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
Shrimps (peeled and deveined, tails left on): These large, juicy shrimps are the star of the dish. The tails left on give them that signature tempura look and make them easier to dip and enjoy.
All-purpose flour, cornstarch, and baking powder: These ingredients combine to create the light and crispy tempura batter. The cornstarch helps keep it airy, while the baking powder adds a bit of puffiness when fried.
Egg and ice-cold water: Whisked together, these two create the smooth batter that coats the shrimp perfectly. The cold water helps keep the batter light and crunchy.
Salt: A pinch of salt brings out the natural flavors of the shrimp and the crispiness of the batter.
How To Cook The Perfect Shrimp Tempura
Prepare the Shrimp
First, clean the shrimp by removing the shells, but keep the tails on for easy dipping later. Instead of pressing the shrimp to keep them straight, make 2-3 small diagonal cuts across the belly (underside). This simple trick stops them from curling when they fry. After that, pat them dry with a paper towel and set them aside.
Mix the Batter
Now, in one bowl, mix the all-purpose flour, cornstarch, and baking powder together. In another small bowl, lightly beat the cold egg, then add ice-cold water. Slowly pour this egg mixture into the flour mixture. Stir gently—don’t worry if it’s a little lumpy. You actually want it like that to keep the batter light and crispy.
Heat the Oil
Next, heat up your oil in a deep frying pan over medium-high heat. You’re aiming for about 170°C (340°F) to 180°C (350°F). To check if the oil is ready, drop a bit of the batter into the oil. If it floats and starts bubbling right away, you’re good to go.
Coat and Fry the Shrimp
Before frying, lightly dust the shrimp with a little extra flour. Then, dip each shrimp into the batter, making sure they’re fully coated. Carefully place the shrimp into the hot oil, and fry them in small batches so you don’t overcrowd the pan. Fry for about 2-3 minutes until they turn golden and crispy, turning them occasionally to cook evenly.
Serve Hot
Once the shrimp are crispy and golden, take them out of the oil and let them drain on paper towels. Serve them right away with tempura dipping sauce or soy sauce with a splash of lemon juice. Enjoy!
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 prawns 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 prawn. This helps prevent the prawns 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 prawns with extra flour, then dip each prawn into the batter, ensuring they are fully coated. Carefully place the prawns into the hot oil, frying in small batches to avoid overcrowding.
- Fry the prawns 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 prawn tempura hot with tempura dipping sauce or soy sauce with a splash of lemon juice.
