Description
Easy Shrimp Tempura is a light and crispy Japanese dish made with battered and deep-fried shrimp. It’s perfect as an appetizer or main course and comes together quickly with minimal ingredients.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1/2 cup cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- Oil for deep frying (vegetable or canola)
Instructions
- Pat the shrimp dry and make small slits on the underside to prevent curling. Keep cold until ready to fry.
- In a bowl, lightly beat the egg, then mix with ice-cold water.
- In a separate bowl, mix flour, cornstarch, baking soda, and salt.
- Add the dry mixture to the egg-water mixture and stir briefly. Do not overmix; it’s okay if the batter is slightly lumpy.
- Heat oil in a deep pan to 350°F (175°C).
- Dip each shrimp into the batter, letting excess drip off, then carefully place into the hot oil.
- Fry in batches for 2–3 minutes until golden and crisp. Do not overcrowd the pan.
- Remove and drain on a paper towel-lined plate.
- Serve immediately with dipping sauce or over rice.
Notes
- Use ice-cold water to ensure a light and crispy texture.
- Do not overmix the batter to keep it airy.
- Serve with tempura dipping sauce or soy sauce mixed with a bit of mirin and grated daikon.
- You can substitute shrimp with vegetables for a vegetarian version.