Tempura Recipe

Summary:

There is something magical about biting into a perfectly crispy tempura shrimp. The crunch of the delicate batter gives way to juicy, tender shrimp and instantly transports you to a cosy Japanese restaurant. This tempura recipe holds a special place in my heart because it’s the dish that first taught me the joy of frying at home. Even if you’re new to deep-frying, fear not: this guide walks you through an easy, step-by-step process. With simple ingredients and patience, you’ll create light, golden tempura that impresses family and friends. The best part is that this tempura recipe serves 4. Better yet, it’s perfect as a fun appetiser to share or a delightful dinner for the whole family to enjoy.

 

Equipment:

 

Mixing bowl

Chopsticks or whisk

Deep heavy-bottomed pot (for frying)

Deep-fry thermometer

Slotted spoon or spider strainer

Paper towels

Plate or wire rack (for draining fried tempura)

 

Ingredients:

 

1 lb large shrimp (about 16 shrimp, peeled and deveined, tails on)

1 cup all-purpose flour

1/4 cup cornstarch

1/2 tsp baking powder (optional, for extra light batter)

1 large egg (cold)

1 cup ice-cold water (240 ml)

Pinch of salt (for seasoning the batter)

Vegetable oil for frying (about 4 cups, or enough for 2 2-inch depth)

Instructions:

Step 1: Prepare the Shrimp

1. First, peel and devein the shrimp, leaving the tails on for that classic tempura presentation.
2. Next, rinse the shrimp under cold water, then pat them very dry with paper towels. (Excess moisture will prevent a crispy result and can cause dangerous splattering.)
3. Finally, to keep the shrimp straight during frying (so they don’t curl up), make 2–3 shallow slits along the underside (belly) of each shrimp. Then gently stretch each shrimp until you feel it slightly give. This little trick helps the shrimp stay nice and straight for a beautiful tempura.

Step 2: Mix the Tempura Batter

1. Now, lightly beat the cold egg in a mixing bowl, then stir in the cup of ice-cold water. Ensure the water is icy – you can use a couple of ice cubes to keep it chilled.
2. Next, add the flour, cornstarch, and baking powder (if using) into the bowl with the egg-water mixture.
3. Then, use chopsticks (or a fork) to gently mix the batter until the dry ingredients are mostly incorporated. Do not overmix – a lumpy batter with a few dry streaks is fine. Overmixing develops gluten and makes the batter heavy. Keeping the batter cold and lumpy will ensure a light, crispy tempura coating.

Step 3: Heat the Oil for Frying

1. Next, pour the vegetable oil into a deep pot to a depth of about 2 inches. Heat the oil to 340°F (170°C) over medium-high heat. Using a thermometer, keep an eye on the temperature so the oil stays consistently hot.
2. While the oil is heating, set up a plate lined with paper towels or a wire rack on the side to drain the fried tempura into your batter bowl and shrimp near the stove.
3.  Tip: If you have time, place the batter bowl into a larger bowl filled with ice cubes. Keeping the batter ice-cold until frying is one secret to this tempura recipe’s success – it results in a shockingly crispy, airy texture.

Step 4: Fry the Shrimp Tempura

1. When the oil reaches the target temperature, it’s time to fry. Work in small batches of 3–4 shrimp at a time. First, lightly dust each shrimp in a bit of flour or cornstarch (this helps the batter stick better), then dip it into the batter. Coat the shrimp thoroughly, but let any excess batter drip off.
2. Gently lower each battered shrimp into the hot oil. Lower them close to the oil surface before releasing (to avoid splashes). Don’t overcrowd the pot – frying only a few at a time keeps the oil temperature from dropping.
3. Fry the shrimp for about 2 minutes, turning them once halfway through, until they turn a pale golden colour. Observe! Take them out just as the batter is light golden and crisp. Don’t let the tempura brown too much, or it will lose that delicate texture.
4. Once cooked, use a slotted spoon or spider skimmer to remove each shrimp from the oil, allowing excess oil to drain off. Drain the fried shrimp tempura on the prepared paper towels or rack. If desired, you can sprinkle a tiny pinch of salt on them for extra flavour.

Step 5: Serve and Enjoy

1. Repeat the battering and frying process for the remaining shrimp. Above all, patience is key in this tempura recipe. Ensure the oil returns to 340°F between batches so each new batch of tempura fries up perfectly crispy.
2. Finally, serve the shrimp tempura immediately while it’s hot and super crispy. Traditionally, tempura is served with a light dipping sauce (a classic tentsuyu sauce made from soy sauce, dashi, and mirin) and grated daikon radish. You can also use soy sauce or your favourite dipping sauce.
3. Now, enjoy this tempura recipe as an appetiser or part of a meal. The golden, crunchy batter and juicy shrimp will make everyone swoon. Once you bite, you’ll taste the love and care in each crispy piece!

Notes:

Tips for the best tempura: For the crispiest results in this tempura recipe, always keep the batter cold and avoid over-mixing it. You can even use club soda instead of water for extra lightness. Also, maintain the oil heat – if the temperature drops too much, the batter will absorb oil and get soggy. Dipping sauce: A traditional tempura dipping sauce (tentsuyu) enhances flavour. It’s usually made from dashi broth, soy sauce, and mirin. Even a simple soy sauce with a squeeze of lemon or a dash of ginger can be a lovely quick dip if short on time. Leftovers: Tempura is best enjoyed fresh because that’s when it’s most crisp. If you have leftovers, reheat them in a 375°F (190°C) oven for a few minutes to refresh them. (Avoid microwaving, which makes tempura soft and chewy.) But honestly, once you taste this homemade shrimp tempura, there might not be any leftovers at all! This tempura recipe is a labour of love from prep to the final crunchy bite. Without a doubt, it will become a family favourite.