Japanese Shrimp Tempura is a crispy and golden delight! It features fresh shrimp coated in a light batter and fried until perfectly crunchy. Each bite is a tasty treat!
These tempura shrimp are like little crispy hugs for your mouth! I love dipping them in soy sauce and feeling all the flavors come together. Yum!
Making tempura is super fun and easy. Just mix the batter, dip the shrimp, and fry them up. It’s a great idea for a snack or a fancy dinner!
Key Ingredients & Substitutions
Shrimp: Large shrimp are the star here. If you’re looking for alternatives, you can use fish or vegetables like sweet potatoes, zucchini, or bell peppers. Just remember to cut them size-appropriate for frying.
All-purpose flour: This is a classic choice for the tempura batter. If you want a gluten-free option, try using rice flour or a gluten-free all-purpose blend instead.
Ice-cold water: The colder the water, the crispier the batter! You can also use sparkling water for an extra light texture.
Dashi stock: This adds a wonderful umami flavor. If you don’t have it, use a mix of water and soy sauce or even vegetable broth as an alternative.
How Can I Make Sure My Tempura Batter is Perfect?
The tempura batter is key to that lovely crispy coating. Here’s how to make it just right:
- Keep everything cold: Use ice-cold water and serve quickly to maintain batter temperature.
- Mix just enough: Stir the batter rapidly but don’t overmix; it’s okay if it’s a bit lumpy.
- Dust the shrimp first: A light coating of flour helps the batter stick better, preventing soggy tempura.
With these tips, you’ll achieve perfectly crispy shrimp tempura every time! Enjoy your cooking!
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
- 1 large egg
- 1 cup ice-cold water
- 1/2 cup cornstarch or potato starch (for extra crispiness)
- Vegetable oil (for deep frying)
- Salt (to taste)
- For the Tempura Dipping Sauce:
- 1/2 cup dashi stock (or water with a dash of soy sauce)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- Optional:
- Toasted sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes prepping the ingredients, about 10 minutes making the batter, and then 10 minutes frying the shrimp. It’s quick and perfect for a delightful meal!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining your shrimp, but leave the tails on for presentation. To prevent the shrimp from curling during frying, make shallow slits on the belly side of each shrimp.
2. Make the Dipping Sauce:
In a small saucepan, mix together the dashi stock (or water with soy sauce), soy sauce, mirin, and sugar. Heat it gently over low heat until the sugar dissolves. Once ready, remove it from the heat and let it cool. This sauce will be perfect for dipping your tempura.
3. Make the Batter:
In a mixing bowl, lightly beat the egg. Then add in the ice-cold water. Next, sift in the all-purpose flour and cornstarch. Stir the mixture lightly and just enough to combine—it’s okay if it’s a little lumpy! Keeping the batter cold helps achieve that crispy texture.
4. Heat the Oil:
In a deep frying pan or pot, heat vegetable oil to about 350°F (175°C). You can test if the oil is hot enough by dropping a small amount of batter into the oil; it should sizzle and float!
5. Fry the Shrimp:
Lightly dust each shrimp with flour to help the batter stick, then dip them into your batter, making sure they’re fully coated. Fry the shrimp in small batches to avoid overcrowding the pan—this helps them cook evenly. Fry each one for about 2-3 minutes or until they turn a beautiful golden brown and crispy.
6. Drain and Season:
Once cooked, carefully lift the shrimp out of the oil with a slotted spoon and let them drain on paper towels. While they are still hot, sprinkle a little salt on top for flavor.
7. Serve and Enjoy:
Serve your homemade shrimp tempura immediately with the prepared dipping sauce on the side. If you like, sprinkle some toasted sesame seeds on top for a lovely finishing touch. Enjoy this light, crispy delight with a side of steamed rice or as an appetizer!
Your shrimp tempura will be light, airy, and oh-so-delicious! Happy cooking!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp, but make sure to thaw them completely before cooking. The best way to thaw is to place them in the refrigerator overnight or run them under cold water in a sealed bag for quicker results. Pat them dry to prevent excess moisture in the batter.
How Can I Make the Batter Crispier?
For an extra crispy texture, use ice-cold sparkling water instead of regular water in the batter. Also, incorporating cornstarch or potato starch helps achieve that crunchiness. Don’t overmix the batter; it should be slightly lumpy!
What is the Best Way to Store Leftover Tempura?
If you have any leftover tempura, store it in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp in a preheated oven at 375°F (190°C) for about 5-10 minutes to regain some crispiness. Avoid microwaving, as it can make the batter soggy.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the shrimp with a variety of vegetables like sweet potatoes, zucchini, bell peppers, or even lotus root. Just cut them into smaller pieces and follow the same battering and frying process for delicious vegetable tempura!