What You’ll Find Here?
For me, shrimp is one of those seafood ingredients you can always turn into something amazing.
Whether it’s sinigang na hipon, gambas or buttered shrimp, it is sure a hit!
But shrimp tempura?
Now that’s a whole different level of crispy goodness!
Imagine biting into a golden, crunchy coating, and inside, the shrimp is juicy and sweet.
It’s light, but so flavorful at the same time.
Perfect with a dipping sauce that’s a little tangy and a little sweet.
Every bite makes you want more!
Shrimp Tempura vs Fried Shrimp – Is there a difference?
Yes, there’s a difference!
Both are delicious, but the way they’re made sets them apart.
Shrimp tempura has that light, crispy coating made from a special tempura batter.
It’s airy and not too heavy, so you really taste the shrimp.
On the other hand, fried shrimp usually has a thicker, breaded coating, sometimes with breadcrumbs or flour.
It’s crunchier and has more of a golden, hearty bite.
Both are great, but tempura gives you a lighter, delicate texture, while fried shrimp is a bit more filling and crunchy.
Shrimp Tempura Ingredients
1. Shrimps (peeled and deveined, tails on)
You’ll want large, juicy shrimps for this. Keep the tails on because they help with dipping and give that classic tempura look.
2. All-purpose flour, cornstarch, and baking powder
This combo makes your tempura batter light and crispy. Cornstarch helps keep the texture airy, while baking powder adds a nice puff when frying.
3. Egg and ice-cold water
Whisk these together to make the batter. Make sure the water is really cold to help keep the coating extra crisp after frying.
4. Salt
A pinch of salt brings out the natural flavor of the shrimp and gives the batter a little boost.
How To Cook The Perfect Shrimp Tempura
1. Clean the Shrimp
Start by cleaning the shrimp. Remove the shells but keep the tails on so they’re easier to hold and dip. Instead of pressing them to stay straight, make two to three small diagonal cuts on the belly side of each shrimp. This keeps them from curling when you fry them. Pat them dry with paper towels and set them aside.
2. Make the Batter
Now, grab two bowls. In the first bowl, mix all-purpose flour, cornstarch, and baking powder. In the second bowl, lightly beat a cold egg and mix it with ice-cold water. Slowly pour the egg mixture into the flour mix. Stir it gently and don’t worry if it stays a little lumpy. That actually helps make your tempura extra crispy.
3. Heat the Oil
Next, heat some oil in a deep frying pan over medium-high heat. You want the temperature to reach about 170°C to 180°C. To check if the oil is ready, drop a small amount of batter in. If it floats and bubbles right away, it’s good to go.
4. Coat and Fry
Before frying, lightly coat each shrimp with flour. This helps the batter stick better. Dip each one into the batter, make sure it’s fully covered, then carefully place it in the hot oil. Don’t overcrowd the pan. Fry in small batches for about 2 to 3 minutes until golden and crispy. Flip them once or twice so they cook evenly.
5. Serve While Hot
Once they’re golden, take them out and let them drain on paper towels. Serve them hot with tempura dipping sauce, or even just soy sauce with a splash of lemon juice. Enjoy the crunch!
Quick Tips in Cooking Shrimp Tempura
Use ice-cold water – The colder the water, the crispier your tempura will be. It helps the batter stay light and crunchy.
Don’t overmix the batter – A few lumps are okay. Overmixing makes the batter dense and heavy.
Cut the shrimp – Make small cuts on the shrimp’s underside to keep them straight when frying.
Test the oil – Drop a bit of batter in the oil. If it floats and bubbles right away, it’s ready for frying.
Fry in batches – Don’t overcrowd the pan, or the oil temperature will drop, making the tempura soggy.
Frequently Asked Questions
It’s best to use large shrimp like tiger or jumbo shrimp for tempura. Make sure to peel and devein the shrimp, but keep the tail on for easy handling when frying.
It’s best to prepare the batter right before frying. The cold batter interacting with hot oil is what gives shrimp tempura its signature crispy coating.
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. This helps to fry the shrimp evenly without adding too much flavor from the oil itself.
Shrimp tempura is best served fresh, but if you need to reheat it, bake it in the oven at a low temperature (around 150°C or 300°F) to help keep it crispy. Avoid microwaving, as it may turn soggy.
Shrimp Tempura
Ingredients
- 500 grams Shrimps large(peeled and deveined, tails left on)
- 1 cup All-purpose Flour
- 1/2 cup Cornstarch
- 1/2 tsp Baking Powder
- 1 piece Egg
- 1 cup Water (ice-cold)
- Oil (for frying)
- Salt (to taste)
Instructions
- Clean the shrimps by removing the shells but leave the tails intact. Instead of pressing them, make 2-3 small diagonal cuts across the belly (underside) of each shrimp. This helps prevent the shrimps from curling when frying, keeping them straight. Pat them dry and set aside.
- In a bowl, mix the flour, cornstarch, and baking powder. In a separate small bowl, lightly beat the cold egg, then add the ice-cold water. Gradually pour this into the flour mixture, stirring gently to combine. The batter should remain slightly lumpy—avoid overmixing to maintain a light texture.
- In a deep frying pan, heat oil over medium-high heat to around 170°C (340°F) to 180°C (350°F). To test if it’s ready, drop a bit of batter into the oil—if it floats and bubbles immediately, the oil is good to go.
- Lightly dust the shrimps with extra flour, then dip each shrimp into the batter, ensuring they are fully coated. Carefully place the shrimps into the hot oil, frying in small batches to avoid overcrowding.
- Fry the shrimps for 2-3 minutes or until they turn golden and crispy. Turn them occasionally to cook evenly. Once fried, remove them from the oil and drain them on paper towels.
- Serve your shrimp tempura hot with tempura dipping sauce or soy sauce with a splash of lemon juice.
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