For an extra light and airy batter, use a combination of all-purpose flour and cake flour (half and half). Keep the batter cold by placing the bowl over a larger bowl filled with ice water. Serve immediately with your favorite tempura dipping sauce, such as tentsuyu or a simple soy sauce with grated daikon radish and ginger.
Crispy Shrimp Tempura
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS112
Experience the delicate crunch of authentic Japanese-style shrimp tempura, crafted with a light and airy homemade batter. These delectable morsels are perfect as an elegant appetizer, a satisfying main course, or a sophisticated finger food for your next gathering. Prepare to impress with this golden, crispy delight!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol173 mg
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Fiber1 g
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Protein26 g
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Saturated Fat15 g
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Sodium210 mg
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Fat112 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Gather all ingredients. Ensure the water is ice cold for the best batter consistency. (5 minutes)
02 Step
Recipe View Heat vegetable oil in a deep-fryer or large, heavy-bottomed pot to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control. (10 minutes)
03 Step
Recipe View In a large bowl, whisk together flour, cornstarch, and salt. Create a well in the center of the dry ingredients. (2 minutes)
04 Step
Recipe View Pour ice water and egg yolk into the well. Gently mix with chopsticks or a fork, just until moistened. The batter should remain slightly lumpy – avoid overmixing. Gently fold in the lightly beaten egg whites. (3 minutes)
05 Step
Recipe View Dip one shrimp at a time into the batter, ensuring the body is well-coated while leaving the tail exposed for an elegant presentation. (2 minutes)
06 Step
Recipe View Carefully lower 3-4 battered shrimp into the hot oil, ensuring not to overcrowd the fryer. Fry until golden brown and crispy, about 1 1/2 to 2 minutes per batch. (2 minutes)
07 Step
Recipe View Remove the tempura with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining shrimp, battering just before frying to maintain optimal crispness. (Variable time)
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Garret Hammes
Jan 14, 2025This recipe is fantastic! The batter is so light and crispy, just like what you get in a restaurant.
Vicenta Pouros
May 10, 2024I've tried other tempura recipes before, but this one is by far the best. The ice water makes a huge difference!
Austyn Smitham
May 1, 2024Great recipe! My family loved it. I added a pinch of baking soda to the batter for extra crispiness, and it worked perfectly.