Classic Shrimp Tempura
Learn to make restaurant-quality shrimp tempura at home with this easy, step-by-step guide for light and crunchy perfection.
Ingredients
- 1 lb shrimp fresh, peeled and deveine
- 1 cup all-purpose flour
- 1 cup water ice-cold
- 1 egg optional
- 2 cup vegetable oil (or canola oil, depending on preference) for deep frying
- 1 cup dashi broth for dipping sauce
- 2 tbsp soy sauce for dipping sauce
- 2 tbsp mirin for dipping sauce
- 1 green onions (or sesame seeds, depending on preference) finely chopped, optional, for garnish
Instructions
- Rinse the fresh shrimp under cold water, then pat them dry thoroughly. Lightly season the shrimp if desired.
- In a chilled bowl, combine the all-purpose flour with ice-cold water. Add the egg if using. Whisk lightly until the mixture is just combined; the batter should remain slightly lumpy.
- Heat the oil in a deep fryer or large pot to 350°F–375°F (175°C–190°C). Use a thermometer to check the hot oil temperature.
- Dip each shrimp into the batter briefly, letting the excess drip off. Carefully place a few shrimp at a time into the hot oil to avoid crowding. Fry for about 2-3 minutes until the batter is light golden brown and the shrimp are cooked through.
- Remove the shrimp tempura with tongs or a slotted spoon, and place them on paper towels to remove excess oil. Serve immediately with your chosen dipping sauce.
- In a small saucepan, combine the dashi, soy sauce, and mirin. Heat gently and stir until well mixed. Optionally, add a touch of grated ginger or a squeeze of lemon for extra zest.