Japanese Shrimp Tempura is a crispy and light treat that makes your taste buds dance! The shrimp are coated in a special batter and fried until golden brown.
Want a fun tip? Make sure to serve it with some tasty dipping sauce – it takes this dish to the next level! 🍤 I love enjoying it with a side of rice or noodles for a complete meal!
Key Ingredients & Substitutions
Shrimp: Large shrimp work best for tempura. If you can’t find them, use medium-sized shrimp or even shrimp of different varieties. Just make sure they are fresh or properly thawed if frozen!
Flour: All-purpose flour is the go-to for this batter. If you’re gluten-free, try using a gluten-free flour blend or cornstarch for a crisp texture.
Carbonated Water: The ice-cold sparkling water creates a light, airy batter. If you don’t have sparkling water, cold regular water will work, but the texture might not be quite as bubbly!
Dashi Stock: For the dipping sauce, dashi is key for umami flavor. Instant dashi powder mixed with water is a great shortcut. If you’re vegetarian, use vegetable broth instead.
How Do I Get the Perfect Tempura Batter?
Getting the batter right is essential for tempura that’s light and crispy. The key is to keep it simple! Here’s how to achieve that perfect texture:
- Mix the egg and cold sparkling water before adding flour. Use chopsticks or a fork to stir gently.
- A lumpy batter is ideal; don’t overmix! This helps create those crispy pockets.
- Lightly coat the shrimp with flour before dipping into the batter – this helps the batter stay on while frying.
Frying is also critical; maintain the right oil temperature to get that perfect golden color without ending up greasy!
How to Make Japanese Shrimp Tempura
Ingredients You’ll Need:
For the Shrimp Tempura:
- 12 large shrimp, peeled and deveined, tails intact
- 1 cup all-purpose flour, divided
- 1 cup ice-cold sparkling water or ice-cold water
- 1 large egg
- 1/2 teaspoon baking soda (optional for extra crispiness)
- Vegetable oil, for deep frying
- Lemon wedges, for serving
- Shiso leaves or lettuce, for garnish (optional)
For the Dipping Sauce (Tentsuyu):
- 1/2 cup dashi stock (can use instant dashi powder mixed with water)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar (optional)
How Much Time Will You Need?
This recipe takes approximately 30 minutes to prepare and cook. Just a little bit of prep and some frying, and you’ll have delicious shrimp tempura ready to impress!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by peeling and deveining the shrimp, but leave the tails on for that lovely presentation! Rinse them under cold running water and pat them dry with paper towels. To prevent curling while frying, make shallow diagonal cuts on the underside of each shrimp.
2. Make the Dipping Sauce:
In a small saucepan, mix together dashi stock, soy sauce, mirin, and sugar (if you like it sweet). Heat it gently over low heat until the sugar is dissolved. Once it’s ready, take it off the heat and let it cool.
3. Prepare the Batter:
In a medium bowl, crack the egg and lightly whisk it together with the ice-cold sparkling water. Next, add about 3/4 cup of the flour (and baking soda, if using) to the mixture. Stir it gently with chopsticks or a fork—remember, a lumpy batter is ideal! Overmixing isn’t good here.
4. Heat the Oil:
In a deep pan or fryer, heat the vegetable oil to around 340-360°F (170-180°C). It’s important to maintain this temperature for crispy tempura!
5. Coat the Shrimp:
Take the remaining flour and lightly coat each shrimp in it. This helps the batter stick better when you fry them.
6. Fry the Shrimp:
Carefully dip each flour-coated shrimp into the batter, allowing any excess to drip off, then gently place them into the hot oil. Fry in small batches to avoid overcrowding, about 2-3 minutes or until they turn light golden-brown and crispy.
7. Drain and Serve:
Once cooked, remove the shrimp with a slotted spoon and let them drain on paper towels to absorb any excess oil. Serve the tempura immediately with the dipping sauce, lemon wedges, and garnish with shiso leaves or lettuce for a beautiful presentation.
Enjoy your crispy, light Japanese Shrimp Tempura with a side of delicious dipping sauce! It’s perfect for sharing or enjoying all by yourself!
Can I Use Frozen Shrimp for Tempura?
Yes, you can use frozen shrimp! Just make sure to completely thaw them and pat them dry before using to avoid excess moisture, which can affect the batter’s crispiness.
What Can I Substitute for Dashi Stock?
If you don’t have dashi stock, instant dashi powder mixed with water works well. Alternatively, you can use vegetable broth or chicken broth if you’re not concerned about keeping it vegetarian.
How Should I Store Leftover Tempura?
Leftover tempura can be stored in an airtight container in the fridge for up to 2 days. To reheat, place it in an oven at 375°F (190°C) for about 10-15 minutes to restore its crispiness; avoid using the microwave as it can make it soggy.
Can I Make the Batter Ahead of Time?
It’s best to make the batter right before frying! The carbonated water helps create a light texture, which diminishes if the batter sits too long. If you need to prepare in advance, have all your ingredients measured and ready, then mix just before frying!