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Shrimp Tempura

Shrimp Tempura

Char Ferrara
Does your shrimp curl up almost immediately after hitting the hot oil? How do restaurants manage to keep the shrimp so straight? Here’s a step-by-step guide on How to Make Shrimp Tempura.
4.72 from 14 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Japanese
Servings 4 servings

Ingredients
 
 

Tempura Sauce

  • ¾ cup water
  • ½ tablespoon dashi stock granules
  • 3 tablespoons soy sauce
  • 2 tablespoons mirin
  • ½ teaspoon sugar
  • ½ tablespoon grated daikon radish
  • 1 tablespoon chopped scallions

Shrimp Tempura

  • 10 shrimp extra large or jumbo, peeled and deveined, tail on
  • 1 cup all purpose flour
  • 1 ½ cups Panko breadcrumbs
  • 2 eggs lightly beaten
  • cooking oil for deep-frying
US Customary - Metric

Instructions
 

  • Tempura Sauce: combine water, dashi stock granules, soy sauce, mirin and sugar in a small saucepan.
  • Bring to a boil, then allow the sauce to simmer for 2 minutes. Allow to cool.
  • Prepare the shrimp: Make 4 - 5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat the shrimp dry with a paper towel.
  • Heat up cooking oil in a wok or pan over medium-high heat.
  • Dredge the shrimp in flour, dip in egg, then coat in Panko breadcrumbs.
  • Deep-fry until golden brown (this should only take a minute...keep a close eye on them!)
  • Serve Shrimp Tempura with dipping sauce, chopped scallions and grated daikon radish on the side.

Video

Notes

* Make sure the shrimp is as dry as possible before deep-frying to prevent oil splatters; especially the tail. Water gets trapped in there easily, so dry it thoroughly with a paper towel.
* To determine if the oil is hot enough for deep-frying, dip a wooden or bamboo chopstick (you know; the ones that you get with your take-out) into the oil. It should start bubbling immediately when it touches the oil.
* Don't overcrowd your wok/pan/deep-fryer. Fry only 3 - 4 pieces of shrimp at a time.
* Use a spider skimmer to easily remove the cooked shrimp from the oil.

Nutrition

Calories: 278kcalCarbohydrates: 45gProtein: 13gSaturated Fat: 1gCholesterol: 119mgSodium: 368mgFiber: 2gSugar: 2g
Keyword shrimp, tempura
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