Hey there! As someone who’s been cooking Asian cuisine for years, I’m excited to share my tried-and-tested guide for making restaurant-quality shrimp tempura at home. Trust me, once you master these techniques, you’ll never need to order takeout again!
What Makes Perfect Shrimp Tempura?
The ideal shrimp tempura should have
- Light, crispy, and airy batter coating
- Straight, non-curled shrimp
- Golden-brown color
- Non-greasy texture
- Perfectly cooked, tender shrimp inside
Essential Ingredients
For the Shrimp:
- Large shrimp or prawns (black tiger prawns work best)
- Potato starch or cornstarch for dusting
- Neutral cooking oil (like vegetable or canola)
For the Batter:
- 1 cup all-purpose flour (chilled)
- 1 large egg (chilled)
- 200ml ice-cold water
- Optional: 1 part sesame oil to 10 parts neutral oil for enhanced flavor
Step-by-Step Instructions
1. Prepare the Shrimp
- Peel and devein the shrimp, leaving the tail on
- Make 5 shallow cuts on the inner curve of each shrimp
- Pat dry thoroughly with paper towels
- Dust lightly with potato starch or cornstarch
2. Prepare the Oil
- Heat oil to 340-350°F (170-180°C)
- Use enough oil for 1½ inches depth
- Test temperature with wooden chopsticks – small bubbles should form around them
3. Make the Batter
- Sift cold flour into a large bowl
- Whisk cold egg and ice water in separate bowl
- Pour egg mixture into flour
- Mix minimally – lumps are okay!
4. Frying Process
- Dip shrimp in batter
- Let excess drip off for 1-2 seconds
- Carefully place in hot oil
- Fry 2-3 minutes until golden brown
- Drain on wire rack or paper towels
Pro Tips for Perfect Tempura
- Keep Everything Cold
- Store flour and eggs in fridge before using
- Use ice-cold water
- Make batter just before frying
- Oil Temperature Control
- Maintain steady 340-350°F
- Don’t overcrowd the pot
- Remove batter crumbs between batches
- Batter Secrets
- Don’t overmix – lumps are good!
- Make fresh batter for each batch
- Never reuse old batter
Common Mistakes to Avoid
❌ Using room temperature ingredients
❌ Overcrowding the frying pot
❌ Overmixing the batter
❌ Letting batter sit too long
❌ Using wrong oil temperature
Storage and Reheating
If ya got leftovers (which rarely happens in my house!), here’s what to do:
- Storage: Place in airtight container, refrigerate up to 2 days
- Reheating:
- Oven: 400°F for 5 minutes
- Air fryer: 375°F for 3-4 minutes
Serving Suggestions
We love serving our shrimp tempura with:
- Traditional tentsuyu dipping sauce
- Grated daikon radish
- Steamed rice
- Tempura vegetables
- Udon or soba noodles
Troubleshooting Guide
| Problem | Solution |
|---|---|
| Soggy tempura | Higher oil temperature needed |
| Oily coating | Oil too cool or batter too thick |
| Curled shrimp | Didn’t make proper cuts |
| Dark brown color | Oil too hot |
My Personal Tips
I’ve learned through many (sometimes disastrous!) attempts that patience is key. Don’t rush the process – take time to prep properly and maintain that oil temperature. And hey, even if your first batch isn’t perfect, they’ll still taste amazing!
Final Thoughts
Making shrimp tempura at home might seem daunting at first, but with these tips and a bit of practice, you’ll be making tempura that rivals your favorite Japanese restaurant. Remember, practice makes perfect, and even imperfect tempura is still pretty darn delicious!
Need more Asian cooking tips? Check out our other recipes and guides on the blog!
Why Keep the Shrimp Straight?
This straight shape makes an attractive presentation, but it is also practical. Its easier to pick up and bite into a straight piece of fried shrimp or dip it into tempura sauce or tartar sauce. A straight ingredient is also easier to coat evenly in the shrimp tempura batter or panko breadcrumbs and fry in the hot oil.
This Japanese technique is very handy for certain dishes in Japanese cuisine that require this signature, elongated look.
How To Prepare Shrimp and Prawns
Take the time to prepare and clean your shrimp and prawns. Here are the basic steps; see my tutorial below for detailed instructions and step-by-step photos.
- Peel the shrimp or prawns.
- Devein with a skewer. The vein runs along the back of the shrimp.
- Make some slits on the underside. Bend it backward, belly side up, to make it straight.
- Clean the tails by cutting the tips and remove the dirty liquid.
- Clean the shrimp with potato starch or cornstarch, then rinse under running water (cold water).
- Rub with sake and let sit. Discard the liquid (no need to rinse or pat dry the excess moisture with a paper towel). Theyre now ready to use.
How to Cook the Best Shrimp Tempura
FAQ
What is shrimp tempura batter made of?
Shrimp tempura batter typically consists of flour, cornstarch, baking powder, and cold water. Some recipes may also include egg.
What are the ingredients of tempura?
- black tiger shrimp (headless, with shells) – 4. green beans – 4. carrots (thinly sliced) – 4 slices. …
- daikon radish – 5 cm (2 in.) ginger – 1 knob.
- Kikkoman Soy Sauce – 3 Tbsp. Mirin – 4 Tbsp. …
- flour – 100 g. baking powder – 1 tsp. …
- oil (for deep frying) – as needed.
What oil to use for shrimp tempura?
To allow the natural taste of ingredients to be accentuated in your tempura, you’ll want to stick to neutral flavored oils such as vegetable oil, sunflower seed oil or canola oil. Using the same logic, olive oil, peanut oil and coconut oil are never used as they also impart flavors in your tempura.
How do you get tempura batter to stick?
The best time to prepare tempura batter is while the oil heats up. Although this is optional, we recommend that you dust the shrimp lightly with some corn or potato starch for a crispier result, as it helps the batter stick to the shrimp.Jan 22, 2024
How do you make shrimp tempura at home?
Shrimp Tempura is a favorite Japanese appetizer with a signature light and crispy coating. You will love how easy it is to make at home! Set a pot of oil (3 inches deep) on medium high until it reaches 375 degrees. Whisk the flour, cornstarch, baking powder, kosher salt, and white pepper in a bowl together.
How long does shrimp tempura take to cook?
Shrimp Tempura is a delicious classic Japanese recipe that stands out because of the light, crispy breading that is unlike any other. The idea of frying food at home might seem intimidating, but my recipe is actually pretty easy and you can make it about 15 or 20 minutes.
What temperature do you fry tempura shrimp?
Keep the oil temperature steady- Make sure that the oil stays between 350 and 375 degrees Fahrenheit because this will give your shrimp tempura an even crispness and golden color. If the oil gets too cool, you’ll get soggy shrimp; too hot and the batter will turn brown while the inside is raw. How do you make tempura shrimp in a deep fryer?
What is shrimp tempura?
More tasty Asian-inspired dishes! Shrimp tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, cornstarch, and sometimes eggs. In this recipe, we’re using a tempura mix so that the dish is quick and easy to prepare anytime you have a craving.
How do you cook tempura shrimp in a wok?
My favorite cooking method for tempura is to deep-fry them. You can use a wok, pan, or a deep-fryer. Add enough oil to deep-fry the shrimp, then heat the oil to medium-high heat (about 350 – 375 degrees F). Use an oil that can withstand high heat. Vegetable oil, palm oil or canola oil are good options. Pour 1 cup of all-purpose flour on to a plate.
How do you make tempura?
Here are some helpful tips on making tempura: Chill all the batter ingredients before starting. Use ice cold water and keep your all-purpose flour and egg in the fridge until mixing. Never overmix the tempura batter. Whisk the egg and water vigorously, but mix in the flour only until barely combined. It’s okay to leave some flour lumps.