Japanese Shrimp Tempura is a crispy and light dish that features shrimp coated in a thin batter and fried until golden. The crunchy texture makes it super tasty!
Every bite is like a little celebration! I love to dip mine in a sweet soy sauce and feel like a master chef, even if I just watched a video to learn it! 🍤
Key Ingredients & Substitutions
Shrimp: Choose large, fresh shrimp for the best flavor. If they’re unavailable, you can use thawed frozen shrimp. Just make sure they’re peeled and deveined for convenience.
Flour and Cornstarch: All-purpose flour gives the batter its structure, while cornstarch makes it extra crispy. If you’re avoiding gluten, consider using a gluten-free flour blend instead.
Egg: The egg adds richness. If you prefer a vegan option, you can replace it with a mixture of flaxseed meal and water (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes).
Dashi stock: For a real authentic taste, use dashi. However, if you can’t find it, a light chicken or vegetable broth works as a substitute, but the flavor will be slightly different.
How Do You Achieve the Perfect Tempura Batter?
The batter is crucial for achieving that light and crispy texture. Remember to keep the ingredients cold. Cold water helps keep the batter light. Overmixing is a common mistake that can lead to a chewy texture.
- First, beat the egg lightly and then add the ice-cold water.
- Gently fold in the sifted flour and cornstarch until just combined. A few lumps are okay. The key is to keep it cold and slightly lumpy.
- Add baking soda if you want extra lightness. Just a little can make a big difference!
This method gives you that delightful crunch and airy bite to your tempura, making it a crowd-pleaser every time!
How to Make Japanese Shrimp Tempura
Ingredients You’ll Need:
For the Shrimp Tempura:
- 12 large shrimp, peeled and deveined, tails left on
- 1 cup all-purpose flour, sifted
- 1/2 cup cornstarch
- 1 large egg
- 1 cup ice-cold water
- 1/4 teaspoon baking soda (optional, for extra crispiness)
- Vegetable oil, for deep frying
- Lemon or lime wedges (for garnish)
- Fresh chopped parsley or shiso leaves (optional, for garnish)
For the Tempura Dipping Sauce (Tentsuyu):
- 1/2 cup dashi stock (or substitute with light chicken broth)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- Toasted sesame seeds (for serving)
How Much Time Will You Need?
This delicious Japanese Shrimp Tempura takes about 20 minutes to prepare and around 15 minutes for cooking. It’s perfect for a quick dinner or an impressive appetizer for guests!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by making small incisions on the underside of each shrimp. This helps prevent them from curling during frying. After that, pat them dry with paper towels to ensure a nice crust.
2. Make the Tempura Batter:
In a medium bowl, lightly beat the egg. Pour in the ice-cold water and mix gently. Then, add the sifted flour, cornstarch, and baking soda (if you’re using it) to the mixture. Stir with chopsticks or a fork, being careful to keep it lumpy—this is what keeps the batter crispy!
3. Heat the Oil:
Pour vegetable oil into a deep frying pan or pot to about 2-3 inches deep. Heat the oil to 350°F (175°C). You can use a thermometer for accuracy, or drop a small bit of batter in to see if it sizzles!
4. Fry the Shrimp:
Dip each shrimp into the tempura batter, making sure to coat it lightly and evenly. Carefully place them in the hot oil, but don’t crowd the pan! Fry them for about 2-3 minutes, or until the batter turns a beautiful light golden color. Use a slotted spoon to remove them and let them drain on paper towels.
5. Make the Dipping Sauce:
In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Bring it to a gentle simmer while stirring to dissolve the sugar. Once dissolved, take it off the heat and pour it into a small serving bowl. Optionally, sprinkle some toasted sesame seeds on top for added flavor!
6. Serve:
Arrange the crispy tempura shrimp on a serving plate lined with paper towels to absorb any excess oil. Garnish with lemon or lime wedges and fresh parsley or shiso leaves if you like. Serve hot with the dipping sauce on the side for a delightful experience!
Enjoy your crunchy and light Japanese Shrimp Tempura with a refreshing citrus squeeze and savory dipping sauce!
Can I Use Frozen Shrimp for Tempura?
Yes, you can use frozen shrimp! Just make sure to fully thaw them before cooking. Thaw shrimp in the refrigerator overnight or in a sealed bag submerged in cold water for a quicker option. Pat them dry to ensure a crispy finish.
How Do I Keep the Oil at the Right Temperature While Frying?
To maintain the oil temperature, avoid overcrowding the frying pan, which can lower the oil temperature. If the oil cools too much, the batter won’t crisp up. You can adjust the heat as needed. A small piece of batter should sizzle vigorously when the oil is at the right temperature.
Can I Make Tempura in Advance?
Tempura is best enjoyed freshly fried for maximum crispiness. However, you can prepare the batter and shrimp in advance. Freeze the shrimp after battering them, then fry straight from the freezer. Just add a minute or two to the frying time!
What If My Tempura Batter Is Too Thick?
If your batter seems too thick, you can gently whisk in a little more ice-cold water until the desired consistency is reached. It should be lumpy and light, not a smooth paste. Remember, for optimal texture, keep the batter cold and avoid overmixing!
