Japanese Ebi Tempura - Crispy, Juicy Shrimp Tempura You Can Make at Home!

tempura batter mix

🥗Healthier: homemade batter (flour + cornstarch)

💰Cheaper: all-purpose flour

Homemade batter can be lower in sodium and more cost-effective.

shrimp

🥗Healthier: chicken breast

💰Cheaper: pollock

Chicken is lower in cost, while pollock provides a similar texture.

Clean the shrimp by peeling and deveining, leaving the last segment of the skin and the tail intact.

Make a shallow cut along the back of the shrimp to remove the vein.

Marinate the shrimp with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, 1/2 teaspoon of pepper powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of chicken seasoning powder.

In a mixing bowl, combine 125 grams of wheat flour, 20 grams of cornstarch, 1 teaspoon of pepper powder, and 1 teaspoon of baking soda.

Mix the dry ingredients well, then add water to create a smooth, slightly thick batter.

Make a shallow cut along the bottom part of the shrimp where the legs are attached to keep the shrimp straight during frying.

Dip the shrimp into the wet batter, then coat it in the dry batter, repeating the process for a nice coating.

Heat oil for deep frying and lower the heat to prevent burning the coating.

Deep fry the shrimp for about 3-4 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens