Quick & Easy Shrimp Tempura
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
5 mins
-
Total Time
20 mins
-
Servings
2
-
Calories
130 kcal
-
Course
Main Course
-
Cuisine
Japanese
Quick & Easy Shrimp Tempura
Description
This tempura recipe starts by peeling and deveining jumbo shrimp while leaving the tails on for presentation. Small slits are made on the shrimp backs to encourage straightening, which helps achieve a uniform batter coating and even frying. The batter combines potato starch, cake flour (or a substituted blend), salt, and very cold water to produce a smooth, runny mix that crisps quickly in hot oil.
The shrimp are coated in the batter and fried in batches in vegetable or neutral oil heated to around 350°F. Drizzling additional thin trails of batter onto the frying shrimp creates extra crispness and texture. The frying process is brief to prevent overcooking, resulting in a light, crunchy tempura with tender shrimp inside.
The dipping sauce blends tsuyu soup concentrate diluted with cold water, offering a savory accompaniment that complements the delicate crispness and mild flavor of the shrimp. This dish is suitable as an appetizer or part of a larger meal.
Ingredients
- 10 Shrimp jumbo size
- 2 cups vegetable oil or any neutral oil
Batter:
- ¼ cup potato starch or cornstarch
- ¼ cup cake flour or sub with all-purpose flour but see Notes below
- ¼ teaspoon salt
- ½ cup water very cold water
Dipping Sauce:
- 3 tablespoon tsuyu soup concentrate
- 3 tablespoon water cold
Instructions
- First peel deveined shrimp leaving the tails on.
- To straighten the shrimp: Turn the shrimp over its back side and make small slits where the feet used to be with a knife and snap the shrimp until you feel a break. The more slits the flatter the shrimp will be.
- Then pat dry the shrimp with paper towel to remove excess moisture.
- In a medium bowl, whisk together tempura batter ingredients until smooth and runny.
- Then mix shrimp into the batter ensuring it's fully coated.
- In a large heavy bottomed pan, heat vegetable oil or any neutral oil on medium high heat until you reach 350 degrees F with a digital instant read cooking thermometer. Or insert a wooden spoon into the hot oil and look for rapid bubbles. Lower battered shrimp into the hot oil away from you. Fry in small batches, about 3-4 pieces per batch.
- Drizzle 2 teaspoon of excess batter on top of each piece of shrimp, flip it over and let this fry for 1 minute or until crispy. Then drizzle another 2 teaspoon of batter, flip over and fry for another 1 minute or until it's crispy.
- Remove fried shrimp with tongs or a slotted spoon and transfer to a wire rack or paper towel baking sheet to allow excess oil to drip off. Repeat for the remaining shrimp.
- In a small bowl, combine sauce ingredients together and serve with tempura.
Notes
- For best batter texture, substitute ½ tablespoon of the all-purpose flour with cornstarch and whisk well.
- Straightening shrimps by cutting and snapping helps achieve a flat shape for even frying.
- Maintain oil temperature around 350°F to ensure crispy tempura without greasy results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 305mg | 13% |
| Potassium | 219mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
