Go Back
–+ servings
Crispy Homemade Shrimp Tempura That Will Wow Your Taste Buds Recipe

Crispy Homemade Shrimp Tempura That Will Wow Your Taste Buds Recipe

This Crispy Homemade Shrimp Tempura offers a delightful Japanese dish that will wow your taste buds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Equipment

  • Deep pan or fryer

Ingredients
  

Shrimp and Batter

  • 1 lb Jumbo shrimp Choose the freshest shrimp
  • 2 cups Vegetable oil Ideal for frying
  • 1 cup Potato starch Creates a light and crispy texture
  • 1 cup Cake flour Adds delicate consistency
  • 1 teaspoon Salt Enhances overall taste
  • 1 cup Very cold water Using ice water is better

Dipping Sauce

  • 1 cup Tsuyu Soup Concentrate Adjust to taste
  • 1 cup Cold water Dilutes the concentrate

Instructions
 

Shrimp Preparation

  • Peel and devein the shrimp, leaving the tails intact for easy handling and presentation.
  • Make small slits along the back of each shrimp and gently snap to straighten them for uniform cooking and better texture.
  • Pat the shrimp dry thoroughly using paper towels to ensure the batter adheres properly.

Batter Preparation

  • In a bowl, combine the potato starch, cake flour, salt, and very cold water. Whisk lightly to keep the batter cold and slightly lumpy for a crisp tempura texture.
  • Toss the prepared shrimp in the batter until they are fully coated with a thin layer.

Frying

  • Heat the vegetable oil in a deep pan or fryer to 350°F (175°C), which is ideal for frying tempura to a crisp without absorbing excess oil.
  • Carefully place shrimp in the hot oil in small batches to avoid overcrowding. This ensures even cooking and a crispy texture.
  • Drizzle any excess batter over the shrimp while frying and flip them to create extra crispy edges.
  • Remove the shrimp once golden and crisp, allowing excess oil to drain on a wire rack or paper towel.

Dipping Sauce Preparation

  • Combine the Tsuyu Soup Concentrate with cold water to create a refreshing and savory dipping sauce to complement the tempura.

Notes

Using very cold water or ice water is crucial to achieving a light, crispy batter. Do not overmix the batter; lumps are desired for better texture. Fry shrimp in small batches to maintain oil temperature and avoid soggy tempura. Drain the cooked shrimp on a wire rack for better crispiness compared to paper towels. Adjust the Tsuyu dipping sauce concentration according to taste preferences.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 500mgPotassium: 250mgFiber: 1gSugar: 1gCalcium: 2mgIron: 10mg
Keyword Crispy Shrimp Tempura, Fried Shrimp, Homemade Tempura, Japanese Appetizer, Shrimp Recipe, Tempura Recipe
Tried this recipe?Let us know how it was!