Description
This Shrimp Tempura recipe delivers light, crisp, and golden-fried shrimp with a delicate batter. Perfect as an appetizer or part of a sushi meal, these prawns are prepared with simple ingredients and an easy batter technique to achieve the classic crunchy texture.
Ingredients
Scale
Shrimp Preparation
- 8 large shrimp/prawns – shelled and deveined with tails on
Flour Coating and Batter
- ¼ cup plain all purpose flour or cornstarch
- 1 cup tempura flour
- 1 cup ice cold water
Frying
- Oil for frying (sunflower oil recommended)
Instructions
- Prepare the shrimp: Wash and pat dry the shelled and deveined shrimp, ensuring the tails remain intact.
- Straighten shrimp: Cut 6 small lengthwise slits on the inside of each shrimp without cutting completely through to flatten them.
- Press shrimp flat: Place shrimp slits-side down and press firmly along the body to elongate and flatten the shrimp.
- Trim tail tips: Clean up the shrimp tails by cutting their tips at an angle, keeping the tails attached.
- Lightly coat shrimps: Dip each shrimp in plain all-purpose flour or cornstarch for a thin base coating.
- Prepare tempura batter: In a bowl, sift the tempura flour and add ice cold water per package instructions (typically 1:1). Gently whisk with chopsticks, leaving some lumps for a light batter.
- Heat frying oil: Heat sunflower oil in a pot over medium-high heat. Test readiness by dropping a bit of batter into the oil – it should float and bubble immediately.
- Dip and fry shrimp: Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place into hot oil in small batches to avoid overcrowding.
- Add crunchy bites (optional): Use chopsticks to drizzle zigzag squiggles of batter over the shrimp for extra crisp texture, then gently push shrimp to the top of the oil so batter adheres.
- Cook shrimp: Fry for 2-3 minutes until the coating is lightly golden brown and crisp.
- Drain and season: Remove the shrimp with a slotted spoon and place on paper towels to absorb excess oil. Sprinkle with salt immediately.
- Serve: Enjoy the shrimp tempura warm with soy sauce, dipping sauces, or within sushi rolls.
Notes
- Keep the tempura batter cold and do not overmix to ensure a light, crispy coating.
- Use fresh shrimp for best flavor and texture.
- Maintain oil temperature to avoid greasy or soggy batter.
- Work in small batches to keep the oil temperature consistent.
- You can substitute sunflower oil with vegetable or canola oil for frying.
- Optional crunchy batter drizzles add a fun texture contrast but can be skipped.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Shrimp Tempura, Japanese appetizer, crispy fried shrimp, tempura batter, easy tempura recipe, seafood tempura
