the Oil:
In a deep frying pan or a pot, add enough vegetable oil to reach a depth of about 2 to 3 inches. Heat the oil until it reaches 340°F (170°C) on a thermometer. If you don’t have a thermometer, sprinkle a small drop of batter into the oil; if it sizzles and quickly rises, you’re ready to fry!
5. Coat and Fry the Shrimp:
To help the batter stick better, lightly dust the shrimp with a little flour. Dip each shrimp into the batter, letting any excess drip off, and then carefully place it into the hot oil. Fry the shrimp in small batches, turning them occasionally, for about 2-3 minutes until they’re golden brown and crispy.
6. Drain and Keep Warm:
Using a slotted spoon, carefully remove the shrimp from the oil and let them drain on a plate lined with paper towels. If you’re frying multiple batches, you can keep the finished tempura warm in a low oven set to about 200°F (90°C).
7. Serve:
Place the crispy shrimp on a serving platter lined with paper towels. While it’s optional, you can garnish with fresh parsley or shiso leaves, and serve with lemon wedges on the side. Don’t forget to add the dipping sauce!
Enjoy your light and crispy Japanese Shrimp Tempura! It’s the perfect treat that’s sure to impress your family and friends!
Can I Use Frozen Shrimp for Tempura?
Yes, you can use frozen shrimp! Just be sure to thaw them completely in the fridge or under cold running water before using. Pat them dry to remove excess moisture, which helps the batter stick better.
Is There a Way to Make Tempura Batter Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend and check that your cornstarch is also gluten-free. This way, you can enjoy delicious crispy tempura without gluten!
How Should I Store Leftover Tempura?
Leftover tempura is best eaten fresh, but if you do have any left, store it in an airtight container in the fridge for up to 2 days. To reheat, place it in the oven at 350°F (175°C) for about 10-15 minutes for maximum crispiness.
Can I Use Other Vegetables for Tempura?
Yes! Tempura is versatile, and many vegetables work wonderfully like zucchini, sweet potatoes, bell peppers, or even broccoli. Just slice them into bite-sized pieces and follow the same battering and frying steps.
