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Shrimp Tempura That’s Light and Crispy

Shrimp Tempura
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Crispy and light shrimp tempura, a classic Japanese appetizer, features succulent shrimp encased in a delicate, airy batter and fried to golden perfection. It is often served with a savory dipping sauce.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined, tails left on
  • 1 cup all-purpose flour, plus more for dusting
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup very cold sparkling water or club soda
  • Vegetable oil, for frying
  • For Dipping Sauce:
  • 1/2 cup dashi stock (or chicken broth)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon sugar

Instructions

  1. Prepare the shrimp: Make 2-3 shallow cuts on the underside of each shrimp to prevent curling during frying. Gently press to straighten.
  2. Prepare the dipping sauce: In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, then remove from heat and set aside.
  3. Prepare the tempura batter: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, and salt. Gradually add the very cold sparkling water or club soda, mixing until just combined. Do not overmix; a few lumps are fine.
  4. Heat the oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat the oil to 350°F (175°C).
  5. Dust the shrimp: Lightly dust each shrimp with a small amount of all-purpose flour. This helps the batter adhere.
  6. Dip and fry: Dip each floured shrimp into the tempura batter, allowing excess to drip off. Carefully place 2-3 shrimp into the hot oil, ensuring not to overcrowd the pot.
  7. Cook until golden: Fry for 2-3 minutes per side, or until the batter is light golden brown and crispy.
  8. Drain: Remove the fried shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve: Serve the shrimp tempura immediately with the prepared dipping sauce.

Notes

  • For extra crispy tempura, use very cold batter. You can even place the bowl of batter over an ice bath.
  • Do not overmix the batter; lumps are desirable for a light, airy texture.
  • Fry in small batches to maintain oil temperature and prevent soggy tempura.
  • You can also add other vegetables like sweet potato slices, bell pepper strips, or zucchini to the tempura batter and fry them.

Nutrition

Find it online: https://kitchenpivot.com/shrimp-tempura/