Go Back
Plate of golden shrimp tempura with lacy crisp batter, tails up, beside a small bowl of tentsuyu dipping sauce, grated daikon, lemon wedge and shiso leaf

Shrimp Tempura

Golden shrimp in a light, lacy batter, fried fast and served with warm tentsuyu dipping sauce, grated daikon, and ginger.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the shrimp
  • 12 large shrimp (21/25 count, about 12 oz / 340 g) peeled and deveined, tails left on
  • 1/4 teaspoon kosher salt
  • 2 tablespoons all-purpose flour for dusting
For the tempura batter
  • 1 large egg cold from the fridge
  • 3/4 cup (180 ml) ice water with ice cubes
  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons cornstarch
For frying
  • 4 cups (950 ml) neutral oil with a high smoke point such as canola or grapeseed
For the tentsuyu dipping sauce
  • 3/4 cup (180 ml) dashi stock
  • 3 tablespoons soy sauce
  • 3 tablespoons mirin
  • 1 teaspoon sugar optional
  • 2 tablespoons grated daikon radish lightly squeezed
  • 1 teaspoon grated fresh ginger
For serving
  • Lemon wedges
  • Shiso leaves optional
  • Steamed rice

Method
 

  1. Make the tentsuyu first. Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring just to a simmer over medium heat. Take off the heat and keep warm. Stir in daikon and ginger at serving time.
  2. Prep the shrimp. Make 4 to 5 shallow diagonal cuts across the belly side of each shrimp, about halfway through. Press each shrimp gently flat so it lies straight. Rinse quickly, pat completely dry, season with salt, and dust lightly with the 2 tablespoons flour.
  3. Heat the oil in a heavy pot to 350°F (175°C). A drop of batter should sink halfway, sizzle, and float back up, turning pale gold slowly.
  4. Mix the batter at the last moment. Whisk the cold egg and ice water together, pour into the flour and cornstarch, and stir only a few strokes with chopsticks until just combined. Lumps are fine.
  5. Hold a shrimp by the tail, dip in batter, let excess drip off, and lay gently into the oil. Fry 3 to 4 shrimp per batch.
  6. Fry 2 to 2 1/2 minutes, turning once, until pale golden and crisp and the shrimp is just opaque.
  7. Drain on a wire rack. Let oil return to 350°F between batches and skim loose batter bits.
  8. Repeat with remaining shrimp, mixing fresh batter if the first bowl warms up.
  9. Serve right away with lemon, shiso if using, and small bowls of warm tentsuyu.