Shrimp Tempura
Crispy Japanese fried shrimp coated in a delicate, airy batter and served with a tangy dipping sauce. Perfect as an appetizer or light main course with steamed rice.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
Ingredients
- 12 count large shrimp, peeled and deveined
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 cups vegetable oil for frying
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup ice water
- 1 count egg yolk
- ½ cup dashi broth
- ¼ cup soy sauce
- ¼ cup mirin
- ½ tablespoon fresh ginger, grated
- ½ cup daikon radish, grated
Instructions
- 1
Pat shrimp dry with paper towels. Season lightly with salt and white pepper.
- 2
In a small bowl, combine dashi, soy sauce, and mirin. Stir in grated ginger and set aside.
- 3
Heat oil in a deep-sided skillet or wok to 350°F, using an instant-read thermometer to monitor temperature.
- 4
In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
- 5
In another bowl, whisk egg yolk with ice water until combined.
- 6
Pour wet ingredients into dry ingredients. Stir gently with chopsticks until just combined—lumps are okay. Keep batter cold.
- 7
Dip each shrimp into the cold batter, coating completely, then carefully place into hot oil.
- 8
Fry in batches of 4-6 shrimp for 2-3 minutes until golden and crispy, turning halfway through. Do not crowd the pan.
- 9
Transfer fried shrimp to a paper towel-lined plate to drain.
- 10
Arrange tempura shrimp on a serving platter. Top dipping sauce with grated daikon radish.
- 11
Serve immediately with dipping sauce on the side and steamed rice if desired.
Tools you’ll need
- 12-inch skillet or wok
- instant-read thermometer
- paper towels
- large mixing bowl
- small mixing bowl
- whisk
- chopsticks
- slotted spoon
- microplane grater
- serving platter
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