Description
Crispy, golden shrimp tempura made with a light, airy batter and served with a savory dipping sauce. This Japanese classic is perfect for appetizers or a full meal.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined with tails on
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 large cold egg
- 1 cup cold sparkling water
- 1/2 teaspoon salt
- Vegetable oil, for frying
- 1/4 cup soy sauce
- 2 tablespoons grated daikon
- 1 tablespoon mirin
- 1/4 cup dashi stock (optional)
Instructions
- Heat vegetable oil in a deep pot to 350°F. Line a tray with paper towels or a wire rack.
- In a mixing bowl, lightly beat the cold egg. Add cold sparkling water and gently mix.
- Sift in flour, cornstarch, baking powder, and salt. Stir gently with chopsticks. Lumps are okay.
- Pat shrimp dry and lightly dust with flour. Dip into batter and let excess drip off.
- Fry shrimp in batches for about 2 minutes or until golden and crispy. Drain on prepared tray.
- In a small saucepan, combine soy sauce, mirin, and dashi. Heat gently and add grated daikon. Serve warm on the side.
- Serve shrimp tempura hot with dipping sauce. Add steamed rice or shredded cabbage if desired.
Notes
- Keep all batter ingredients cold for a lighter, crispier result.
- Do not overmix the batter. A few lumps are fine.
- Fry in small batches to maintain oil temperature.
- Reheat leftovers in the oven or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 105mg