Shrimp Tempura (Light and Crisp - Easy Steps)
These Shrimp Tempura have a light crisp batter and are absolutely delicious! Here's how to make the popular Japanese dish at home with easy steps so you can impress everyone and even yourself 😊
Servings: 8 pieces
Calories: 78kcal
Print
Ingredients
- 8 large shrimp/prawns - shelled and deveined with tails on
- 1 cup tempura flour
- 1 cup ice cold water - refer to tempura flour package instructions for the amount of water noted
- ¼ cup plain all purpose flour or cornstarch
- Oil for frying - I've used sunflower oil
Instructions
- Wash and pat dry the shrimps, making sure they have been shelled and deveined but have their tails on
- Straighten the shrimps by cutting 6 small slits lengthways on the inside of the shrimp - don't cut all the way through
- Turn the shrimp over so the slits are facing down on the cutting board. Using your finger, gently but firmly press down along the length of the shrimp all the way down to the tail. The shrimps should now be flat and longer in length
- Cut the very tips of the tails along the angles to clean them up, still keeping the tails intact
- Place the all purpose flour in a bowl and dip the shrimps in the flour for a light coating
- In a new bowl, sift in the tempura flour and pour in the ice cold water - refer to your tempura flour package for the correct water to flour ratio. My package has a 1:1 ratioLightly whisk the tempura batter with chopsticks, making sure not to over mix. Some small lumps are ok to be left
- Heat the oil in a pot over medium-high heat. Check the oil is ready by adding a touch of the tempura batter to the oil. It should rise to the topDip each shrimp into the batter and allow the excess batter to drip off. Carefully drop into the hot oil
- Cook a few shrimps at a time and work in batches so you don't overcrowd the potOptional - to make the crunchy bites on the outside, dip chopsticks into the batter and pour a squiggle zig zag of the batter over the top of the shrimp. Then using chopsticks, push shrimp to the top so that it sticks to the batter poured in
- Cook for 2-3 minutes until lightly golden brown then remove with a slotted spoon, place on a plate with paper towels to remove the excess oil and sprinkle with saltContinue with the remaining shrimp and when ready enjoy your Shrimp Tempura with soy sauce, a dipping sauce or make shrimp tempura sushi and enjoy!
⭐️
Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Nutritional table does not account for oil used for frying the shrimp tempura
Nutrition
Serving: 8g | Calories: 78kcal | Carbohydrates: 15g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 16mg | Sodium: 49mg | Potassium: 31mg | Fiber: 0.1g | Sugar: 0.01g | Calcium: 7mg | Iron: 0.2mg