Name: Tempura Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 16 pieces Large shrimp (peeled, deveined, tail on); 120 g All-purpose flour; 30 g Cornstarch; 5 g Baking powder; 3 g Salt; 1 piece Egg yolk; 240 ml Ice-cold sparkling water; 1 l Vegetable oil (for frying); 60 ml Soy sauce; 30 ml Mirin; 5 g Grated fresh ginger

Steps

Prepare Shrimp

Clean the shrimp, removing the shell and vein, but leaving the tail on. Make a few shallow cuts on the belly side of each shrimp to prevent curling during frying. Pat them thoroughly dry with paper towels.

Make Batter

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the egg yolk, then add the ice-cold sparkling water. Pour the wet ingredients into the dry ingredients and mix lightly until just combined. Do not overmix; lumps are perfectly fine!

Fry and Serve

Heat vegetable oil in a deep pot or wok to 170-180°C (340-350°F). Dip each shrimp into the batter, then carefully place them into the hot oil. Fry in batches for 2-3 minutes until golden brown and crispy. Remove from oil and drain on paper towels. Meanwhile, combine soy sauce, mirin, and grated ginger for the dipping sauce. Serve the tempura shrimp immediately with the sauce.

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	Per 100g	Per Serving 150g
Calories	280 kcal	420 kcal
Protein	15g	22.5g
Fat	18g	27g
Carbohydrate	15g	22.5g
Fiber	1g	1.5g
Sugar	1g	1.5g

Tempura Shrimp

seafood

dairy-free

deep-fried

for guests

appetizer

crispy

Japanese

all seasons

Hot

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Shrimp

Make Batter

Fry and Serve

Extra Tips

► Don't overmix the batter! A lumpy texture is the secret to perfect, crispy tempura.

► Thoroughly dry the shrimp before frying to ensure the batter adheres well.

► Oil temperature is crucial; use a thermometer for perfect results every time.

Nutrition

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