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SideChef
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Shrimp Tempura
Recipe

13 INGREDIENTS • 10 STEPS • 45MINS

Shrimp Tempura

5.0
1 rating
Tempura Shrimp is one of the most popular Japanese dishes around the world. This light, crispy, deep-fried shrimp doesn't absorb extra oil but retains all its moisture and sweetness. These golden fried beauties are hard to resist!
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Tempura Shrimp is one of the most popular Japanese dishes around the world. This light, crispy, deep-fried shrimp doesn't absorb extra oil but retains all its moisture and sweetness. These golden fried beauties are hard to resist!
45MINS
Total Time
$7.90
Cost Per Serving
Ingredients
Servings
2
US / Metric
Shrimp
Prawns
10
Prawns
Cooking Oil
as needed
Cooking Oil
about 3 cups, for frying
or 10-1 Ratio of Neutral to Sesame Oil
Daikon Radish
1
Daikon Radish
2-inch piece, grated and lightly squeezed to remove extra water
Corn Starch
as needed
Corn Starch
for dusting
Tempura Batter
Water
1 cup
Ice Cold Water
Egg
1
Cold Egg
Tempura Dipping Sauce
Water
3/4 cup
Water
Hondashi
1 tsp
Hondashi
mix with 3/4 cup water for dashi broth
Soy Sauce
3 Tbsp
Mirin
3 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
570
Fat
5.4 g
Protein
44.6 g
Carbs
61.5 g
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Shrimp Tempura
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
In a saucepan, mix Hondashi (1 tsp) and Water (3/4 cup), Soy Sauce (3 Tbsp), Mirin (3 Tbsp), and Granulated Sugar (1/2 Tbsp) over medium heat. Cook until the sugar has just dissolved. Set aside.
step 1 In a saucepan, mix Hondashi (1 tsp) and Water (3/4 cup), Soy Sauce (3 Tbsp), Mirin (3 Tbsp), and Granulated Sugar (1/2 Tbsp) over medium heat. Cook until the sugar has just dissolved. Set aside.
step 2
Pull off the head of the Prawns (10). Pull off the outer shell. Keep the last segment of the shell and the tail.
step 2 Pull off the head of the Prawns (10). Pull off the outer shell. Keep the last segment of the shell and the tail.
step 3
Devein the back of prawns with a toothpick. Insert the toothpick sideways about 1.2-inches down from the head of the prawns and pull the toothpick up. This will lift up the vein and pull off the vein with the toothpick or by hand. If the vein is broken, then insert again a bit lower towards the tail.
step 3 Devein the back of prawns with a toothpick. Insert the toothpick sideways about 1.2-inches down from the head of the prawns and pull the toothpick up. This will lift up the vein and pull off the vein with the toothpick or by hand. If the vein is broken, then insert again a bit lower towards the tail.
step 4
Cut off the tips of prawn tails, and scrape out the water in the tail. This is to prevent the water from popping when frying.
step 4 Cut off the tips of prawn tails, and scrape out the water in the tail. This is to prevent the water from popping when frying.
step 5
Make 4-5 slits underside of the prawns. Flip the prawns back and press down to straighten the body. This is to prevent the prawns from curling up when frying. Place the prawns onto a clean tray.
step 5 Make 4-5 slits underside of the prawns. Flip the prawns back and press down to straighten the body. This is to prevent the prawns from curling up when frying. Place the prawns onto a clean tray.
step 6
Dust the Corn Starch (as needed) over the prawns, and remove the extra starch. This will help the tempura batter adhere to the prawns.
step 6 Dust the Corn Starch (as needed) over the prawns, and remove the extra starch. This will help the tempura batter adhere to the prawns.
step 7
Mix the Water (1 cup) with Egg (1) and GREY GOOSE® Vodka (1/4 cup) in a big bowl, and add All-Purpose Flour (3/4 cup) to the egg mixture. Mix the batter gently, but be careful not to overmix. It's okay to leave some lumps in the batter. Keep the batter really cold at all times.
step 7 Mix the Water (1 cup) with Egg (1) and GREY GOOSE® Vodka (1/4 cup) in a big bowl, and add All-Purpose Flour (3/4 cup) to the egg mixture. Mix the batter gently, but be careful not to overmix. It's okay to leave some lumps in the batter. Keep the batter really cold at all times.
step 8
In a pot, heat 2 inches of Cooking Oil (as needed) to 340-350 degrees F (170-180 degrees C) and maintain the temperature all the time.
step 8 In a pot, heat 2 inches of Cooking Oil (as needed) to 340-350 degrees F (170-180 degrees C) and maintain the temperature all the time.
step 9
Coat the prawns evenly with batter. Pick up the prawns from the tail part and let the excess drip off for a second. Then gently place it into the hot oil. Fry for about 1 minute. Transfer the shrimp to a wire rack or a tray lined with paper towels to drain the excess oil.
step 9 Coat the prawns evenly with batter. Pick up the prawns from the tail part and let the excess drip off for a second. Then gently place it into the hot oil. Fry for about 1 minute. Transfer the shrimp to a wire rack or a tray lined with paper towels to drain the excess oil.
step 10
Serve the shrimp tempura with tempura dipping sauce and grated Daikon Radish (1) on the side.
step 10 Serve the shrimp tempura with tempura dipping sauce and grated Daikon Radish (1) on the side.
Tags
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Dairy-Free
Comfort Food
Japanese
Shellfish
Side Dish
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