asianCrispy Japanese Shrimp Tempura
Feather-light, shatteringly crisp Japanese tempura batter enveloping sweet succulent king prawns.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Tentsuyu
3 minutesGentle simmerSimmer the dashi with the soy sauce and mirin for 2 minutes, then let it cool.
Success cueThe sauce is evenly brown and smells sweet and salty.
- 02
Shrimp
10 minutesPeel the shrimp, leaving the tails, and remove the vein. Make 3 shallow cuts along the belly, press them straight and pat dry.
Success cueThe shrimp lie flat and straight.
- 03
Oil
10 minutesHigh heatHeat the oil to 180°C in a deep pot.
Success cueA drop of batter rises to the surface at once.
- 04
Batter
1 minuteJust before frying, beat the egg with the ice water, add the flour and mix briefly with chopsticks, leaving lumps.
Success cueThe batter is thin and lumpy.
Watch outOvermixing makes the coating heavy.
- 05
Frying
3 minutesHigh heatDust the shrimp with cornstarch, dip them in the batter and fry 4 or 5 at a time for 2 to 3 minutes.
Success cueThe coating is pale golden and crisp and the shrimp are opaque.
Watch outToo many pieces at once cools the oil and makes them greasy.
- 06
Serve
1 minuteDrain on a wire rack and serve right away with the tentsuyu.
Success cueThe shrimp are still crackling crisp.
Cooking tips
Flicking droplets of batter onto frying shrimp creates crunchy lacy blooms (hana agari).
- • Ice-cold water prevents gluten formation for crispness
- • Never overmix batter
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 495
- Protein
- 36.8g
- Carbs
- 46.4g
- Fat
- 17.8g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Egg, Wheat / gluten, Soy, Shellfish
Compound ingredients vary by product; check labels and possible cross-contact.
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