Hey there! Ever wondered what makes those perfectly crispy shrimp tempura at Japanese restaurants so darn good? I’ve been cooking Japanese food for years, and today I’m gonna break down everything you need to know about shrimp tempura – from its fascinating history to the secrets behind that amazingly light and crispy coating
A Quick History Lesson
Before we dive into the ingredients, here’s a cool fact: Tempura wasn’t always Japanese! Portuguese missionaries brought this cooking technique to Japan in the 16th century. What started as humble street food near fish markets has evolved into one of Japan’s most beloved dishes. In Japan, they call it “ebi ten” or “ebi tempura” (海老天ぷら).
The Basic Ingredients
Here’s what you’ll need to make authentic shrimp tempura
For the Batter:
- All-purpose flour (or a mix of all-purpose and rice flour)
- Eggs
- Ice-cold water (super important!)
- A pinch of baking soda (optional)
For the Shrimp:
- Large shrimp or black tiger prawns (16-20 count per pound is perfect)
- Neutral cooking oil (like canola or vegetable oil)
For the Dipping Sauce (Tentsuyu):
- Dashi stock
- Soy sauce
- Mirin (sweet rice wine)
- Grated daikon radish
The Secret to Perfect Tempura Batter
Ya know what makes tempura special? It’s all about that super light, crispy coating! Here’s my foolproof method:
- Keep everything COLD – I’m talking ice-cold water, chilled eggs, and even flour from the fridge
- Don’t overmix – Lumps in the batter are totally fine! Actually, they’re good!
- Use immediately – Once mixed, start frying right away
Prepping the Shrimp Like a Pro
Getting the shrimp ready is crucial. Here’s what I do:
- Peel shrimp but leave tails on
- Butterfly them along the inner curve
- Remove that yucky dark vein
- Make small cuts along the inner side (this keeps them straight!)
- Pat super dry with paper towels
The Frying Process
Here’s where many home cooks mess up. Follow these tips:
- Heat oil to 340-360°F (use a thermometer!)
- Don’t crowd the pan (seriously, give those shrimps some space!)
- Fry for just 1-2 minutes per side until golden brown
- Drain on paper towels
Pro Tips from My Kitchen
After messing up countless batches (yeah I’m keeping it real) here’s what I’ve learned
- ️ Temperature control is EVERYTHING
- Keep that batter ICE cold
- Bigger shrimp work better than small ones
- Serve immediately – tempura waits for no one!
Common Ways to Serve
You can enjoy shrimp tempura in so many ways:
- On its own with tentsuyu dipping sauce
- In udon or soba noodle soups
- As part of a rice bowl (tendon)
- In sushi rolls
- With nabeyaki udon
Troubleshooting Common Problems
If your tempura isn’t turning out perfect, here’s probably why:
- Soggy coating? Your oil ain’t hot enough
- Too greasy? You’re probably overcrowding the pan
- Shrimp curling up? You forgot those small cuts on the inside
- Batter falling off? Shrimp wasn’t dry enough before coating
Final Thoughts
Making perfect shrimp tempura takes practice, but it’s totally worth it! Remember, the key is in the details – cold ingredients, proper shrimp prep, and careful frying technique. Don’t get discouraged if your first try isn’t restaurant-quality – mine sure wasn’t!
Ready to give it a shot? Trust me, once you nail this technique, you’ll never look at takeout tempura the same way again. And hey, if you mess up, at least it’ll still taste good!
Got any tempura cooking questions? Drop ’em in the comments below – I’d love to help you out!
How to make Shrimp Tempura Roll
This is the fun part, putting it all together to make a delicious homemade shrimp tempura roll. Follow my step by step instructions below, from cooking the rice, making the shrimp tempura and then rolling it all up.
Wash sushi rice in a small pot until water is almost clear. Add 1 ¼ cups of water and cook over a medium-high heat. When water starts to boil, place the lid on for 15 – 20 minutes on low heat
Remove from heat, keep the lid on so it can steam for 5 – 10 minutes
Make rice seasoning by adding rice vinegar, sugar and salt to a small pot. Heat on a stove top for a couple of minutes until sugar has dissolved
Add rice to large bowl and pour over the rice seasoning. Gently fold with a wooden paddle to combine (dont over mix, it will make it mushy)
Wash and pat dry the shrimp – ensure they are shelled and deveined, leaving the tails on
Straighten the shrimp by cutting 6 small slits lengthways on the inside (make sure not to cut all the way through)
Turn the shrimp over and using your finger, gently but firmly press down all the way to the tail. The shrimps should be flat and longer in length
Using scissors to trim the tips of the tails to clean them up
Dip shrimps in a bowl of all purpose flour to make a light coating
In a bowl, sift in the tempura flour and add ice cold water – refer to package instructions for the correct water to flour ratio. Lightly stir the batter with chopsticks (small lumps are ok)
Heat the oil in a pot over medium-high heat (check oil is ready by adding a touch of the tempura batter to the oil. It should rise to the top) Dip each shrimp into the batter and allow the excess to drip off then drop into the oil
Cook a few shrimps at a time and work in batches for 2-3 minutes. Remove from pot and place on a plate with paper towels
Make Shrimp Tempura Rolls
Prepare workstation – wrap the bamboo mat with plastic wrap, small bowl of water, sharp knife and clean towel. Cut a sheet of nori seaweed in half and place it shiny side down on the bamboo mat. Prepare fillings, slice cucumber and avocado into thin strips
Wet hands and spread a thin layer of the sushi rice evenly across the nori sheet
To make an uramaki roll (inside out roll), sprinkle sesame seeds on the rice and gently press them in. Flip the nori sheet so the rice is now face down. Place avocado and cucumber in a horizontal line in the middle of the nori sheet, then 2 pieces of shrimp tempura on top with the tails on the outside
Lift the edge of the bamboo mat that is closest to you and fold it over the filling. Use fingertips to tuck in the filling and roll it forward with a gentle but firm pressure to roll into a cylinder shape.
Use the mat to shape the roll and clean the edges as needed, then carefully place the roll on a cutting board
Place a piece of plastic wrap on top of the roll. Cut the roll by dipping a knife in a bowl of water. I find the best way is to slice the roll in half, then cut each half into halves again to make 6-8 pieces. Make sure to wipe the knife with a clean towel each time, and wet again before slicing. Remove the plastic wrap then repeat the above steps to make the remaining rolls
- When making the tempura batter, ensure to use ice cold water and dont over-mix, some lumps are ok. Otherwise it will create too much gluten which will result in a thick soggy batter
- Before making the sushi rolls, prepare a clean workstation by wrapping the bamboo mat with plastic wrap, small bowl of water, sharp knife and kitchen towel
- Wet your hands and fingers which will prevent the sushi rice from sticking to your hands while handling
- Dont overfill the rolls (as tempting as it is). Too many fillings will make the roll difficult to roll and cut
- Serve immediately for the best flavor and so the tempura shrimp is still warm and crispy
- Have fun with it! Practice makes perfect and the important thing is to have fun while practicing
- Shrimp tempura sushi rolls are best enjoyed fresh when the shrimp are still warm and crispy
- Store any leftovers in an airtight container in the fridge for up to 1-2 days
- Leave them out of the fridge for 5-10 minutes before serving so the rice isnt too cold and therefore hard
Yes you can! These days, you can buy store-bought shrimp tempura which is usually in the freezer section. You can then fry or bake them and add to your sushi rolls for a quick easy option
Its actually a cooked roll as the shrimp has been fried with a light batter so therefore a great option if you don’t eat raw fish
A California roll is made using imitation crab meat, cucumber and avocado, similar to my kani sushi which includes seasoned crabmeat. A shrimp tempura roll is made with shrimp that has been fried with a crispy tempura batter along with fresh ingredients such as avocado and cucumber
These are my favorite dishes to serve with Shrimp Tempura Roll:
Tempura Shrimp Secrets 海老の天ぷら
FAQ
What is shrimp tempura batter made of?
Shrimp tempura batter typically consists of all-purpose flour, cornstarch, cold water, and sometimes egg. Some recipes also include baking powder for a lighter texture.
What is the difference between fried shrimp and shrimp tempura?
Shrimp tempura and fried shrimp are both deep-fried shrimp dishes, but they differ significantly in their batter and texture.
What comes in a shrimp tempura?
Shrimp tempura requires shrimp, flour (often tempura flour or a mix of all-purpose flour and cornstarch), cold water or club soda, and oil for frying. Some recipes also include egg, salt, and black pepper.
What are the ingredients in tempura?