How To Make Classic Shrimp Tempura At Home

tempura batter mix

🥗Healthier: homemade batter with flour and cornstarch

💰Cheaper: all-purpose flour

Homemade batter can be lighter and more cost-effective.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken can be a leaner alternative while fish is often less expensive.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often cheaper.

Crack 1 whole egg into a medium-sized bowl and whisk until broken up.

Stream in 1 cup (236 milliliters) of cold carbonated water while whisking.

Add 3 to 4 ice cubes to keep the batter cold.

Add 1/4 teaspoon (1 gram) of baking soda and 1 cup (150 grams) of all-purpose flour, mixing until evenly incorporated.

Sift the flour mixture directly into the egg mixture, then mix with chopsticks until just combined, leaving some lumps.

If the batter is too thick, add another 1/4 cup (60 milliliters) of cold carbonated water.

Peel and devein shrimp, ensuring to remove the vein and shell.

Make tiny light scores along the underbelly of each shrimp to help them stay straight while frying.

Fill a medium-sized heavy-bottomed pot with about 3 inches of vegetable oil and insert a thermometer to monitor the temperature.

Heat the oil to 350°F (175°C).

Dredge shrimp in all-purpose flour, then dip in the batter, ensuring full coverage.

Lower the shrimp gently into the hot oil while swirling to keep them straight.

Sprinkle additional batter from your dominant hand onto the shrimp while rotating to coat evenly.

Fry the shrimp until golden, then place them on a wire rack fitted on a baking sheet to cool.

To make the tempura sauce, pour 1 cup (236 milliliters) of water into a small sauce pot with 2 pieces of kombu and heat to a steamy heat for 12 minutes without boiling.

Remove and discard the kombu, then add 1/2 cup (5 grams) of bonito flakes and keep at steamy heat for another 8 minutes.

Strain the mixture through a mesh strainer, pressing out the liquid.

Add 1/4 cup (60 milliliters) of soy sauce and 1/4 cup (60 milliliters) of mirin to the strained liquid and mix well.

Serve shrimp tempura hot with dipping sauce, optionally adding grated daikon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens