This Japanese Shrimp Tempura is a crispy treat that features juicy shrimp wrapped in a light, airy batter. It’s like a warm hug for your taste buds!
Perfect for dipping in a tasty sauce, these golden delights are hard to resist. I love pairing them with rice for a fun meal that makes everyone happy! 🍤
Key Ingredients & Substitutions
Shrimp: Large, fresh shrimp work best for tempura. If fresh shrimp isn’t available, frozen shrimp will work; just make sure they’re fully thawed and patted dry.
Flour: All-purpose flour is standard, but you can also use rice flour for a lighter, crispier batter. Another option is tapioca flour or a gluten-free blend if you need it gluten-free.
Oil: Vegetable or canola oil is great for frying, but peanut oil is a fantastic choice too! It has a high smoke point and adds a wonderful flavor.
Dashi: If you don’t have dashi stock, use chicken or vegetable broth for a different flavor. You can also make a simple version with miso, water, and a seaweed like kombu.
How Do I Make the Batter Crispy and Light?
The batter’s texture is key for that light, crispy finish. Here’s how to achieve it:
- Use cold water and a cold egg for the batter. This helps to create steam when frying, making the batter puff up.
- Mix gently! Overmixing activates the gluten and makes the batter chewy instead of crispy.
- Keep your batter lumpy. A few lumps are okay; they lead to better texture once fried.
Finally, don’t forget to fry in small batches. This keeps the oil temperature steady, ensuring your shrimp cook evenly and become perfectly crispy!
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 (for dredging)
- 1 cup all-purpose flour (for batter)
- 1 large egg
- 1 cup ice-cold water
- 1/2 tsp baking powder (optional for extra crispiness)
- Vegetable oil or canola oil, for deep frying
- Lemon or lime wedges, for serving
- Grated daikon radish (optional, for serving)
For the Tempura Dipping Sauce (Tentsuyu):
- 1/2 cup dashi stock (or water with dashi powder)
- 2 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tsp sugar
How Much Time Will You Need?
This delicious Japanese Shrimp Tempura recipe takes about 20 minutes to prepare and about 10 minutes to fry. You’ll spend a little time prepping the shrimp and making the batter, but the frying is quick. In just about 30 minutes, you’ll have a crispy, golden dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining the shrimp, making sure to leave the tails on for a lovely presentation. To prevent the shrimp from curling while frying, make a few shallow cuts on the underside of each shrimp.
2. Dredge the Shrimp:
Next, lightly coat the shrimp in 1 cup of all-purpose flour. This step helps the batter stick to the shrimp better, ensuring a crispy finish.
3. Make the Batter:
In a mixing bowl, lightly beat the egg. Then add the ice-cold water and stir gently. Add 1 cup of all-purpose flour and the baking powder (if you’re using it) to the egg mixture. Mix lightly with chopsticks or a fork, but be careful not to overmix. The batter should remain lumpy and cold for the best results.
4. Heat the Oil:
Heat oil in a deep frying pan or pot to about 340-360°F (170-180°C). It’s important to maintain the right temperature for a nice crispy texture.
5. Fry the Shrimp:
Now comes the fun part! Dip each floured shrimp into the batter, coating it well, then carefully place it into the hot oil. Be sure not to overcrowd the pan; fry the shrimp in batches for even cooking.
6. Check for Doneness:
Fry the shrimp for about 2-3 minutes until they are golden brown and crispy. Use a slotted spoon to remove them from the oil, and drain on paper towels to remove excess oil.
7. Make the Dipping Sauce:
While the shrimp are frying, you can prepare the dipping sauce. In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Heat gently until the sugar dissolves, and then let it cool to room temperature.
8. Serve:
Serve the shrimp tempura hot with the dipping sauce on the side. You can also garnish with lemon or lime wedges and optional grated daikon radish for an authentic touch.
Now you’re ready to enjoy your homemade crispy, golden Japanese Shrimp Tempura with a refreshing dipping sauce. Dig in!
Can I Use Different Types of Shrimp?
Absolutely! You can use any large shrimp or even prawns. Just ensure they’re fresh or fully thawed if frozen, and remember to peel and devein them before cooking.
Can I Make the Batter Ahead of Time?
It’s best to make the batter just before frying for the crispiest results. If you need to prep earlier, keep the flour and liquid components separate until you’re ready to cook. Cold batter is key to achieving that delightful texture!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. However, the batter won’t be as crispy when reheated. For the best experience, enjoy them shortly after frying!
What Can I Serve with Shrimp Tempura?
Shrimp tempura is delightful on its own, but you can pair it with steamed rice, noodle dishes, or a fresh salad. It’s also great as a crunchy addition to sushi rolls or served alongside other tempura vegetables!
